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The most common monastic herbal teas are digestive (fennel, anise, mint, lemon balm), relaxing (chamomile, lime blossom, passionflower, valerian), cleansing (artichoke, dandelion, birch) and balsamic (eucalyptus, thyme, sage). Herbs are often grown in the abbey's gardens and hand-picked.

For maximum active compounds, use water just below boiling (90–95 °C) and steep covered for 5–10 minutes to keep the essential oils. Roots and barks need a decoction (8–10 minutes simmering). Strain and drink between meals.

Monastic sleep blends typically combine chamomile, lemon balm, lime blossom, passionflower, hawthorn and sometimes valerian. A warm cup 30–45 minutes before bedtime helps you relax. Avoid caffeine and screens meanwhile, and check with your doctor if you take sedative medication.

Loose-leaf tea preserves essential oils better and lets you see the quality of the cut (whole leaves, recognizable buds and flowers). Bags are more convenient but often contain dust or over-ground herbs. For daily use, switching between both is fine.