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Health Benefits of Infusions

Health Benefits of Infusions

What are Herbal Infusions or Herbal Tea? 

The tea we know is made from the Camellia sinensis plant. But a common mistake is labelling brews made from plants other than Camellia sinensis also tea. According to the International Standards Organisation (ISO) definition, tea should be solely and exclusively derived from the tea plant (Camellia sinensis). Therefore, the correct term for products made from other plants would be ‘Herbal Infusions’ or Tisanes. Chamomile, Peppermint, Hibiscus and Rose hip are a few popular herbal infusions.   

Herbal Infusions vs. ‘Real’ Tea 

According to scientific information available real tea has more health benefits. Antioxidant activity, the most important beneficial property, is also generally higher in tea brews compared to herbal infusions. Both herbal and tea infusions are used by consumers as beverages because they appreciate the taste and aroma and these are not used as medicine for ailments.  

Popular Infusions  

Ceylon Cinnamon  


Cinnamon is obtained from the inner bark of the cinnamon tree. In addition to its culinary uses, in Ayurvedic medicine cinnamon is considered a remedy for respiratory, digestive and gynaecological ailments. Ceylon cinnamon or ‘true cinnamon’ is indigenous to Sri Lanka and southern parts of India. It may lower blood glucose, serum cholesterol and blood pressure, suggesting beneficial cardiovascular and metabolic effects. 



This daisy-like flower of this herb is dried and used as tea or in an extract. People most often take chamomile as a mild sedative before rest.  



Cloves are one of the highly prized spices, widely recognized all over the world for their medicinal and culinary qualities. The spice buds are actually the ‘flower buds’ from an evergreen rainforest tree native to the Indonesian spice islands. 


The part of the hibiscus plant that protects and supports the flower is called the calyx. The dried calyces are used to make hibiscus tea. The health benefits of hibiscus tea include relief from high blood pressure and high cholesterol, as well as digestive system, immune system, and inflammatory problems.  



Lemongrass is native to Sri Lanka and South India, and is now widely cultivated in the tropical areas of America and Asia. The plant is used as a fragrance and flavouring agent. The plant is also used as an antibacterial, antifungal, antidiarrheal, anti-inflammatory, antidiabetic and antioxidant. 



Peppermint tea is prepared from dried leaves of the plant and is widely available commercially. It is used to soothe an upset stomach or to aid digestion and has a calming & numbing effect, and is often used to treat headaches, skin irritation, nausea, diarrhoea, menstrual cramps, flatulence, and anxiety associated with depression.  


Rooibos tea or red tea is a medicinal, herbal beverage that is acquired from the bush plant that is found in South Africa. When rooibos tea leaves are fermented, they turn an orange red colour and taste sweeter. The unfermented green rooibos tea has a higher antioxidant level. Rooibos tea may benefit heart health by positively affecting blood pressure and is full of health-promoting antioxidants.  



Rose hips are the round portion of the rose flower just below the petals containing the seeds of the plant. Dried rose hips and the seeds are used together to make medicine. Fresh rose hips contain a lot of vitamin C, so they share many uses with vitamin C including preventing and treating colds, flu, and vitamin C deficiencies. It is also used for stomach disorders including stomach spasms, stomach acid deficiency, preventing stomach irritation and ulcers, and as a ‘stomach tonic’ for intestinal diseases.  


Spearmint leaves can be used whole, chopped, dried or dried and ground. In folk medicine, spearmint has been used for gastrointestinal distress, respiratory problems, stomach-ache, dandruff, bad breath, and chronic bronchitis. It has also been used as a sedative and menstruation stimulant.  


Try out this fun cocktail recipe at home: 

Calm & Collected 


  • 60 ml Dilmah Pure Chamomile Infusion
  • 30 ml Karven Ginseng Gin 
  • 100 ml Tonic Water 
  • A Handful of Mint 


  • Add one Dilmah Pure Chamomile Infusion tea bag to a glass of hot water, rest for 5 minutes, remove tea bag and allow to chill.
  • Fill a high ball glass three quarters full of ice. 
  • Add a handful of mint and pour Dilmah’s Pure Chamomile Infusion and Karven Ginseng Gin over the ice and top up with tonic water, stir well and enjoy! 

For more recipes inspired by herbal infusions visit:   

 As you might have noticed, tea infusions are brewed just like you do a pot of black tea, but is left to steep for longer: 3 to 5 minutes. Cold infusion teas, like the one above, is widely popular during the hot summer months. Combining the elegance of natural spices and herbs with their functionality, Dilmah infusions are beautifully rich in terms of its taste and fragrance. Try the Dilmah Herbal Tea Infusions and experience goodness that taste great!   

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