Category
page 1Flower teas
Hibiscus tea
drink made from sepals of Hibiscus sabdariffa
chamomile
thumb|upright|German chamomile, Matricaria chamomilla
thumb|upright|Roman chamomile, Chamaemelum nobile
Chamomile (American English) or camomile (British English; see spelling differences) ( or ) is the common name for several plants of the family Asteraceae. Two of the species, Matricaria chamomilla and Chamaemelum nobile, are commonly used to make herbal infusions for beverages. Chamomile is used as a flavoring in foods, beverages, and cosmetics, in herbal teas, in brewing beer, and as a ground cover or seating plant in gardens.
chrysanthemum tea
beverage made by infusing dried flowers of chrysanthemum
flowering tea
bundle of tea branches
sakurayu
thumb|right|Pickled blossoms
thumb|right|A cup of sakurayu
Sakurayu (), Sakura-cha (桜茶), literally "cherry blossom tea", is a Japanese infusion created by steeping pickled cherry blossoms with boiled water. This combination becomes a type of herbal tea, and has been enjoyed in East Asian culture for many generations.
lotus tea
beverage made by infusing leaves, flowers, roots of lotus