 Welcome to the tea of the day. Today I have fresh oregano. Mm-hmm. That smells nice. Oh. Oh. Oh, whoa. That is cool. Basically, it's like a strange combination between what you get with the sage in a lot of ways that's because it has kind of like that little fuzzy stuff that sage has on it, but not quite to the same extreme. So it gives it gives it a bit of that depth in such a flavor and then it has a basil-y flavor. It's very closely related to basil. It's in the same family, obviously. So it has a touch of that kind of feel, but then it also has like a small spicy kind of feel as well. It's just, it's... Huh. I'm really liking this. I was expecting to be kind of more like parsley or something. I'm like, oh, I don't know. May not be that good, but man. I'm surprised. Okay, I'm just gonna keep drinking this sucker. I don't even want to add anything into it. It's just, this is great. I'm gonna have to have more oregano tea from now on. Yeah, it's not like it's sweet or anything. It's just just the flavors is so nice and I think it's also because it's very fresh. I mean, this is from my little herb garden right here, and I just picked it today through it right in here. And made a tea out of it immediately and bam, that's good. So if you're gonna do it, do it fresh because, oh, oh, baby. That's good stuff. But let's talk about why oregano is good for you, eh? This is good for a lot of fighting things. Apparently it's good at fighting infections. It's a good anti-fungal, anti-viral, anti-bacterial agent, and it's also an anti-inflammatory agent. So fight, fight, fight. Oregano, oregano, oregano. Do-do-do-do-do-do-do. We love oregano. Do-do-do-do-do-do-do. I've occasionally used it in pastas and stuff like that, but I'm gonna have to find more ways to integrate oregano because at the moment I'm, hmm, it's my new best friend. Yeah, oregano. We'll see you later. Have a good tea day.