Today I had a friend call me to ask how she should make an infusion (cup of tea) with the Organic loose Lemon balm and Echinacea she purchased.
She was a little confused because she had heard me on a CD I did where I am teaching moms how to prepare a decoction for their little ones. This CD is not available on this site but will be available in the future in the form of a video.
So just in case, you’re wondering, here is how you make a cup of tea.
Now I must interject here for a moment and let you know that you might have to make a decoction instead of an herbal tea infusion, depending on the herb you are using. Decoctions are another way to prepare herbs for your cup of tea, which is actually called a tisane, not tea, but we won’t get into those details now.
An Infusion is also called steeping. Steeping is best when using plants, soft leaves, and flowers that have volatile oils. Peppermint, Lemon Balm, and Chamomile flowers are examples of herbs you would prepare for tea using an infusion.
A Decoction is always made by cooking the herbs. Decoctions are meant for roots, stems, barks, seeds like Fenugreek, and coarse leaves. The reason it’s essential to cook the herbs because, by cooking, you are allowing the herbs to break down and release their medicinal properties into the water. Elderberries, Astragalus, and Echinacea root are samples of herbs you would prepare as a tea with the decoction method.
If you’re making an infusion with your loose herbs, you will have to:
Boil water, and once it is boiling, turn off the heat. Place your loose organic herbs in a glass tea-pot, glass, or ceramic jar or cup. Then pour the boiling water over the herbs, cover, and let steep for 15 minutes to 30 minutes depending on your preference for strength. Once steeping is complete, strain your tea, sweeten it with raw organic honey, coconut nectar, or stevia and enjoy.
To make a decoction:
Put herbs and water in a pot together. Cover and bring to a boil. Once boiling, reduce heat, keep covered, and simmer for 20 to 30 minutes. Once your done, strain and enjoy with your favorite sweeter, as mentioned above.
Have a great weekend.
oooo pretty blog- the header picture is beautiful! I’m not a huge herbal tea drinker, but cooking the roots is something new for me… do you ever use ginseng root?
Leona,
Thanks for visiting us. Cooking a root breaks the herb down so you get more medicinal properties in your cup of tea.
Yes I have used ginseng root as an herbal tincture but never as a tea. Ginseng is a wonderful herb that even my very old grandma takes frequently in pill form. Some Korean friends of mine said that in their country its known as the herb that resurrects the dead. Not literally of course but its medicinal properties are treasured because its very good for over all immune function and to promote all around wellness.
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