Herbs, by definition, are plants that lack a “woody” stem and whose leaves, stems, and flowers have aromatic or medicinal characteristics.
Herbal beverages are referred to as “Infusions,” not as Herb Teas. Tea applies only to beverages made from the leaves of the “Camellia Sinensis” plant.
There are several categories of herbal preparations:
- Infusions, called tisanes, are beverages made by steeping dried or fresh parts of plants in boiling water.
- Decoctions involves boiling plant parts for medicinal purposes until the water is reduced.
- Extracts are concentrated preparations made by evaporating liquids (water, alcohol or ether) in which plants have been boiled.
Heated or iced herbal infusions are often enjoyed as a caffeine free alternative to coffee, tea or sodas.
“Simples” utilize a single herb and the process of experimenting with one herb at a time is called “Simpling.” Infusing one herb at a time is the best way to discover and appreciate the flavors and effects of each herb. “Blends” evolve…
Making Herbal Infusions is a simple process of boiling water and infusing herbs:
- Use fresh filtered cold water.
- Use full leaf herbs- leaves and flowers release their essences more efficiently when they are cut up and stored in tea bags.
- Use an infuser, cup or tea pot-Herbs need space and good circulation. Avoid tea balls. Select a glass or ceramic tea pot, not metal. Make sure that you pre warm the pot.
- 1.5 grams or one rounded teaspoon of herb per cup is sufficient. Always remember-”a teaspoon per person, and one for the pot.”
- Steep for about five minutes or to taste.
- Remove the Herbs, or strain the liquid before you enjoy the beverage. The spent Herbs are great for flower gardens.
- Herbs make a wonderful iced product. Use two to three teaspoons per cup and pour the infusion over ice. Unlike camellia sinensis, herb infusions will not cloud over.
What to Look for in Herbal Infusions
There is no standard language for evaluating infusions because every herb, every blend, and every cup is likely to be different from the last one. A few guidelines might be helpful.
- The body of the infusion carries the beverage’s flavor tones. It should be strong and have a lasting finish.
- The color will range from light yellow-green in a chamomile-to golden in a cinnamon or cardamom-to deep brown with chicory and carob-to bright red with hibiscus.
With practice you should be able to distinguish three or four flavor notes-green, flowery, fruity, and spicy. However you might want to follow my personal rule If you don’t like what it tastes like spit it out!
