Brewing by Infusion

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Brewing by Infusion Most teas made from leaves, petals, and flowers are prepared by infusion. Infusion allows the oils in these parts of the herb to be released gently; if the herbs were boiled the oils would evaporate. Basic Infusion of Leaves, Petals, or Flowers Bruise freshly picked leaves gently by crushing them in a clean cloth. This will help to release the aromatic oils. Some herbal tea experts say infused herbs should be removed and discarded after brewing. Others believe the tea can steep for as long as a day or two. If you allow the herbs to sit, use boiling water to warm up cold tea and/or dilute it if it has become too strong. You will need: 1 teaspoon dried herbs (or 3 teaspoons freshly picked herbs) and 1 cup boiling water How to make: Rinse teapot with boiling water (to heat it), then dry it thoroughly. Place tea in the pot. Pour in boiling water. Allow mixture to steep for 5 to 10 minutes, or until the delicate flavors are released. To extract most herbs' medicinal properties, steep for 15 to 30 minutes. Strain and serve. Add or subtract herbs according to taste.

 

 

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