Most folks understand that many types of tea can be developed from the leaves of the Camellia sinensis plant. Depending on the treatment, variation of the plant, and growing region, the Camellia sinensis provides black, green, and oolong teas. But what about grandmother’s good ol’ chamomile? Or perky sassafras? Isn’t that a tea, too?

The French have adapted a word from the Greeks to classify this separate kind of brewed treat: tisane. Technically speaking, if hot water isn’t poured over a tea leaf, it isn’t tea, and so using the term “herbal tea” is one of those amusing little oxymorons such as “assistant supervisor,” or “targeted spam.”

But that doesn’t mean a tisane doesn’t have its place in healthy beverage history. Many benefits can be derived from brewing herbs, fresh or dried flowers, roots, and seeds. See which of these in the list are familiar to you:

• Chamomile – A European flower used to treat stomach ailments, and as a relaxant
• Bee Balm – A perennial herb native to North America, also known as bergamot
• Echinacea – The coneflower plant traditionally believed to boost immunity against the common cold
• Chrysanthemum – Common in East Asia, the dried flowers are steeped in hot water in clear containers to enjoy the beauty as well as the flavor
• Mate – This caffeinated beverage is made from a shrub grown in Brazil, Uruguay, or Argentina
• Hibiscus – A Middle Eastern favorite, often blended with rosehip

So what about flavored and scented teas? Earl Gray is a common blend, using black tea and bergamot. Jasmine tea is Chinese combination. But, traditionally, most scented teas simply have the essence of a plant sprayed onto the leaves, and flavored teas are sprayed with less traditional, artificial or natural flavor so no tisane there.

But whatever the term, there’s no doubt that tea brewing choices are practically limitless, and can be created in our own kitchens and from our own imaginations, as well as from honored traditions. Considering this, perhaps a more probing question to pose is simply, “To cream, or not to cream?”

–Jackie Gamber