Chartreuse (liqueur) roots", and that yellow chartreuse is, "Similar to above, adding cardamom seeds and socctrine aloes." However the recipe remains a secret. The monks intended their liqueur to be used as medicine. The recipe was further enhanced in 1737 by Brother Gérome Maubec. The beverage soon became popular, and in 1764 the monks adapted the elixir recipe to make what is now called Green Chartreuse. In 1793, the monks were expelled from France along with all other Religious Orders and manufacture of the liqueur ceased. A copy of the manuscript was made and kept at the Monastery. The original left with
Herbal tea is more correct than "herbal tea" or that the latter is even misleading, but most dictionaries record that the word "tea" is also used to refer to other plants beside the tea plant and to beverages made from these other plants. In any case, the term "herbal tea" is very well established and much more common than "tisane". The word "tisane" was rare in its modern sense before the 20th century, when it was borrowed in the modern sense from French. (This is why some people feel it should be pronounced as in French, but the original English pronunciation continues