herbal or no-caffeine teas?

It's cold here at this time of year and I often find myself craving a hot drink before bed, but I shouldn't have caffeine at that point. Does anybody have recommendations for herbal or otherwise caffeine-free teas that actually taste good?

The other day I was lured, due to its being on sale, into buying some Yogi Tea "Bedtime" blend. It's . . . okay, but my quick read of the label while in the supermarket made me think it would taste orange-y, and it really doesn't. So I would especially like recommendations for citrus-y teas. I don't want anything that's heavy on the mint or hibiscus, and nothing too medicinal-tasting. Specific brand recommendations are especially welcome, or if you have suggestions for how to make my own blends, that would also be great.

tonight's cooking

Tonight for dinner I spatchcocked a chicken, which is my new favorite thing. (Don't worry, it only sounds like it might get you arrested. Spatchcocking means splitting a chicken for easier roasting. You cut out the backbone with kitchen shears, open the chicken up skin side up, and press down on the breastbone a bit to flatten it. The result is a chicken that roasts much faster and more evenly, with browner skin and all around better results.) Most of the leftover chicken has gone into the freezer. A thigh portion and the wings will become soup later this week; not sure about the rest yet. I've also made some chicken salad with peanuts, lime juice, and garam masala for my lunch tomorrow.

Since the oven was on, I decided to roast the cauliflower I had in the fridge. Googling recipes pulled up one for roasted cauliflower with chickpeas, which sounded awesome, but had Indian spicing. Since tonight I found myself more in the mood for Mexican flavors, I improvised. I roasted the cut-up cauliflower and a can of drained, rinsed chickpeas in the pan I had used to roast the chicken. Before it went into the oven I added some salt, cumin seed, and about a teaspoon or so of ancho chile powder (anchos are mild and wonderfully flavorful). Once the cauliflower was almost tender, I added a chopped clove of garlic--next time I'll use more--and a canned chipotle chile in adobo, chopped. I also turned the oven up a bit to get some crunchy bits and roasted flavor. And I squeezed some lime juice over it before eating. Results: very good. The cauliflower was nice, but the chickpeas were fantastic. Dry heat really brings out their flavor.