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Tea, Part 2 - Herbal, Chai, Flavored

© Lindsay W. McSweeney

My previous article concerned classic tea, i.e. black, green, oolong, and white tea. This article will discuss three popular tea categories: herbal tea/tisanes, chai, and flavored teas. Just for fun, I'll end with a recipe for green tea sorbet.

Herbal Teas/Tisanes:

The phrase "herbal teas" has become a generic term for herbs and spices steeped in hot water whether or not actual tea leaves are used. If tea leaves are not used these beverages are called "tonics" or "tisanes". Those of you who are fans of Agatha Christie's Hercules Poirot will recognize this term. Tisane was originally a French word for an herbal infusion that had beneficial or healthful properties (if tea leaves are not used these drinks don't have caffeine).

Since I think "tisane" is a charming old world word and since the phrase "herbal tea" is misleading, since you don't know if actual tea is included, I'm going to use "tisane" for this beverage category and "flavored teas" for tea flavored with herbs and spices.

Tisanes are great fun to make. You can use a wide variety of herbs. But I should insert a word of caution. There are some herbs that will make you ill. And herbal effects can vary from person to person. So use common sense. If the drink smells or tastes bad don't drink it even if you've been told it "will be good for you".

Making a tisane with herbs is just like making regular tea. After bringing water to a rolling boil use a little of the hot water to rinse a nonmetal teapot. If you're using fresh or dried herbs add them in a ratio of 2 tablespoons of fresh or 1 tablespoon of dried herb for each cup of water plus an extra 2 tablespoons of fresh or 1 tablespoon of dried herb "for the pot." Pour in the boiling water, cover the pot, and let the tisane steep for at least 5 minutes. Taste, and let steep longer if desired. If you're going to make an iced tisane double the amount of herbs used .

For tisanes made with spices, crushed seeds and roots heat the water in a saucepan. Add the spice directly to the boiling water, let it simmer for five minutes, and then let it steep, covered, for an additional five minutes. Strain both herbal and root tisanes after steeping.

Here are some suggestions for tisane blends besides the more common chamomile, mint, rose hip, sassafras, and ginseng flavors:

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