How to make a Herbal Tea Medicinal herbs are easily taken as a tea, made either as an infusion or as a decoction.
Some herbs are best taken hot, some are best taken cold, if in doubt please ask. If you want to cool down your tea to taste add cold water (do not add milk), to sweeten add honey. A herbal tea can consist of one herb or many. For children use a lower concentration.
As well as taken internally, herbal teas can be applied externally, for instance as a compress.
Infusions are used for herbs consisting of leaves and/or flowers. Put one or two teaspoonfuls of dried herbs into a tea-ball, place in a cup, pour on boiling water, place a saucer on top of the cup (enabling the herbs to infuse and to retain any oils in the herb) and leave for 5-10 minutes. Remove the saucer and tea-ball, and enjoy.
You can also use your herbs (or herbal teabags) in a teapot. Place 1-2 teaspoonfuls of dried herb per cup in a teapot, pour on boiling water, give the herbs a stir, replace lid and leave in the teapot for up to 10 minutes. When pouring the tea, use a tea-strainer.
Decoctions are used for any herb with a hard woody texture; roots, bark, seeds etc. Use the same proportions of herb and water as the infusion, place the herbs in a saucepan (preferably not aluminium), pour on water to cover the herbs, place the saucepan lid on, bring to the boil and simmer on a low heat for 10-15 minutes. Strain and drink.