How to make a proper cup of herbal tea

Herbal tea is easy to make, but a few small details change the flavour a lot. The main idea: soft parts of a plant (leaves, flowers) need a gentle steep, and hard parts (roots, barks, seeds) need to be simmered.

Infusion: for leaves and flowers

Use this for chamomile, mint, lavender, hibiscus, lemon balm and most tea bags.

• Use about 1 heaped teaspoon of dried herb per cup (250 ml).
• Pour over water that has just come off the boil.
• Cover the cup so the aromatic oils do not escape with the steam.
• Steep for 5 to 10 minutes, then strain.

Decoction: for roots, barks and seeds

Use this for ginger, cinnamon sticks, dandelion root, cloves and fennel seed.

• Add about 1 tablespoon of the herb to 2 cups of cold water in a small pot.
• Bring to a boil, lower the heat and simmer with the lid on for 10 to 20 minutes.
• Strain and drink warm.

Green tea is the exception

Green tea turns bitter in very hot water. Let the kettle sit for a minute or two after boiling, and steep for 2 to 3 minutes.

Small tips

• Taste first, then sweeten. A little honey or a slice of lemon is plenty.
• Stronger is not always better. Steeping much longer than suggested mostly adds bitterness.
• Keep your herbs in an airtight jar away from sunlight so they stay fragrant.

This article is general information, not medical advice.