Yes, I was one of those people that thought herbals were only for children and those intolerant of caffeine.  Only real tea for me, please.    An article by Peter Keen in the Tea Journey magazine “Tea, Cha and Tisanes: Botanicals Reshape Tea Demand and Supply”  started me rethinking my stubbornness about botanicals as a legitimate beverage in the “real” tea world.     Attending lectures with herbalist, Susanna Reppert Brill and having completed “Introduction to Herbs and Infusions” with the Tea & Herbal Association of Canada, I now have a new respect for herbal (tisanes, botanicals) teas.    Botanicals have a rich history, with archeological evidence of use dating back over 60,000 years.    Roots, berries, leaves, flowers, seeds, bark have all been  used for ancient and traditional medicinal purposes.  I am not an herbalist and so, can not and do not endorse the medicinal use of herbals.  However, I know they make delicious and refreshing beverages.   For centuries, botanicals have been added to Camellia sinensis leaves.  Who hasn’t enjoyed a cup of tea infused with the scent of jasmine or rose flowers?  Or a steaming cup of Indian spiced tea rich with aromatic spices?  What we know as Masala Chai started as blend of  Ayurvedic spices, with tea added later.    “Real” tea will always be my go-to cup, but I am now steeping a cup of Tulsi Spice or Evening Grey and enjoying the change it makes in my daily routine.