Brewing
the Perfect Cup of Herbal Tea
Written by Tania Tyler
There is nothing quite as good as the taste
of teas made with fresh picked herbs. However,
many herbs may not be available fresh, either
because of the season or their growing
environment. A perfect cup of tea can still be
brewed with quality dried herbs.
Although numerous gadgets exist for tea
making, all that is really required is a pot or
kettle to boil water in, a teapot or glass
canning jar for steeping, and a strainer. It is
important to use a glass, porcelain, or glazed
earthenware pot for brewing as some metals can
react with the herbs. Always warm the container
to prevent the tea from cooling off too quickly
and to prevent the container from breaking. Many
types of strainers and tea balls are available
but the simplest is a fine-mesh stainless steel
gravy strainer found in kitchen stores. This
method allows the herbs to float and move around
during brewing. If you prefer a tea ball, use a
large one.
Because herbal teas can be brewed from
leaves, roots, bark, seeds or flowers; alone or
in combination, a couple of brewing techniques
need to be acquired.
Teas made from the leaves or flowers are
infused to protect the more delicate oils from
evaporating. To make an infusion, place the
herbs in the warmed teapot or canning jar, pour
gently boiling water over the herbs, cover to
prevent evaporation, steep for 10 - 15 minutes,
and strain. In general, use one teaspoon of
dried or 3 teaspoons of fresh, bruised herb per
cup of water.
Teas made from the roots, bark or seeds are
decocted to release their properties. A
decoction requires the roots or bark to be cut
into small pieces and the seeds to be bruised
with a mortar and pestle or the back of a spoon.
Place 1/2 to one ounce of herb into a pot with
one pint (2 cups) of cold water, bring to a
gentle boil, reduce heat, simmer gently for 10 -
20 minutes, and strain. Teas made with stronger
spices such as ginger, clove or cinnamon will
need to be adjusted for personal tastes.
To make a tea with both roots/bark/seeds and
leaves/flowers follow the directions for making
a decoction using just the roots, bark or seeds.
Pour the strained decoction over the leaves or
flowers and infuse as above.
Herbal iced teas follow the same procedures
as above but should be brewed double-strength.
After straining, chill for 30 minutes and pour
over a glass full of ice.
Most herbal teas are delicate enough that
sweetening is not necessary but sugar or
preferably local honey can be added. There are
also naturally sweet herbs that can be added to
the teas such as licorice root and stevia (up to
250 times sweeter than sugar! All natural with
just a pinch required to sweeten a whole pot of
tea).
Unused tea should be refrigerated and used
within 24 hours of brewing.
Mystic Naturals
Tania Tyler
P.O. Box 417
Mystic, CT 06355-0417
860-536-9617
Website:
http://www.mysticnaturals.com
