Bitter, Stronger Herbal Tea Sweeteners

Articles about heibal teas often warn that they should not be sweetened or flavored in aity way because this would lower or even completely destroy their beneficial effects. In less strict texts, only su is banned, while honey is portrayed as a viable possibility. To check the validity of these warnings, the interaction between sugar and honey should be investigated, and some information about tisanes and their preparation methods is also worth pursuing. 

a small technicality should be put to rest. Both food labels and the literature use the word tea to refer to very diverse products. Strictly speaking, the word tea should be reserved for drinks only made from the leaves of the tea plant Camellia sinensis). Drinks prepared with other plant extractions and hot water should be called tisanes. Nevertheless, the catch-all term herbal tea is often used to refer to both the drinks and the plants they ate made of, so it is useful to read the food labels. 

Little is known about the early histoiy of tisanes, but it is likely that they were already prepared in ancient times. Specific healing effects were recognized for a few plants, and it was also discovered that hot water enhances the extraction of the active ingredients. 

The composition and use of herbal teas are mostly based on traditions. Although medicines underwent a complete overhaul in the last century, there was little change in the world of herbal teas save perhaps for the introduction of electric kettles. 

Different varieties of herbal tea continue to be highly regarded despite the availability of modem medicines, and for some uses, even dominant e.g., to increase appetite or lactation 3.7). They have a pleasant taste and drinking them induces positive feehngs, which explains their lasting popularity. 

---