Herbal teas - less commonly called tisanes (English and US , also ) - are drinks made from infusions or decoction of herbs, spices, or other plant ingredients in hot water. They usually do not contain caffeine. Herbal teas should not be confused with real teas (eg, black, green, white, yellow, oolong), made from tea plant leaves preserved, Camellia sinensis), or with decaffeinated tea, caffeine has been eliminated. Like drinks made from real teas, herbal teas can be served hot or cold.
Video Herbal tea
Etymology
Some people feel that the term tisane is more precise than herbal tea or the latter is even misleading, but most dictionaries note that the word teh is also used to refer to other plants beside tea plants and beverages made from this other plant. In any case, the term herbal tea is very well established and much more common than tisane .
The word tisane is rare in its modern sense before the 20th century, when it was borrowed in the modern sense of France. (This is why some people feel it should be pronounced as in French, but native English pronunciation continues to be more common in US English and especially English English).
The word is already in late Middle England in the sense of "drink medicine" and has been borrowed from France (Old French). The Old French word comes from the Latin ptisana , which comes from the Ancient Greek word ??????? ( ptisan? ), meaning "peeled" barley, in other words pearl barley, and drinks made from this that are similar to modern barley water.
Maps Herbal tea
Health risks
While most herbal teas are safe for regular consumption, some herbs have toxic or allergic effects. Among the main causes of concern are:
- Comfrey, containing alkaloids that may be harmful to the liver from chronic use, and especially not recommended during pregnancy or when prescription drugs are used; comfrey is not recommended for oral use.
- Lobelia, which contains alkaloids and has the use of traditional drugs to quit smoking, can cause nausea, vomiting, or dizziness at high doses.
Herbal teas can also have different effects from person to person, and this is further exacerbated by the potential problem of identification errors. The deadly foxglove, for example, can be misinterpreted for a more docile comfrey (but still relatively toxic to the liver).
Britain does not need herbal teas to have evidence of their efficacy, but treats them technically as a food product and requires them to be safe for consumption.
Fruit or fruit-flavored tea is usually acidic and thus can cause erosion of tooth enamel.
Contamination
Depending on the source of herbal ingredients, herbal teas, like any plant, can be contaminated with pesticides or heavy metals. According to Naithani & amp; Kakkar (2004), "all herbal preparations should be examined for toxic chemicals residues to eliminate consumer concerns about pesticide exposure to toxins and to assist in promoting global acceptance of these products".
During pregnancy
In addition to the above mentioned problems that are toxic to everyone, some medicinal plants are considered abortifacients, and if taken by a pregnant woman can cause a miscarriage. These include common ingredients such as nutmeg, mace, papaya, pare, verbena, saffron, slippery elm, and perhaps pomegranate. It also includes more vague herbs, such as mugwort, rue, pennyroyal, wild carrots, blue cohosh, tansy, and savin.
Popularity
In Egypt, herbal tea like hibiscus tea ( karkade ) is very popular. They are served in a teahouse ( ahwas ).
In China, the traditional Chinese treatment approach is used in formulating natural herbal teas and they are very popular in improving health and addressing core problems in the body; eg, formulated recipes such as hawthorn plus oolong/pu-er are used to treat high levels of fat in the bloodstream. The Chinese term liang cha means "cooling tea", and the Chinese drink it to cool the body when it is too hot due to weather or illness.
In Sri Lanka, herbal teas have a long history in the local tradition of indigenous treatment. Iramusu ( Smilax regelii ), buy (Bael), ranawara ( Senna auriculata ), polpala ( Aerva lanata Coscinium fenestratum ), and kothala-himbutu ( Salacia reticulata ) are among the many plant species used to make herbal tea, which is used to treat various diseases. The widely used "paspanguwa" (translated into five parts) is a common local medicine for colds and fevers containing five pathpadagam materials (Mollugo cerviana), katuwelbatu ( Solanum virginianum ), koththamalli (coriander seeds), thippili (long chili), and inguru (ginger), often served with sugar sweetener or jaggery.
Composition
Herbal teas can be made with flowers, leaves, seeds or roots that are fresh or dried. They are made by pouring boiling water into parts of the plant and letting it boil for a few minutes. Seeds and roots can also be boiled on the stove. The herbal tea is then filtered, sweetened, if desired, and served. Many companies produce herbal tea bags for such infusions.
Main varieties
Ayurvedic tea is made from Ayurvedic herbs like Agya Ghas, Yeshtimadhu, Tulasi etc. Various pharmacies have come up with their products using different combinations of Ayurvedic medicines. Ayuvedic teas have also been found to contain nutrients including calcium, potassium, vanadium, iron, manganese, selenium and zinc.
See also
- Healthy food store
- Hot beverage list
- Tea culture
- Tinctures, plant extracts that are often more concentrated are made from pure grain alcohol, glycerin, or vinegar
- Traditional Chinese Medicine
References
External links
- Lesson related to infusion maker in Wikiversity
- Media related to tikes in Wikimedia Commons
Source of the article : Wikipedia
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