All teas are herbal.
Even what you consider “regular tea” or black, oolong and green tea. These come from the plant Camellia sinensis and vary according to how they are processed. Green tea is the green leaf, black tea is processed and fermented, oolong tea is in the middle of the processing, but all from the same shrub. These teas are often flavored with other herbs like jasmine, rose or lavender, and essential oils like bergamot in Earl Grey.
Do they contain caffeine?
The regular teas (green, black and oolong) certainly do. Some other herbs that contain caffeine are yerba mate’, kola nut and guarana. Yerba mate’, practically the national drink of Paraguay, is most commonly used for tea.
How do I make tea?
The ideal way is to use loose herbs, at a ratio of one teaspoon of herbs to one cup of boiling water, pour water over herbs in a heated teapot. Let these steep 5 or 10 minutes and strain to serve. Tea bags are more convenient, as are tea balls or tea spoons that make one cup at a time. Always be sure to cover the container you are using to make tea, you loose flavor and essential oils in the escaping steam.
Can I sweeten the tea?
Sugar or honey is often used to make the tea tastier. The herb stevia is a natural sweetener, hundreds time sweeter than sugar. Just a small pinch added to your pot of tea will make a sweet, no calory tea.
Can herb teas affect me physiologically?
The most common, good flavored teas are mild, but can have some effect on your body. Chamomile is relaxing, mint or ginger can settle you stomach, cinnamon is mucilaginous and ginseng can increase energy and stamina. You do obtain vitamins and minerals also, most notably vitamin C from rose hips and schizandra berry and calcium for oatstraw.
There are so many herbs, what do I choose to start with?
Some of the favorites are the mints, chamomile, lemon balm, lemon grass, raspberry leaf and oatstraw. The nice red teas are made with hibiscus flowers, rose hips and schizandra berries. The spices, especially cinnamon and ginger are also delicious. Stevia adds sweetness. These can be used by themselves or mixed to suit your tastes. All of these herbs mentioned mix well with one another, be brave, experiment.
Summertime—try them iced. Brew a large pot of tea, strain it, put into the refrigerator to chill and serve with ice and lemon.
What about the kids?
These herbs mentioned, with the exception of ginseng and “regular” tea, are suitable for children and can be a good substitute for the usual sugared soft drinks.
Grow your own herbs?
Lots of mint in your yard? Use it fresh (use four teaspoons of the fresh herb for every teaspoon of the dried) and dry it for later use. You can use it with other herbs, even mixing fresh and dry together.