Herbal tea

Artikel ini disediakan sebagai penjelasan tentang teh herba minuman 5 hari: 
Disebut "teh" kerana diuncangkan dan perlu direndam supaya meresap dlm air sebelum diminum sebagai tonik menguatkan diri dan penyembuhan. Tidak langsung terdapat daun teh (scientific: Camellia sinensis) dlm persediaan herba Tropical Herbs. 

Sumber: Wikipedia

An herbal tea, tisane, or ptisan is an herbal preparation made from anything other than the leaves of the tea bush (Camellia sinensis). Typically, herbal tea is simply the combination of boiling water and dried fruits, flowers or herbs.
Herbal teas can be made with fresh or dried flowers, leaves, seeds or roots, generally by pouring boiling water over the plant parts and letting them steep for a few minutes. Seeds and roots can also be boiled on a stove. The tisane is then strained, sweetened if so desired, and served. Many companies produce herbal tea bags for such infusions.

Teh herba, tisane, atau ptisan adalah persediaan herba yang diperbuat dari apa saja selain daun-daun teh (Camellia sinensis). Biasanya, teh herba hanyalah gabungan dari air yang sedang mendidih dan kering buah-buahan, bunga atau tumbuh-tumbuhan.
Teh herba boleh dilakukan dengan bunga segar atau kering, daun, biji atau akar, umumnya dengan menuangkan air mendidih selama bahagian tanaman dan membiarkan mereka meresap selama beberapa minit. Biji dan akar juga boleh direbus. Tisane tersebut kemudian ditapis, ditambah jika dikehendaki, dan dihidang. Banyak syarikat menghasilkan uncang teh herba untuk hidangan tersebut.


Varieties of herbal teas are practically limitless, but include:

Dried chamomile blossoms with bits of dried apple and cinnamon, to be used for tea
  • Ginseng, a popular tea in China and Korea.
  • Goji, a popular and very simple to prepare tea.
  • Hawthorn
  • Hibiscus (often blended with rose hip), a popular tea alternative in the Middle East which is drunk hot or cold. Hibiscus tea is also consumed in Okinawa, where the natives associate Hibiscus tea with longevity. See also Roselle below.)
  • Ho Yan Hor, a herbal tea recipe formulated by Malaysian Chinese
  • Honeybush is related to rooibos and grows in a similar area of South Africa, but tastes slightly sweeter.
  • Horehound
  • Houttuynia
  • Hydrangea tea, dried leaves of hydrangeas; considerable care must be taken because most species contain a toxin. The "safe" hydrangeas belong to the Hydrangea serrata Amacha ("sweet tea") Cultivar Group.[1]
  • Jiaogulan, (also known as xiancao or poor man's ginseng).
  • Kapor tea, dried leaves of fireweed.
  • Kava root, from the South Pacific, is popular for its effects in promoting talkativeness and relaxation.
  • Ku Ding tea, a bitter tisane found in Chinese herbal medicine and used to thin blood and reduce blood pressure
  • Kuzuyu, is a thick white Japanese tea made by adding arrowroot powder to hot water.
  • Labrador tea, made from the shrub by the same name, found in the northern part of North America.
  • Lapacho (also known as Taheebo) is the inner-lining of the bark (or cambium) of the Red or Purple Lapacho Tree which grows in the Brazilian jungles. It is boiled to make an infusion with many and varied health benefits.
  • Lemon Balm
  • Lemon grass
  • Luo han guo
  • Licorice root
  • Lime blossom, dried flowers of lime tree (Tilia in Latin).
  • Mate (or yerba mate) is a shrub grown mainly Argentina, Uruguay and Brazil from which a caffeinated, tea-like brew is prepared.
  • Mate de coca (sometimes called "coca tea"), made from coca leaves. Authentic mate de coca contains very small amounts of cocaine and similar alkaloids. In some countries where coca is illegal, products marketed as "coca tea" are supposed to be decocainized, i.e., the pharmacologically active components have been removed.
  • Mint, especially peppermint (also mixed with green tea to make mint tea)
  • Mountain Tea, a very popular tea in the Balkans and other areas of the Mediterranean region. Made from a variety of the Sideritis syriaca plant which grows in warm climates above 3,000 feet. The tea (or more properly tisane) has a reputation as a cure-all, but is specifically used against colds. Records of its use date back 2,000 years.
  • Neem leaf
  • Nettle leaf
  • Noni tea
  • Oksusu cha (옥수수 차), traditional roasted corn tea found in Korea.
  • Pennyroyal leaf, an abortifacient
  • Pine tea, or tallstrunt, made from needles of pine trees is high in vitamins A and C
  • Qishr, Yemeni drink with coffee husks and ginger.
  • Red clover tea
  • Red raspberry leaf
  • Roasted barley tea, known in Japanese as mugicha and Korean as bori cha. The roasted flavor can be reminiscent of coffee (without coffee's bitterness and caffeine). It is often drunk cold in the summer.
  • Roasted wheat is used in Postum, a coffee substitute.
  • Rooibos (Red Bush) is a reddish plant used to make an infusion and grown in South Africa. In the US it is sometimes called red tea. It has many of the antioxidant benefits of green tea, but because it does not come from tea leaves, it has no caffeine.
  • Rose hip (often blended with hibiscus)
  • Roselle petals (species of Hibiscus; aka Bissap, Dah, etc.), consumed in the Sahel and elsewhere.
  • Rosemary Memory herb.
  • Sage
  • Sakurayu is a Japanese herbal tea made with pickled cherry blossom petals.
  • Salvia
  • Sassafras roots were steeped to make tea and were used in the flavoring of root beer until being banned by the FDA.
  • Scorched rice, known as hyeonmi cha in Korea
  • Skullcap
  • Serendib (tea), an anti-diabetic tea from Sri Lanka
  • Sobacha
  • Spicebush (Lindera benzoin) leaves used to make a tea by some native peoples of eastern North America
  • Spruce tea, made from needles of spruce trees is high in vitamin C
  • Staghorn sumac fruit can made into a lemonade.
  • Stevia can be used to make herbal tea, or as a sweetener in other tisanes.
  • St. John's Wort can be used as an herbal anti-depressant.
  • Thyme Antiseptic, used in lysterine.
  • Tulsi
  • Uncaria tomentosa, commonly known as Cat's Claw
  • Valerian Sedative.
  • Verbena (Vervains)
  • Vetiver
  • Wax gourd in East Asia and Southeast Asia.
  • Wong Lo Kat, a herbal tea recipe from Canton, China since Ching Dynasty
  • Woodruff
  • Yarrow
  • Yerba Mate Popular in South America. Scientific name Ilex paraguariensis.


