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Cannabis tea (also known as weed tea, pot tea, a cannabis decoction) is a cannabis-infused drink prepared by steeping various parts of the cannabis plant in hot or cold water. Cannabis tea is commonly recognized as an alternative form of preparation and consumption of the cannabis plant , more popularly known as marijuana , pot, or weed.
Bhang (IAST: Bhāṅg) is an edible preparation made from the leaves of the cannabis plant originating from the Indian subcontinent. [1] [2] It was used in food and drink as early as 1000 BC in ancient India. [3] [4] Bhang is traditionally distributed during the spring festival of Maha Shivaratri and Holi.
Houttuynia cordata, also known as fish mint, fish leaf, rainbow plant, chameleon plant, heart leaf, fish wort, or Chinese lizard tail, is one of two species in the genus Houttuynia (the other being H. emeiensis). It is a flowering plant native to Southeast Asia. [1] It grows in moist, shady locations. [2] It was named after Martinus Houttuyn.
Seven-colour tea or seven-layer tea (Sylheti: ꠢꠣꠔꠞꠋꠉꠤ ꠌꠣ, Bengali: সাত রং চা) is a Bangladeshi beverage comprising layers of different teas. [1] Tea is made in multiple permutations of concentration, tea leaf variety and adjuncts such as milk, sugar and flavourings and when combined separates according to density.
The stem is stout, erect, leafy, smooth, and pale yellow-green to reddish purple in color. The stem forks off repeatedly into branches and each fork forms a leaf and a single, erect flower. [12] The leaves are about 8 to 20 cm (3–8 in) long, smooth, toothed, [11] soft, and irregularly undulated. [12]
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Others use Labrador tea to spice meat by boiling the leaves and branches in water and then soaking the meat in the decoction. [ citation needed ] During the eighteenth century, German brewers used R. tomentosum while brewing beer to make it more intoxicating, but it became forbidden because it was thought to led to increased aggression.
Khat (Catha edulis), also known as Bushman's tea, especially in South Africa, is a flowering plant native to eastern and southeastern Africa. [2] It has a history of cultivation originating in the Harar area (present day eastern Ethiopia) and subsequently introduced at different times to countries nearby in East Africa and Southern Arabia, most notably Yemen. [3]