Herbal teas

species of plant

traditional infusion from the yerba mate plant, from Paraguay, Guarani people.

species of plant

species of plant

species of plant, Roselle

beverage made from the infusion or decoction of herbs, spices, or other plant material in hot water

thumb|Flowers thumb|Plant Rooibos ( ; , ), or , is a broom-like member of the plant family Fabaceae that grows in South Africa's Fynbos biome. The leaves are used to make a caffeine-free herbal infusion that has been popular in Southern Africa for generations. Since the 2000s, rooibos has gained popularity internationally, with an earthy flavour and aroma that is similar to those of yerba mate or tobacco.

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accessory fruit of the Rosa plant genus

species of plants

Salep, also spelled sahlep, salepi or sahlab, is a flour made from the tubers of the orchid genus Orchis (including species Orchis mascula and Orchis militaris). These tubers contain a nutritious, starchy polysaccharide called glucomannan. Salep flour is consumed in beverages and desserts, especially in the cuisines of the former Byzantines and Ottoman, notably in the Levant where it is a traditional winter beverage. An increase in consumption is causing local extinctions of orchids in parts of Greece, Turkey, and Iran.

Sideritis, also known as ironwort, mountain tea and '''shepherd's tea''', is a genus of flowering plants known for their use as herbal medicine, commonly as a herbal tea. They are abundant in Mediterranean regions, the Balkans, the Iberian Peninsula and Macaronesia, but can also be found in Central Europe and temperate Asia.

Peumus boldus, commonly known as boldo (from the Mapuche name foḻo), is a species of tree in the family Monimiaceae and the only species in the genus Peumus. It is endemic to the central region of Chile, between 33° and 40° southern latitude. Boldo has also been introduced to Europe and North Africa, though it is not often seen outside botanical gardens.

infusion made from roasted barley grains

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.

'''' (of Guaraní origin) is an infusion of (botanical name Ilex paraguariensis) prepared with cold water, a lot of ice and pohã ñana'' (medicinal herbs), and in a large vessel. This infusion has its roots in Pre-Columbian America, which established itself as traditional during the time of Governorate of Paraguay. There's also a variant made with juice, called "Juice tereré" or "Russian tereré", depending on the region. On December 17, 2020, UNESCO declared the tereré of Paraguay as an intangible cultural heritage, which includes the drink (tereré) and its preparation methods with medicinal her

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species of plant

species of plant

species of plant

genus of plants

infusion of coca plant leaves

hot water infused ginger roots

beverage made from the infusion of roasted yerba mate leaves

thumb|right|Lapacho Lapacho or taheebo is herbal tea made from the inner bark of the pau d'arco tree Handroanthus impetiginosus.

beverage made by infusing roasted corn kernels

traditional Korean beverage made by diluting yuzu marmalade with water

tea made by infusing mint leaves

a tisane made from the root of the dandelion plant

beverage made by infusing roasted brown rice grains

herbal tea prepared from the leaves of the coffee plant

ritual beverage used in purification ceremonies brewed by Native Americans in the Southeastern United States

thumb|Twisted kuding leaves ready for brewing (Ilex kaushue) thumb|Kuding Ilex kaushue, "" () thumb|Kuding Ligustrum robustum, "" ()Kuding (; pronounced ) is a particularly bitter-tasting Chinese infusion, which due to their similarities in appearance is derived from several plant species. The two most common plants used to make kuding are the wax tree species Ligustrum robustum and the holly species Ilex kaushue (synonym: Ilex kudingcha), the former being more commonly grown in Sichuan and Japan while the latter is most commonly grown and used in the rest of China and Vietnam. Tea produced fr

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cannabis-infused drink

Qishr ( geshir, gishr, kishr) is a Yemeni traditional hot drink made of spiced coffee husks, ginger, and sometimes cinnamon. In Yemen, it is usually drunk as an alternative to coffee because it doesn't need to be roasted.

beverage made by infusing roasted buckwheat grains

beverage made by infusing leaves, flowers, roots of lotus

Cantonese herbal tea

is a Japanese herbal tea made from fermented leaves of Hydrangea macrophylla var. thunbergii. The name derives from the characters for and .

herbal tea

number of different kinds of coffees or coffee substitutes

common name for the three closely related plant species

species of plant

Herbal tea made in Bhutan

Mogwa-cha () or quince tea is a traditional Korean tea made with Chinese quince. Most commonly, mogwa-cha is prepared by mixing hot water with mogwa-cheong (quince preserved in honey or sugar). Alternatively, it can also be made by boiling dried quince in water or mixing powdered dried quince with hot water.

Essiac is a herbal tea promoted as an alternative treatment for cancer and other illnesses. There is no evidence it is beneficial to health. In a number of studies Essiac either showed no action against cancer cells, or actually increased the rate of cancer growth.

Jeho-tang () is a traditional Korean cold drink made with honey and several ingredients used in traditional Korean medicine. The ingredients include omae (, "smoked unripe plums"), sain (, "medicinal cardamom"), baekdanhyang (, "white sandalwood"), and chogwa (, "black cardamom"). The powdered ingredients are mixed together with honey and water and then boiled. After the liquid is chilled, it is diluted in cold water. It was considered the best summer drink in Korean royal court cuisine.

species of plant

East Asian tea made from seaweed

any herbal infusion brewed from poppy straw or seeds of several species of poppy

Brazilian brand of herbal tea drinks

herbal tea

infusion of mushrooms in water

species of plant

Cantonese herbal tea

Ogwa-cha () or five fruit tea is a traditional Korean tea made with walnut, ginkgo, jujube, chestnut, and gotgam (dried persimmon). The ingredients are mashed with ginger, boiled in water, and strained to make the tea. Optionally, honey can be added to taste.