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In Sri Lanka, herbal teas 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 herbal teas, which are used to treat a wide variety of ailments.
It also includes more obscure herbs, like mugwort, rue, pennyroyal, wild carrot, blue cohosh, tansy, and savin.
In Egypt, herbal teas such as hibiscus tea (karkade) are very popular. In China, the traditional Chinese medicine approach is used in formulating natural herbal teas and they are very popular in enhancing health and addressing core issues within the body; e.g.
Some feel that the term tisane is more correct than herbal tea or that the latter is even misleading, but most dictionaries record that the word tea is also used to refer to other plants beside the tea plant and to beverages made from these other plants.
The word had already existed in late Middle English in the sense of "medicinal drink" and had already been borrowed from French (Old French).
These include common ingredients like nutmeg, mace, papaya, bitter melon, verbena, saffron, slippery elm, and possibly pomegranate.
The Old French word came from the Latin word ptisana, which came from the Ancient Greek word πτισάνη (ptisanē), which meant "peeled" barley, in other words pearl barley, and a drink made from this that is similar to modern barley water.