A Good Cuppa Tea
Making tea the traditional way is actually very simple but most people prefer to use
ready-made teabags. This is fine except that relatively few herbs are sold in teabags. This
page shows how to make herbal teas the correct way, the amounts to use, etc, when teabags are not
an option. For details on the best equipment to use, go to the
equipment page. Do not use metal.
How To: Make Tea by Infusion
Infuse: steep in liquid to extract soluble constituents.
In this case, infusing herbs to extract the taste and/or therapuetic properties.
Directions:
Warm a teapot.
Add the fresh or dried herb.
Pour on water which is hot but not quite boiling ((if it boils, some of the goodness will escape
in the steam))
Put on lid. Leave to steep for 10 minutes.
Strain liquid through fine-meshed tea strainer into cup.
Add honey/sugar to taste.
The rest may be poured into a jug, covered and stored in a fridge for up to 2 days. It is best
to make a fresh pot each day.
Quantities to Use:
Add 25g of dried herb or 75g of fresh herb to 500ml water to make 3 cups. If using a combination
of herbs, make sure that the total weight does not exceed the stated amounts. If you find that
this is a little strong for your tastes, you can add a little extra water or less herb. (Do not
make it stronger.) Most people have a preference and it is easily found with patience.
To make a Single Cup by Infusion
Make as you would a cup of tea using tea leaves, by pouring the hot water through a strainer containing
the herb into the cup. Use approximately 2 teaspoons of herb per cup. Leave the strainer with herbs resting in
the now hot-water-filled cup for about 10 minutes. Remove the strainer with the herbs in. Sweeten with honey or sugar
if desired, then drink.
How To: Make Teas by Decoction
Decoction: Boiling down so as to extract essence
When the plant material in use is too thick or tough for the infusion method to be used, it must
be 'decocted' instead. Roots, berries and bark, for instance, can be very tough and so could not
be made into a tea by infusion.
Directions
Put herb in a saucepan and cover with cold water
Bring to boil and then simmer for 25 - 40 mins ((until volume has reduced by one-third))
Take off heat and strain through fine meshed sieve into a jug.
Add honey/sugar to taste
Cover jug and store in fridge for up to 2 days.
Quantities to Use:
Add 30g of dried herb or 60g of fresh herb to 750ml water ((will reduce to 500ml on heating))to
make 3 cups. If using a combination of herbs, make sure that the total weight does not exceed
the stated amounts. If you find that
this is a little strong for your tastes, you can add a little extra water or less herb. (Do not
make it stronger.) Most people have a preference and it is easily found with patience.
Macerations
With some few herbs, such as root of Valerian, maceration is the best method. Take about 25g of
dried herb and soak it in about 500ml of warm water for up to 24 hours. Overnight is sufficient.
(you do not need to keep it warm - let it cool) Then strain.
Read the warning about using herbs before
attempting anything.
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