A sip of wellness with a note of caution

Across Asia, herbal drinks have been part of daily life for centuries.

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Whether it is ginger tea in India, chrysanthemum tea in China, jamu in Indonesia, or herbal infusions such as beli mal, ranawara and polpala in Sri Lanka, these beverages are valued not only for their taste but also for their traditional health benefits. Prepared from leaves, roots, flowers, seeds, bark or spices, they occupy a unique place between food and traditional medicine. While many herbal drinks offer genuine health advantages, they also have limitations and should not be viewed as miracle cures.

One of the biggest attractions of herbal drinks is their abundance of natural plant compounds, including flavonoids, polyphenols and other antioxidants. These substances help protect cells from oxidative stress, which has been linked to ageing and several chronic diseases. Research suggests that many herbal beverages possess antioxidant, anti-inflammatory and antimicrobial properties, although the strength of these effects varies depending on the herbs used and the method of preparation.

Many herbal drinks are naturally caffeine-free, making them an appealing alternative to coffee or conventional tea. People who are sensitive to caffeine often prefer herbal infusions because they can be enjoyed in the evening without disturbing sleep. Certain herbs, such as chamomile and lemon balm, are traditionally consumed to promote relaxation, while ginger is widely used to ease nausea and digestive discomfort. Peppermint has also been associated with relief from indigestion and bloating.