Herbal tea is one of the easiest things you can make, and also one of the easiest to make poorly. A weak, watery cup usually is not the herb's fault. It is a matter of a few small details in how it was brewed.
Once you know those details, you can get a full-flavored cup every time. If you have already chosen and blended your herbs, and if you have not, our guide on how to use herbs for tea can help, then you are ready to brew.
Infusion or decoction
The first thing to sort out is which method your herb needs. This comes down to which part of the plant you are using.
An infusion is for soft, delicate parts, like leaves and flowers. You steep them in hot water off the heat. Peppermint, chamomile, and lemon balm are all infused.
A decoction is for tough, dense parts, like roots, bark, and seeds. These need to be gently simmered to release their flavor. Ginger, cinnamon bark, and dandelion root are decocted. If your blend mixes both, decoct the hard parts first, then take the pot off the heat and add the soft herbs to steep at the end.
How much herb to use
A good general starting point is about one tablespoon of dried herb per cup of water. If you are using fresh herbs, use roughly double that, since fresh plants hold a lot of water.
These are just starting numbers. Some herbs are strong and some are mild, so taste and adjust to your liking over time.
Step by step: an infusion
- Heat your water until it is just off the boil, right around 200 to 212 degrees Fahrenheit.
- Place your herbs in a cup, teapot, or infuser. About one tablespoon of dried herb per cup.
- Pour the hot water over the herbs.
- Cover it. This is the step most people skip. A lid traps the fragrant volatile oils that would otherwise float away as steam, and those oils carry much of the flavor and benefit.
- Let it steep for 5 to 10 minutes. Longer makes it stronger, though some herbs turn bitter if pushed too far.
- Strain, and enjoy.
Step by step: a decoction
- Add your roots, bark, or seeds to a small pot with cold water. About one tablespoon of dried herb per cup.
- Bring it to a boil, then lower the heat to a gentle simmer.
- Cover the pot and let it simmer for 15 to 30 minutes, depending on how tough the material is and how strong you want it.
- If you are adding any soft leaves or flowers, turn off the heat first, add them, and let them steep for another 5 to 10 minutes with the lid on.
- Strain, and pour.
A few finishing notes
If you make extra, herbal tea keeps in the fridge for a day or two. Store it covered and give it a taste before you drink it back down.
And if you want to take your tea somewhere special, try brewing it with our Golden Medicinal Water instead of plain water. It is a simmered spice base we make in big batches, and it adds a warm, layered depth that plain water simply cannot.
When you are ready for herbs to brew, have a look at our herb collection. A good cup is mostly patience and a little attention, and it is well worth both.