A variety of plants are prepared and drunk in the same way as tea proper, either singly or in combination. They are sometimes called Tisanes.
Types include:
- Anise
- Achillea
- Camomile/Chamomile
- Chrysanthemum tea
- Cranberry
- Creosote Tea (Larrea tridentata)
- Goji berry
- Honeybush
- Honeysuckle
- Jian Golan
- Jujube
- Kinkeliba
- Kuding
- Lavender
- Licorice
- Linden flower
- Melissa tea
- Mesquite Tea (Prosopis spp.)
- Mormon Tea, Desert Tea, Squaw Tea (Ephedra spp.)
- Mulberry Tea
- Nettle leaf
- Peppermint tea
- Raspberry Leaves
- Red Clover
- Rosehip
- Rooibos - of which a number of varieties have been developed.
- Sage Tea (Salvia apiana / mellifera)
- Sagebrush Tea (Artemesia spp.)
- Spearmint
- Yerba Mate
Flavourings for black tea:
- Bergamot orange (in Earl Grey tea)
- Cinnamon
- Ginger
- Jasmine
- Rose petals
- A combination of spices used to produce masala tea.tup
See also[]
The Simple Uses of Herbal Teas, and Indian Spices: The Many Different Ways of Using Herbal Teas and Indian Spices [Kindle Edition] by Devika Primic [1]