Growing, blending, and brewing your own tea
My first experience with herbal tea was an attempt to situate herbs for an allegedly healthful tea an herbalist friend had order . It was about 20 year ago , and the herbs I want were not easy to find . I remember going to a small wellness food for thought workshop on a side street in Denver . There was an entire way filled with 100 of big jar , like something you ’d imagine might hold eye of newt and other ingredient for potions . The strange aromas were overwhelming , and the names were like a foreign language . As it turned out , the Camellia sinensis I concocted from this escapade was thoroughly loathsome . Despite my less - than - pleasurable initial experience , it was in that very shop , with all the magical and deep great deal and smells , that I fell in love with herbs and subsequently , herbal afternoon tea .
Infusions vs. Decoctions
There are fundamentally two path to prepare herbal tea . An infusion is the best technique for brewing tea when folio or flowers are used , as they easily exhaust their all-important fossil oil and valuable nutrients while steeping in live urine . You simply pour simmering water over loose herbs , get across the stack , and allow the herbs to absorb anywhere from 10 to 30 minutes . The afternoon tea becomes dark and impregnable the longer you soak up the herbs . The near balance are 1 teaspoon of dried or 2 teaspoons of tonic herbs to 1 cup of water(or 1 ounce of dry or unused herbs to 1 quartof piss ) .
Making a decoction is the best method for brewing teas from crushed Charles Edward Berry , seeds , roots , barque , and the woody stanch of herbs . In this case , the plant fabric must be simmered in boiling water for 20 to 60 minutesto release its valuable properties . The longer it simmers the unassailable it will be . If you ’re using a combination of leafage and beginning , simmer the beginning approximately 20 minute in a covered container , then remove the pot from the heat . Add the leaves , shift well , cover , and steep 10 to 20 minute more . Strain both extract and decoctions before serve .
fresh is best, but dried herbs work too
Using fresh herbs for Camellia sinensis is always preferable because they have a higher nutrient value , spirit , and color . However , fresh herbs do n’t last long once picked and are seasonal in many areas , so the skilful of all globe is to produce your own herbs and dry them for yr - round pleasure .
Whether harvest for Camellia sinensis or almost any other purpose , you should reap herbaceous plant on a dry , sunny dawning , after the dew has evaporate , but before the Lord’s Day ishot enough to dry out the volatile oil colour from theplants . Do n’t pick herb when they are wet if you ’re plan to dry out them , since they may become moldy . habituate scissors to reap stems from the plant to get a clean break rather than peck with your fingers , which could overstretch up the roots . For aromatic leafy herbaceous plant , such as plenty , thebest time to harvest is just before the plantflowers , as this is when the dandy amountof natural oil is concentrated in the parting . Flowers should be harvested when they are most lovely and fragrant , which is usually when they have just opened . seeded player should be collected when they are scarcely mature . Be sure to keep each herbaceous plant freestanding and well identified because they often look very standardized once they are teetotal .
Drying is the near method of conserve most herbaceous plant and is the best for herbaceous plant to be used in teatime . The most important thing about drying herbs is to work on them as quickly as possible after picking . Once foregather , judder them mildly to remove dust and louse . For a immediate drying method , spread the herbs on a mesh wrack and place them in a warm oven ( 100˚ to 125˚F ) . Using a higher heat will destroy the fickle oils . get out the oven door assailable and put up by to monitor the herbs . Some leafage dry very promptly . To air - dry herbs , place them on screens in a well - ventilated , fond surface area , out of verbatim light and out of dirt ball or rodent range . You may also hang the herbs in lot , but take fear not to make the bunches too large , or the leave could mold .
new herbs make substantial , more flavorful teas . Here the writer hold some of her favorites : violet , mint , tailwort , lemon vervain , and lemon geranium , collected from her garden .
Large - riff herbs like mint and sage dry well when break up from their stem . cling small - flick herbs like thyme in bunches . Once they ’re dry , leach the leaves from the stems by running your fingers down the radical from top to bottom . The herbs are dry if the leaves are crispy and break cleanly . If they bend or are still pliant , they need more drying prison term .
memory herbs immediately after dry out in airtight trash or metal container . localize them in a nerveless , blue fix , and do n’t block to date and label the container . Properly stored , dried herbaceous plant may last one totwo years , but are good used within a class .
Freezing works well to preserve some herbs . Lemon balm , lemon vervain , mint , and rosemary can be immobilise . Wash the herb well , pat them juiceless with towel , and stop dead them either whole or chopped . shaping bags knead well , as they take up little space when heap flavorless .
Some favorite herbs for tea
Do n’t cognize where to start ? Here are some herbs that are easy to grow and will provide you with a proficient selection of nip for arrive at tea .
Borage : With its fantastic frizzly , cucumber flavor , Borago officinalis ( Borago officinalis ) is a “ feel good ” herbaceous plant . Either leave-taking or efflorescence , harvested just as the plant begins to flower , may be used . Borage is often said to add a “ cool ” taste to beverages . It does not dry or freeze well .
Use the leaves or flowers of borage to add a “ coolheaded ” taste to herbal tea leaf . Borage has a sporty , crisp cucumber flavor .
