Not ALL herb teas are awful. One that isn't is balm tea (Melissa officianalis), lemon balm, and a bit of lime zest and juice added.
Very refreshing in hot weather. I use it to flavour tea, as in actual tea, C.sinensis tea-tea but also on its own. Just fill a jug full of freshly picked chopped balm, its nicest of all when its in flower and a mixture of old leafy growth and flowering steps, along with freshly sprouted young leaves is used.
And another, is to be made from a mushroom. Fly agaric, Amanita muscaria, it tastes, and smells, like meat. Its pure, distilled essence of umami in effect. The mushrooms HAVE to be dried first over a long duration very low heat oven flame, so low it almost goes out, at least overnight, best done crispy dry, that will break with a snap rather than exhibit bending. This converts a neurotoxin, ibotenic acid, into the psychoactive isoxazole compound muscimol via decarboxlation, since ibotenic acid is quite unstable. In sub-psychotropic quantities it makes for an excellent flavouring for meats cooking and when used as a psychoactive or herbal medicine (for it can be used for both, the quantity determining effects) it can be taken as a tea, and when this is done, brewing it up by simmering the preserved mushrrooms in water the smell in the kitchen is overpoweringly savoury, meaty but sweet.
