Infusions and Tisanes
Some people consider the words infusion and tisane to be synonymous, while others attribute slightly different meanings to each. The word tisane is derived from the greek ptisan, "crushed barley", and originally meant barley water. Later, tisane came to denote a noncaffeinated herbal tea, rather than dried plant material. In more recent years, tisane has come to mean a tea prepared from unfermented leaves, instead of the fermented leaves of black tea. However you choose to define it, a tisane is, indeed, an herbal infusion enjoyed for its therapeutic effects.
Infusions are made from the more delicate parts of the plant, such as the leaves, flowers, buds, some berries and seeds, and other aromatic plant parts. Highly aromatic roots such as valerian, ginger, and goldenseal are often steeped rather than decocted.
Basic steps:
- Bring cold water to boil, then remove it from the heat.
- Put 4 to 6 tablespoons of dried herb (or 6 to 8 tablespoons of fresh herb) into a glass quart jar. About 1 heaping teaspoon of dried herb tea per cup of water.
- Pour boiling water over the herbs, filling the jar. Let steep for 10 to 20 minutes. (The length of steeping time and the amount of herb you use will affect the strength of the tea).
- Strain and drink.
Note: To make a more medicinal blend, use up to 1/2 ounces of dried herbs per cup of water, and allow the herbs to steep for 20 minutes to several hours. Strain the herbs from the liquid before serving.
Avoid oversteeping herbs, as some flavors can intensify and become rather medicinal instead of pleasant. Don't expect all herbal teas to be identical in color to the traditional black tea. Most herbal teas tend to have more pale hue.
