How To Brew Herbal Teas

Infusion

Infusions are medicinal herbs whose chemicals have been removed by steeping leaves, buds, flowers, berries of the plant in the boiling water. Infusing the softer parts of the plants will allow the release of a good portion of the herb's components into the water.

Boil one cup of spring water (8oz/230ml).
Once boiled, pour water into cup or teapot and allow to cool for 2 minutes.
Take one teaspoon of dried herbs or one and a half teaspoon of fresh herbs and add to the hot water.
Let steep for a minimum of ten minutes. The longer you brew the stronger the tea.
Strain the infusion and if it’s too bitter to taste then add sweetener of choice.

For a larger cup: Multiply the teaspoons of herb and the cups of water by the same number to increase the amount of infusion. If you use four tablespoons of herb you would use four cups of water (32oz/920ml).

Decoction

Decoctions are similar to infusions, but they use the tougher parts of the plant like the roots, twigs, and bark. Since these parts of the plant are harder and tougher, pouring boiling water on them will release only a small amount of the herb’s components. Decoctions involve boiling and simmering these parts of the plant to more effectively remove their chemicals.

Add one cup (8oz/230ml) of cool spring water to a saucepan.
Add one tablespoon of dried herbs.
Heat saucepan and cover.
When the water begins to steam reduce the heat, and simmer on low setting for forty minutes.
Let the water cool, strain and drink.

The overnight method

Berries and seeds: thirty minutes

Flowers: two hours

Leaves: four hours

Barks and roots: eight hours

Pour four and a half (35oz/1ltr) cups of boiling water over 30 grams of dried herb in a canning jar, or teapot and cover it tightly.
In the morning, strain out the mineral-rich liquid and drink it.

Using a tea bag

Tea bags are great if you don’t own a strainer, aren’t accustomed to working with loose leaf teas, or just prefer the convenience. Our tea bags are biodegradable and can be disposed of in a compost pile.

Boil one cup of spring water (8oz/230ml).
Put half or one whole teaspoon of the blend into the tea bag. Close tightly with the drawstring.
Place the teabag in your favourite cup standing up or tie the drawstring to the handle if possible.
Let steep for a minimum of fifteen minutes, but taste best when kept in.
Add sweetener of choice.

Reusing a tea bag

Turn inside out and empty contents
Rinse the tea bag with non-soapy, warm water.
Leave to dry for minimum of one hour.
Can be reused up to five times.