KLIUC President's Convocation Speech 8 August 2009

KLIUC President's Convocation Speech

8 August 2009

Assalamualaikum and good day.

Today I feel very happy and proud to welcome all of you: guests of honors, parents, members of the family, friends, academic staff and administrative staff, to the KLIUC's 7th Convocation Ceremony. We are all here to celebrate the success of our graduates who are going to receive their scrolls. Congratulations and well done! to the graduates for completing your studies at KLIUC.

It is a pleasure to speak to all of you today. This very day is a starting point for our graduates to literally make the change to help shape the future of our nation. This is an exciting beginning of a new journey in life for all of you. Irrefutably, KLIUC, as a higher learning institution, aims at transforming students to be capable individuals to shape the future. So, if there is a more challenging profession than our own here, I have not come across it yet.

Here in KLIUC, we are seriously concerned about improvement and development, and our job is changing and improving lives. As we all know, many of our alumni members are now working in various industries and holding important positions. We really take pride of them. This is because the alumni we produce here in KLIUC shows to everybody more clearly and directly about how well we are doing our job. We celebrate successful achievement of our students by giving supports and awards in different ways. We aim to make it possible for everyone to obtain higher education and attain success as we believe that everyone should have equal opportunity to study.

This year, our local and international student enrollment has increased and we are confident that there will be a continued strong growth in the future. KLIUC is in a good position to serve the students who are endlessly seeking higher education in the years ahead. To serve the broad range of academic needs of our growing student body, we continue to develop new programs as well as expand physical facilities. One of the more visible signs of our institutional progress is the new Unipark condominium. The building will be ready for service in the very near future. We can also look forward to some other improvements in the university college. The best is yet to come. And in our effort to improve, we are happy to announce that the university college is going to attain a full-fledged university status by next year. Therefore, there is much more for us to celebrate as we start off our new academic year in 2010.

What makes our work meaningful and energizes us to build on our successes is the knowledge that we are making a difference in the lives of our students. In so many ways, we at KLIUC are impressed with the dedication and commitment demonstrated by the students in their academic and extracurricular activities. We hope that our students and alumni will further improve yourselves and your lives through higher education in order to help make a difference in the lives of others.

I am highly optimistic about the future of KLIUC. It is indeed a great pleasure to celebrate this important accomplishment with all of you. Well done to the outstanding graduates for your remarkable academic achievement, and congratulations to all graduates on receiving your scrolls. I wish all of you the best in life.


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