group. Jiaogulan (also known as xiancao or "poor man's ginseng") Kapor tea, dried leaves of fireweed Kava root, from the South Pacific, can be made into a tea for stomach upsets and other minor illnesses. The traditional form is a water-based suspension of kava roots. Kratom, dried leaves of the kratom tree. Kuzuyu, a thick white Japanese tea made by adding kudzu flour to hot water Labrador tea, made from the shrub by the same name, found in the northern part of North America Lemon balm Lemon and ginger tea Lemongrass Luo han guo Licorice root Lime blossom, dried flowers of the lime tree (tilia in Latin). Mate South American caffeinated tea made from yerba mate Mint (mint tea), especially peppermint (also mixed with green tea) Maghrebi mint tea Meadowsweet herb Korean mint tea Moringa Mountain tea, common 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. Records of its use date back 2,000 years. Neem leaf Nettle leaf New Jersey tea Noni tea Oksusu cha, traditional roasted corn tea found in Korea Olive leaf tea Osmanthus tea, dried flowers of the sweet olive tree, are used alone or blended with tea leaves in China. Pandan tea Patchouli tea Pennyroyal leaf, an abortifacient Pine tea, or tallstrunt, made from needles of pine trees Poppy tea, consumed for its sedative and analgesic properties Qishr, Yemeni drink with coffee husks and ginger Red clover tea Red raspberry leaf Barley tea, East Asian drink with roasted barley Roasted wheat, used in Postum, a coffee substitute Rooibos (red bush), 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 characteristics 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; known by other names including bissau and dah), consumed in the Sahel and elsewhere Rosemary Sagebrush, California sagebrush Sage Sakurayu, 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), tea from Sri Lanka Sobacha Spearmint Spicebush (Lindera