Herbal Teas

A herbal tea, tisane, or ptisan is a herbal or plant infusion and usually not made from the leaves of the tea bush (Camellia sinensis). Typically, herbal tea is simply the combination of boiling water and dried fruits, flowers or herbs. Herbal tea has been imbibed for nearly as long as written history extends. Documents have been recovered dating back to as early as Ancient Egypt and Ancient China that discuss the enjoyment and uses of herbal tea. Among Chinese, herbal tea is commonly known as liong cha (Cantonese) or liang cha (Mandarin).

http://en.wikipedia.org/wiki/Herbal_tea

From: http://www.anniesremedy.com/chart_remedy_tea.php

How to Make Herbal Tea:

Herbal Tea - This method is commonly referred to as a standard brew., or herbal infusion.

Herbal tea making is just as much of an art as it is a science. Color, taste, aroma all will signal you when the brew is "just right".

Tools : You don't need anything fancy, the most important tea tool is a non-aluminum pot with a tight fitting lid. Add a strainer and a tea cup and you are good to go.

Average Dose: The average dosage is usually 3 to 4 cups in a day. Bitter medicines need only be taken in small doses, usually 1/2 cup at a time.

Variations : Spices like ginger, cinnamon, cardamom, cloves, and allspice add heat and energy to the infusion. Almond and vanilla extracts, raw honey, fresh lemon, or a pinch of stevia add flavor and zest.

1. Ratio : Two cups water to one ounce dried herb, (1 to 2 tablespoons), or 1 cupped handful of the fresh herb. Depending on the herb you will generally use hot to boiling water. Pour hot water over herb in a closed container and leave to steep:
2. Brewing time : 10 to 20 minutes. Infusing herbal tea is unlike brewing "tea", Camellia sinensis, which becomes bitter and undrinkable if left to infuse too long. Most herbal teas benefit from a longer steeping time, the better to extract the medicinal properties. You need not throw out the leftovers either, and may want to reuse them as a "starter" for another fresh batch. Brewing the herbs in a closed container like an enamel teapot prevents and volatile compounds such as essential oils from escaping.
3. Strain: Or not. I often just let the herbs settle to the bottom and pour off the top, letting the herbs soak in the water. The second cup is often better than the first. With practice you will get a feeling for how strong you like your drink.
4. Refrigerate any unused portions in a clean glass jar with a lid. Herbal teas are often better the second day.
5. What is commonly known as "sun tea" . Put fresh or dried herbs in a glass jar filled with water and place in a hot, sunny windowsill for several hours. A Lunar Infusion is made by placing the herb in an open crystal glass or bowl. Cover the herb with fresh water and place directly in the moon light, a full moon being the best time. Do not cover. Allow to infuse overnight and drink first thing in the morning. These infusions will be subtle, and work best with fresh, aromatic herbs like chamomile, mints and balms.

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