Technically not “teas” (because they do not contain Camellia sinensis), herbal infusions or tisanes are made from flowers, leaves, roots and spices. They are naturally caffeine-free and often loaded with beneficial compounds.
Chamomile
Small daisy-like flowers with a naturally sweet, apple-like flavour. Contains apigenin — a compound that binds to receptors in the brain and gently promotes relaxation. Perfect before bed.
Lemongrass
Bright, citrusy and refreshing. Contains citral, which has mild antibacterial and anti-inflammatory effects. Great hot or iced.
Tulsi (Holy Basil)
An Ayurvedic staple. Warm, clove-like, slightly peppery. Traditionally used as an adaptogen — a plant that helps the body cope with stress.
Peppermint
Cooling menthol, aids digestion, and can help ease headaches.
Ginger
Sharp, warming, and famously good for nausea, colds and post-meal digestion.
Rooibos
South-African red bush infusion. Naturally sweet, rich in antioxidants, and completely caffeine-free.
How to brew
Use hot (not boiling) water for delicate flowers like chamomile. Boil hard for roots like ginger and turmeric. Steep 5–8 minutes for full flavour — no bitterness, since there are no tannins to over-extract.
