ABSTRACT
Herbal teas, namely, herbal infusion or herbal tisane, which are commonly consumed beverages brewed from the leaves, owers, seeds, fruits, stems, or roots of plant species, other than Camellia sinensis L., have been used for health promotion and disease prevention for thousands of years in many countries, such as China, India, Japan, Thailand, Greece, and Turkey [1-4]. In China, especially, the history of using herbal teas may be as long as the usage of traditional Chinese medicines (TCMs), and many TCMs are also consumed in the form of tea. A special kind of herbal infusion is called cool tea (Liang cha in Chinese), which originated from South China and has been spread to about 20 countries around the globe. It possesses the efcacies of clearing away heat, detoxication, dewetting, moistening lungs, quenching thirst, relieving fever, alleviating pain, restoring strength, modulating immunity, and reducing the risk of cardiovascular disease (CVD) and certain types of cancer [5,6].
