General preparation:
Herbal teas can be prepared in a variety of ways, but the general rule is to use filtered water or bottled mineral water for a better taste. In the Handbook of Herbs, Margot McLeod recommends using a teaspoon of leaves per cup plus one for the teapot. Leaves can be whole or crushed. Cups and teapot must be warmed before making the tea. Pour boiling water over the leaves; then steep for about 3-5 minutes. Strain and pour. Teas can be sweetened with honey.

Prepare the types of tea listed below as above:

Melissa Tea
The tea is made from leaves of the Lemon Balm, a perennial plant that grows up to one metre high. Known as 'Melissa' in Greek, which means 'Honey Bee', the plant has a distinct lemon aroma and its nectar produces excellent honey.

• Has a lovely fragrant
• Has a relaxing effect
• Eases headaches

Sage Tea
A feature of old-style cafes in Greece and was popular in England before tea from China was introduced. Young Greeks refer to it as a favourite of 'old people'; but don't let that put you off if you are under 40!

• A refreshing and soothing drink
• Has astringent properties
• Useful for sore throats
• Great for general health and vitality

Peppermint Tea
Peppermint is a hybrid of watermint and spearmint; and is one of the most widely used types of mint today due to its wide-ranging medicinal properties.

• Good for sore throats
• Relieve menstrual cramps
• Aids digestion o Soothe upset stomach
• Should not be drunk by those with gastoesophageal reflux disease
• Drink immediately or flavour will change

Rosemary Tea
In Latin, it is called 'Rosmarinus' or 'Dew of the Sea' as it grows by the sea, within range of the sea spray. Widely used in Mediterranean cuisine, rosemary is also used for making perfumes.

• Aids memory
• Improves digestion
• Improves blood circulation
• Good for those with high blood pressure
• Not recommended for pregnant women
• Strong flavour - add more water or honey if necessary