Pandan leaves are used widely in Southeast Asian cooking as flavoring. They have a nutty, botanical fragrance which enhances the taste of rice dishes and cakes and can also add fresh flavor to drinks. 

This plant has many uses. When taken as tea, it functions as a laxative for children and eases chest pains. The anthers of the male flowers are used for earaches, headaches and stomach spasms.

1 gallon water
5 tea bags (green tea or any herbal tea)
5 pieces pandan leaves
2 cups coconut, brown or muscovado sugar (optional)

Bring to a boil the water then add the tea bags, pandan leaves and sugar until aromatic and well-flavored. Strain and let cool. Serve cold with pandan leaves or lemon/calamansi wedges or you can add mint ice cubes instead.