How you brew matters as much as what you brew. Delicate leaves and flowers want a gentle steep, while tough roots, bark and seeds need heat and time. This guide explains the two basic methods, infusion and decoction, and when to use each.

Infusion: for leaves, flowers and buds

An infusion is the familiar way to make tea: hot water poured over the plant material and left to steep. Use it for tea leaves, chamomile, hibiscus, rose, lavender, peppermint, rooibos and most loose leaf blends.

1. Heat fresh, filtered water (see the temperature chart below).
2. Add 1 to 2 teaspoons of tea per 8 oz cup to an infuser, strainer or teapot.
3. Pour the water over the tea, cover the cup or pot, and steep.
4. Strain and enjoy hot, or pour over ice.

Covering the cup keeps the aromatic oils from escaping with the steam.

Decoction: for roots, bark, seeds and berries

A decoction means simmering. Roots, barks, seeds, berries, dried fruit and whole spices are dense, and a quick steep won't draw out their flavor. Use it for ingredients such as burdock root, angelica root, licorice root, chicory, birch bark, cinnamon sticks, ginger and hawthorn berries.

1. Add 1 to 2 teaspoons per 8 oz of water to a small pot of cold water. Roots and bark are dense, so lean toward the larger amount.
2. Bring to a boil, then lower the heat to a gentle simmer.
3. Cover and simmer for 10 to 20 minutes. The longer it simmers, the stronger and more concentrated it becomes.
4. Strain into a cup and enjoy.

Blends with both: the combination method

If your blend includes roots, bark or seeds along with leaves and flowers, simmer the tough ingredients first for 10 to 15 minutes. Remove the pot from the heat, add the leaves and flowers, cover, and steep for 5 more minutes. This gives every ingredient the treatment it needs without turning the delicate parts bitter.

Water temperature and steep time

Tips for a better cup

• Start with fresh, filtered water. Flat, reboiled water makes flat tea.
• Measure. A level to rounded teaspoon per 8 oz cup is a good starting point; adjust to taste.
• Don't over-steep green and white teas. Too hot or too long turns them bitter.
• Re-steep. Many quality teas give a second, lighter cup.
• Iced tea: brew it double strength, then pour over a full glass of ice.
• Store tea in a cool, dry place away from direct sunlight, in a sealed container.

This guide is for culinary use. It is general information and not medical advice. If you are pregnant, nursing, taking medication or have a health condition, check with a healthcare provider before using herbs regularly.