To prepare a Hot Infusion:
Water should be boiled and then poured over the herb. Herbs should be covered and allowed to steep for 15-20 minutes. 1 Tbsp. of herbs to 1 cup of water
Herbs that should be prepared this way are more delicate plant parts such as leaves, flowers and young shoots.
To prepare a cold Infusion:
Pour cold or room temperature water over herb stir and cover allow it to sit 8-12 hours. Strain and enjoy. Can be kept in refrigerator for later consumption.
Herbs that are best for cold infusion are herbs that are high in minerals and that can be denatured by boiling water. 1 Tbsp. of herbs to 1 cup of water
To prepare and Decoction:
Decoctions are wonderful for less delicate plant parts such as hard roots, seeds and bark.
Plants are placed in COLD water (this is important much tougher herbs are high in a protein called albumin which needs to be slowly as the water temperature increases) is possible let herbs sit in water for a few hours to allow cool water to penetrate the plant cell walls.
Cover herbs and bring to boil before bringing it to low to simmer. Simmer for 20-30 minutes. Remove from heat and allow to cool and strain. Anything remaining can be stored for 24 hours in a refrigerator. 1 Tbsp. of herbs to 1-cup water
If you find that you have lost some of your water during the decoction process and want to make the tea more palatable you may return the desired water by returning the water ratio to the original 1 cup.