Frequently Asked Questions
For most of the teas offered on our site, a general rule is to use approx. 1 teaspoon for each 8oz to 12 oz. cup and steep with hot water for 1- 4 minutes or to your taste.
If you gather fresh herbs throughout the year or have your own garden where you can pick fresh – Use 2 tablespoons fresh herbs and steep to your taste preference.
Steep 1 teaspoon per 8oz. cup of hot water for 2-4 minutes or to your taste preference and strain. Be sure to add the mash to your compost. Herbal teas with harder components could benefit form a light crushing with a metate or similar method to expose more surface for better extraction. Add honey if you like!
The leaves for some of these teas can be very large and should have plenty of room to unfurl. A strainer that fits on top of your cup works best. Use one teaspoon or to your preference for an 8oz. cup and steep 2 to 4 minutes at approx. 190˚ to 200˚ hot water. Try adding cream and a touch of honey to black teas to smooth out the astringency.
The leaves of some of these teas can be very large and should have plenty of room to unfurl. A strainer that fits on top of your cup is best. Add one teaspoon to 8oz. water and steep 1 to 3 minutes only at a bit lower temperature between 160˚to 175˚ Green tea becomes bitter at higher temps and with longer brewing times and you most likely will be able to get another infusion from the same leaves. Add the mash to your compost.
Steep 1- to 4 minutes at 175˚to 200˚the longer you steep the stronger the flavor. Please note that Rooibos brews quickly – its best to adjust to your taste. Nice with honey or cream.
INFUSIONS – Also called tisanes, are typically made with the softer parts of plants like flowers, leaves, pollen etc. and can be very potent. Tea made this way can be made with either hot or cold water depending on the herbs you choose and the effect yourwant. When making teas for a daily tonic, make in larger batches and then refrigerate.
NOTE: Plants with high volatile oils should not be made as an infusion. Know your herbs before making this potent tea.
INSTRUCTIONS: Place ingredients in pot with a tight-fitting lid and pour boiling
water over them and steep for 10-20 minutes depending on your
use and the constituents you want to extract. Strain. Keep refrigerated and be sure to add the mash to your compost. Infusions are very potent. Know your herbs.
COLD INFUSIONS – can also be made with the
appropriate herbs and amounts and infused overnight in a pint or quart jar. After 12
hours, strain, and keep refrigerated. Add mash to your compost.
Below is a guideline for making a tea as a decoction. This extraction method
is very potent. NOTE: Plants with high volatile oil content should not be made into a decoction.
Know your herbs before making teas using this method.
DECOCTION Method – are typically used for the more tougher
parts of plants like roots. aromatic seeds, berries, bark, and nuts and
are very potent. NOTE: Roots with a high volatile oil content should not be
made as a decoction. A tea made this way is very potent. Know your herbs
and use with caution.
Add 1 teaspoon dried or 2 tablespoons fresh herbs to water for
approx. an 8oz. – 12oz. Bring water to a boil and simmer for
10-20 minutes with tight fitting lid. Remove from heat and strain. For
ease of use make up a quart and keep in the fridge for later later use.
Herbal teas are often called tisanes and are made from herbs flowers, twigs, and berries, either fresh or dried.