Making Herbal Tisanes
- Ceramic or china are the best for making herbal tisanes.
- Add the herbs to the warm water: for a 1,136 ml or traditional quart-sized tea pot, add 4 level teaspoons or 10 g (⅓ oz) of herbs to the pot; this is 1 teaspoon per mug, where a quart - sized tea pot does 5 mugs. For a 225 ml mug (i.e. 1 cup), add a 1 teaspoon or 1 - 2 g to the tea infuser.
- Fill the kettle with more freshly-drawn cold water. When boiled, pour into the teapot or mug.
- Infuse for 5 - 8 minutes. A quick brew will not get the full flavour from the herbal leaves. This part depends a lot on the type of herbal tisanes you are making as well as your own preferences – a rooibos should be brewed for about 5 minutes and a chamomile flower tisanes for 8 minutes.
- The average infusion temperature should be 80 – 85oC (175 – 185oF) At the end of the infusion, the temperature of the infusion should be around 60 – 65oC (140 – 150oF).
- Start to drink. Do not leave the herbal tisanes becomes too cold, with a lower temperature limit of 50oC (122oF).
If you are looking to make a herbal tea for health, the rule of thumb for leafy parts is:
- Add the woody herbs to boiling water, stir well. Cover the pot, and simmer on a low heat for 20 - 30 minutes, or for large whole roots like ginseng for 60 minutes.
- If making a drink of woody and leafy parts, decoct for 20 minutes, then remove the pot from the heat. Add the leaves, stir well, cover and steep for 10 - 20 minutes.