Chamomile : Both romish Chamaemelum nobilis ( Anthemis nobilis ) and German chamomile ( Matricaria recutita ) produce a delicious , applelike odor when trod upon in the garden and the same refreshing odour and discernment in tea . With moderate sedative and calming outcome , chamomile has been hollo the “ Doctor of the Church for industrial plant , ” as it seems to promote level-headed growth of all nearby plants . The blossom are used to make tea , but the pollen might do a reaction for those hypersensitised to ragweed .
record hop : Hops ( Humulus lupulus ) have been used since the 14th century , chieflyto brew beer , but as a tea herb hops may beused to loosen up , tranquilize the creative thinker , and encourage sleep . This vigorous repeated vine will necessitate to be trained on a sturdy trellisor fencing . Beware , the perceptiveness of hops alone ispungent and bitter . Hops are well coalesce with something more palatable like Mentha piperita . Use the flowers and leaves for Camellia sinensis , but be thrifty because the heyday ’ pollen may cause contact dermatitis .
Lemon balm : The botanic name for lemon balm , Melissa officinalis , is derived from the Greek and refers to the honeybee , the dirt ball that favor this plant . It is a member of the mint family , and is called the “ philosopher’s stone of life ” because it is thought to restore spring chicken . Lemon balm is used to calm and to relieve headache . Fresh or dry , the leaves offer a wonderful lemony perceptiveness . Lemon balm is not nearly as encroaching as other members of the mint family and is one of the most temperature reduction and refreshing of the tea herb .
Lemon vervain : One of my favorite tea herbs , lemon vervain ( Lippia citriodora , syn . Aloysia triphylla ) , is a sensitive perennial native to South America . Historically , water infuse with stinker vervain was used in finger bowls at feast . The leaves have a delightfully sweet lemon gustatory perception and odor and are purported to have calming and digestive properties .
Mint : Distinctive , novel aromas and tastes characterise the entireMenthagenus . Mint is esteem in all parts of the world for tea leaf , cooking , and healing . Apple mint ( M. suaveolens ) , spearmint(M. spicata ) and peppermint ( M. piperita ) are all considered soothe to the digestive organisation . Many mints can develop sharply and overrun the garden , so they are best confined to container . Never seethe mint leaves , as it put down the fickle rock oil .
Rose hips and petals : There are more than 10,000 smorgasbord of roses ( Rosaspp . ) , the flower of love . A loving cup of rose pelvic arch gathered from old garden roses is enounce to hold as much vitamin cytosine as 150 oranges . The hips , which should be bruised before infusing , are fruity , redolent , sour , and pleasant tasting . Rose petals are delicate , alien , fragrant , and make a tea that is like sip a cupful of flowers . Be certain to use only constitutional petals and hips , as rosiness are often heavily spray .
quondam garden roses produce fruits called rose hip that can be used to give tea a fruity , somewhat off taste . offend the hip before infusing them in hot water .
Rosemary : Legend has it that rosemaryflowers were whitened until the Virgin Mary hung her depressed cloak over a rosemary(Rosmarinus officinalis ) bush . From that timeon they were blue . A symbol of friendly relationship and remembrance , this evergreen bush is arrogate to be a safe natural antioxidant , induce circulation and brain function . It contains salicin , a born glycoside from which aspirin is made . Both the leaves and the flowers are used for tea leaf , producing a piney , aromatic flavor .
salvia : Sage ( Salvia officinalis ) , another extremity of the mint family , comes from the Latin wordsalare , meaning “ to cure . ” Sage is think to slow senescence and enhance memory . An ancient Romance proverb inquire , “ How can a man break down when sagesgrow in his garden ? ” Leaves and blossom areused to grow an aromatic , calm tea with a faintly bitter , camphorlike nip .
salvia leaves and heyday give an aromatic fragrance but faintly vitriolic preference to tea .
Violet : Traditionally worn by Greeks to keep anger at bay , violets ( Viola odorata ) have also been worn as a garland to prevent headache and dizziness . Perhaps this is because violets carry methyl radical salicylate , an aspirinlike chemical compound . The prime and leaves used for tea leaf contain an abundance of vitamin A and ampere-second , and savour something like wintergreen .
Recipes
These are two of my favorite all - purpose teatime blends;both are revitalizing , calming , and delicious . Allow 1 tsp . dried or 2 tsp . freshherbs per cup of water when making these teas .
This blending is perfect for any time you needan “ attitude adjustment . ” Infuse the herbsfor 15 minutes , strain , and drink hot .
3 parts skullcap leaves ( or substitute lemon balm leave )
2 partsPassiflora(passionflower ) leaves
1 part Chamaemelum nobilis blossom and leaves
1 part spearmint leaves
Pinch of stevia
Contains an unimportant amount of nutrients
Cover herbs with water and congeal in the sunfor several hours . Strain , dulcify with beloved or maple sirup , and serve iced . you could also add adequate contribution fresh apple and pineapple juice to this teatime after it ’s brewed .
3 parts hibiscus efflorescence
2 parts rose hips
1 part lemon verbena leaves
1 part orangish slices
1⁄10part cinnamon chips
Before you startle combine herbs , it ’s a good idea to see how each herb try and smell by itself , then experiment with combinations and ratios . To add a sweet relish , try anise , licorice , stevia , and sweet Cicely . Mint - flavored herb let in catnip , peppermint , spearmint , reddish blue , and ground-berry . For risque spirit , add allspice , cardamom , cinnamon , coriander , and ginger . Besides licorice itself , other herb with a licorice flavor are anise and fennel . For citrus flavor , tot up lemon balm , stinker grass , lemon or orange peel , or lemon vervain . Rose hips and hibiscus tot up a tart quality , and flowers such as elder , hawthorn , jasmine , lavender , linden , red clover , and roses add a flowery dimension , fragrance , and taste . you’re able to blend a few herbs on the spot or , if you discover a combining you enjoy , make up a whole jar.—K.B.
Kathleen Brown is the author ofHerbal Teas : 101 Nourishing Blends for Daily Health and Vitality(Storey Books).She gardens in Hawthorne , California .
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