A herbal tea, tisane, or ptisan is a herbal infusion other than that made with real or black tea (Camellia sinensis). 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 are often boiled on a stove for a few minutes. The tisane is then strained, sweetened if so desired, and served.

Varieties include:

• chamomile
• chrysanthemum the dried flowers, is popular with Chinese Dim sum.
• fennel
• ginger root
• hibiscus (often blended with rosehip), a popular tea alternative in the Middle East and is drunk hot or cold.
• honeybush is related to rooibos and grows in a similar area of South Africa, but tastes slightly sweeter.
• lapacho (also known as Taheebo) is the inner-lining of the bark (or cambium) of the Red or Purple Lapacho Tree which grows in the Brazilian jungles. It is boiled to make an infusion with many and varied health benefits.
• lemon grass
• licorice root
• lotus flower, from the stamens of Nelumbo nucifera.
• mint, especially peppermint
• mistletoe (steep in cold water for 2-6 hours)
• nettle leaf
• red raspberry leaf
• rooibos (Red Bush) is a reddish plant used to make an infusion and grown in South Africa. In the US it is sometimes called red tea. It has many of the antioxidant benefits of green tea, but because it does not come from tea leaves, it has no caffeine.
• rosehip (often blended with hibiscus)
• sage
• thyme
• woodruff
• yerba mate (or hierba mate) is a shrub grown mainly Argentina, Uruguay and Brazil from which a caffeinated, tea-like brew is prepared.

Many companies produce herbal tea bags for such infusions.

Many blends of real tea are prepared by adding other plants; for example, the popular Earl Grey tea is infused with bergamot. Such preparations are considered varieties of black tea, rather than herbal teas.

de:Kr�utertee ja:ハーブティ zh:草本茶