Changes

[[File:Karkady - Dried Hibiscus in Aswan souk.jpg|right|thumb|Baskets of dried hibiscus for making karkade, or "[[hibiscus tea]]", a popular tisane worldwide]]

[[File:Karkady - Dried Hibiscus in Aswan souk.jpg|right|thumb|Baskets of dried hibiscus for making karkade, or "[[hibiscus tea]]", a popular tisane worldwide]]

In Egypt, tisanes such as [[karkade]] are very popular. They are served in ahwas.

In Egypt, tisanes such as karkade are very popular. They are served in ahwas.

In [[China]], the Traditional Chinese Medicine approach is used in formulating natural tisanes and they are very popular in enhancing health and addressing core issues within the body; e.g. formulated recipes like hawthorn plus [[oolong]] / [[Pu-erh tea|pu-er]] can address the high fat level in body's bloodstream.{{Citation needed|date=October 2010}} The Chinese term ''liang cha'', means cooling tea, and the Chinese drink it to cool down the body when it was overheated due to weather or sickness.

In China, the Traditional Chinese Medicine approach is used in formulating natural tisanes and they are very popular in enhancing health and addressing core issues within the body; e.g. formulated recipes like hawthorn plus [[oolong]] / [[Pu-erh tea|pu-er]] can address the high fat level in body's bloodstream. The Chinese term ''liang cha'', means cooling tea, and the Chinese drink it to cool down the body when it was overheated due to weather or sickness.

In Sri Lanka, tisanes have a long history within the local tradition of indigenous medicine. Iramusu (''Smilax regelii''), Beli (Bael), Ranawara (''Senna auriculata''), Polpala (''Aerva lanata''), weniwel (''Coscinium fenestratum''), and kothala-himbutu (''Salacia reticulata'') are among the many plant species used to make tisanes, which are used to treat a wide variety of ailments. The widely used "Paspanguwa" (translated as five-portions) is a common local remedy for colds and fever containing the five ingredients Pathpadagam (''Mollugo cerviana''), Katuwelbatu (''Solanum virginianum''), Koththamalli (Coriander seed), Thippili (Long pepper), and Inguru (Ginger), often served with a sweetener of sugar or Jaggery.

In Sri Lanka, tisanes have a long history within the local tradition of indigenous medicine. Iramusu (''Smilax regelii''), Beli (Bael), Ranawara (''Senna auriculata''), Polpala (''Aerva lanata''), weniwel (''Coscinium fenestratum''), and kothala-himbutu (''Salacia reticulata'') are among the many plant species used to make tisanes, which are used to treat a wide variety of ailments. The widely used "Paspanguwa" (translated as five-portions) is a common local remedy for colds and fever containing the five ingredients Pathpadagam (''Mollugo cerviana''), Katuwelbatu (''Solanum virginianum''), Koththamalli (Coriander seed), Thippili (Long pepper), and Inguru (Ginger), often served with a sweetener of sugar or Jaggery.