Herbal tea

Herbal teas—also known as herbal infusions or, less commonly, tisanes—are beverages prepared by steeping or decocting plant materials such as leaves, flowers, roots, fruits or seeds in hot water. Although often grouped together with true teas in everyday language, herbal teas do not usually contain leaves of Camellia sinensis, the tea plant used to produce black, green, oolong and other traditional teas. Instead, they draw upon a wide range of botanical ingredients historically used in both culinary and medicinal contexts.
Herbal teas may be served hot or cold, plain or sweetened, and blended with spices, citrus, or milk, depending on regional customs. Some infusions change colour when acidity is altered, such as the purple shift seen in hibiscus-based teas when lime juice is added.

Historical Background

The earliest documented cultivation of Camellia sinensis dates to around two millennia ago in China and Southeast Asia. Tea drinking spread across Asia before reaching Europe in the seventeenth century through global trade routes. Alongside true tea, cultures across the world developed traditions of herbal infusions for both everyday consumption and medicinal use. Many ancient herbals record preparations that resemble modern tisanes, indicating their longstanding role in traditional medical systems such as Ayurveda and Traditional Chinese Medicine.
Hibiscus-based infusions are a widespread example: although many commercial blends are marketed under fruit names like “blueberry,” hibiscus often forms the main ingredient, providing colour, tartness and flavour.

Etymology

Debate sometimes arises over the correctness of the terms “herbal tea” and “tisane.” While some prefer “tisane” to distinguish these beverages from true tea, the term “herbal tea” is firmly established in contemporary English usage. Historically, even early terms for tea in China referred to various plants other than Camellia sinensis, indicating that the broader sense of “tea” is longstanding.
The term tisane entered modern English from French in the twentieth century, but earlier forms existed in Middle English referring to barley-based medicinal drinks. Its deeper origins trace through Latin to Ancient Greek, in which the word described peeled barley and a beverage made from it.

Composition and Preparation

Herbal teas can be made from virtually any edible plant part. Common botanical components include:• Flowers: chamomile, lavender, hibiscus• Leaves: mint, lemongrass, rooibos• Roots: ginger, liquorice• Seeds or fruits: fennel, rosehip
The plant materials may be fresh or dried and can undergo processes such as roasting, crushing or steaming. Infusions are typically made by steeping the materials in hot or boiling water, though steeping time and method vary according to the properties of the ingredients. Cold infusions require several hours. Some herbal teas are strained before drinking, while others—such as yerba mate—are traditionally consumed through a perforated metal straw known as a bombilla.
Herbal teas may be combined with flavourings, sweeteners or spices, or incorporated into alcoholic preparations for medicinal or culinary use. Bottled versions and tea bags are widely available commercially.

Varieties of Herbal Infusions

Because many plants contain bioactive compounds, herbal infusions vary widely in their effects. While most are non-caffeinated and non-psychoactive, some contain stimulants or other active constituents.

Caffeinated Herbal Infusions

Several non-tea plants naturally contain caffeine or related stimulants:• Cocoa husk brews, containing theobromine and traces of caffeine• Coffee leaf, cherry or blossom infusions, derived from the coffee plant• Guayusa, a caffeinated holly native to the Amazon• Yerba mate, a South American holly infusion• Yaupon and related species, North American hollies containing caffeine and theobromine

Other Psychoactive Infusions

Certain culturally significant herbal preparations contain psychoactive compounds and are used in ritual, medicinal or social settings:• Cannabis infusions such as bhang in India• Coca leaf tea, containing trace alkaloids• Kava, from Pacific Island cultures, producing sedative and anaesthetic effects• Kratom tea, with opioid-like and stimulant properties• Ephedra tea, a traditional stimulant in parts of Asia and North America• Poppy seed or straw tea, with narcotic and analgesic effects• Salvia divinorum, used ceremonially for dissociative experiences• Oneirogenic herbs such as Calea ternifolia and Silene undulata• Ayahuasca, a potent hallucinogenic brew from the Amazon• Iboga infusions, significant in Central African ritual practice• Tobacco leaf tea, traditionally used medicinally in some Indigenous cultures

Non-Caffeinated and Non-Psychoactive Infusions

Commonly consumed soothing or flavourful varieties include:• Chamomile, widely used as a calming drink• Barley tea, popular in East Asia• Mint, lemongrass and pandan teas, used across South and Southeast Asia• Jujube, chrysanthemum and rose teas, common in East Asia• Rooibos, a South African infusion naturally free from caffeine• Blue tea from Clitoria ternatea, producing a vivid blue colour• Citrus-peel infusions, incorporating ingredients such as bergamot or orange peel• Ginger, sage or lavender teas, used for aroma and comfort
These beverages typically aim to provide flavour, hydration or gentle physiological effects such as relaxation, digestive comfort or warmth.

Cultural and Medicinal Uses

Throughout history, herbal teas have been associated with traditional healing systems. Many are taken to relieve minor ailments, support digestion or promote relaxation. Although scientific evidence varies among specific herbs, their significance as cultural practices remains strong. Today, herbal teas are widely consumed both for their perceived health benefits and for enjoyment, with global commercial markets producing numerous blends tailored to taste and well-being.