Tisane: Difference between revisions
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[[File: | [[File:gong-ju|thumb|[[Cheysanthemum tea]]]] | ||
'''Tisane''', or "'''herbal tea'''", is a term for any non-[[caffeine|caffeinated]] beverage made from the infusion or decoction of herbs, spices, or other plant material. These drinks are distinguished from caffeinated beverages like coffee, maté, kuding, and the true [[tea]]s ([[black tea|black]], [[green tea|green]], [[white tea|white]], [[yellow tea|yellow]], [[oolong]], etc.), or from a caffeinated tea, in which the caffeine has been removed. In addition to serving as a beverage, many tisanes are also consumed due to a perceived medicinal benefit. | '''Tisane''', or "'''herbal tea'''", is a term for any non-[[caffeine|caffeinated]] beverage made from the infusion or decoction of herbs, spices, or other plant material. These drinks are distinguished from caffeinated beverages like coffee, maté, kuding, and the true [[tea]]s ([[black tea|black]], [[green tea|green]], [[white tea|white]], [[yellow tea|yellow]], [[oolong]], etc.), or from a caffeinated tea, in which the caffeine has been removed. In addition to serving as a beverage, many tisanes are also consumed due to a perceived medicinal benefit. | ||
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==Etymology== | ==Etymology== | ||
The English word "tisane" originates from the Greek word πτισάνη (ptisanē), a drink made from pearl barley, similar to the modern barley water. | The English word "tisane" originates from the Greek word πτισάνη (ptisanē), a drink made from pearl barley, similar to the modern barley water. | ||
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==Composition== | ==Composition== | ||
Tisanes can be made with fresh or dried flowers, leaves, seeds or roots, generally by pouring boiling water over the plant parts and letting them steep for a few minutes. Seeds and roots can also be boiled on a stove. The tisane is then strained, sweetened if so desired, and served. Many companies produce herbal [[tea bag]]s for such infusions. | Tisanes can be made with fresh or dried flowers, leaves, seeds or roots, generally by pouring boiling water over the plant parts and letting them steep for a few minutes. Seeds and roots can also be boiled on a stove. The tisane is then strained, sweetened if so desired, and served. Many companies produce herbal [[tea bag]]s for such infusions. | ||