A Brief History
Discover the ancient origins and fascinating history of tea!
Herbal and fruit infusions, or herbals, are amongst the world's most popular and widely enjoyed beverages, thanks to their almost unlimited variety and their convenience. Herbals, sometimes referred to as botanicals, are an infusions of leaves, roots, bark, seeds, flowers, or fruits. They grow throughout the world and have a long and deep rooted history in almost all regions.
Herbals do not originate from the tea plant (Camellia sinensis) but, like tea, they should brewed with freshly boiled water.
From every imaginable kind of flavour, from fruity, minty, flowery, sweet to spicy, these drinks offer the full range of flavour to suit every taste and any occasion. They also include blends of herbal and fruit infusions with tea as a minor component.
The range includes both classic products made from plant parts obtained from a single plant, for instance peppermint, as well as blends of different herbs and/or fruits. In addition, there is a wide range of blends on offer to which flavourings have been added, or which are enriched with vitamins, for example.
According to Tea & Herbal Infusions Europe (THIE) up to 300 different plants and 400 parts of plants are used for making herbal and fruit infusions. The parts selected for use depend on where the aromatic substances are located in the plant itself. It could be the leaves (such as orange leaves or peppermint leaves), fruits or fruit bits (such as apple bits or rose-hip bits), or flowers (such as lime flowers or camomile flowers).
Possible ingredients for use in herbal and fruit infusions can be found in in THIE’s Inventory list of herbals considered as food.