When it comes to extracting flavor from our favorite plants, we usually think about steeping the plant in water for a few minutes, draining the mixture, and that's it. Plants can be infused not only in water but also in other solvents such as oil and alcohol. However, here, we will focus on techniques that will allow you to brew your herbal blend. There are actually different methods that can be used, some more adapted to certain plant materials than others. Let's delve into the details below:

Primarily, there are three techniques: infusion, maceration, and decoction.

• Infusion involves steeping the plants in warm water for a short period, typically ranging from 4 to 10 minutes.
• Maceration involves steeping the plant material in water at room temperature or slightly warm for a longer period, usually for hours.
• Decoction consists of steeping the plant material in a pan full of water, heating the water until it boils. Once boiling, you can lower the heat to medium for 10 to 15 minutes. This technique is usually used for harder plant materials such as bark and roots.

 

What is the best temperature to extract flavors and properties from your plants?

The temperature will vary depending on what you are brewing.

• Lower temperatures from 60°C to 80°C are suitable for flowers and more fragile plants, such as aromatic plants.
• Medium temperatures from 80°C to 90°C are suitable for tougher plants, roots, seeds, and spices.
• Higher temperatures above 90°C are used in the case of decoction and for the same types of plant materials as above, as it accelerates the extraction process.

This works best when you are extracting from one type of plant, but most of the time, we infuse herbal blends that can be made of flowers, roots, and barks in the same blend. In that case, the medium temperature will be best to fully extract the flavors of the blend.

In the case of tea, it is important to respect the temperature and infusion time as it contains theine, which can cause bitterness and astringency if extracted for too long. Before going further, if you would like to know the difference between infusion and tea, head to this other article.

• Green tea is delicate and is best extracted at around 71°C to 82°C. We advise 2 to 3 minutes infusion*.
• White tea, also delicate, is best extracted from 71°C to 85°C. Infusion time is about 3 to 5 minutes.
• Oolong tea varies in oxidation level; lower temperatures are used for lighter oolong tea, and slightly higher temperatures for darker ones, ranging from 82°C to 93°C. Infusion time is about 3 to 5 minutes.
• Black tea, being more robust, can withstand higher water temperatures, from 93°C to 100°C.  Infusion time is about 4 to 5 minutes.

* I personally have noticed that even if overbrewed Gun Powder green tea has less bitterness than Sencha green tea. This is due to the different processing methods theses teas undergo. The rolling process of Gun powder tea helps to preserve the tea's freshness and flavor while minimizing bitterness whereas the steaming process of Sencha green tea helps to retain the tea's vibrant green color and fresh flavor but it can also intensify bitterness if overbrewed.

Recipes

Two ways to use the decoction and maceration techniques:

Decoction

This is my favorite winter mix, I call it my "witchy potion." Ingredients may vary depending on what I have available at home, but the base mainly stays the same. Also, the quantities aren't exact here, as it is a recipe I improvise, adjusting ingredients depending on the ailment I have.

Quantity	Ingredients
1 liter	Water
2,5cm	Fresh ginger
5-10	Crushed peppercorn
3	Cloves
5-8 sprigs	Thyme
2-3 sprigs	Rosemary
5-8 leaves	Sage
2 leaves	Bay leaf
Up to your taste	Honey, sugar

 

Preparation

• In a pan, pour the water and add the sliced ginger, crushed peppercorn, cloves, and bay leaf.
• After a couple of minutes, add the rest of the ingredients.
• Once boiling, lower to medium heat for up to 10-15 minutes.
• Strain and drink warm.

This way of brewing give a much stronger taste as a result, this is a technique I use when I feel down in the winter, to give a boost to my body.

Maceration

One of my favorite way to prepare spiced tea is to infuse the blend overnight in the fridge. That way, we really get to experience all the flavours present in the blend.

Quantity	Ingredients
1 liter	Milk (oats, rice, coconut, cow) - Note that rice milk is better if you want to intensify the flavour, as oat milk has a stronger taste.
15g	Exotic Feeling chai masala blend
Up to your taste	Sugar (optional) - Liquid sugar can be best if you decide to drink it cold.
1	Cinnamon stick (or cinnamon powder)

 

Preparation

• In a bottle, mix the Exotic Feeling blend and the milk.
• Let it sit overnight in the fridge.
• The next morning, strain it.

Enjoy it with some ice cubes or heat it in a pan. For people who are in a rush in the morning, it is quick and easy.

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For the one that are more visual, here is a recap of what was said in the article

3 different techniques

Type of brew	How?	Steeping time
Infusion	steeping in warm liquid	Few minutes
Maceration	steeping in cold / lukewarm liquid	Hours
Decoction	boiling	Up to 15 minutes

 

Plants & their best steeping time

Type of plants	Temperature	Steeping time
Aromatics & flowers (more fragile plants)	60°C to 80°C	4-5 minutes
Tougher plants, roots, seeds & spices	80°C to 90°C	5-10 minutes
Green Tea	71°C to 82°C	2-3 minutes
Oolong Tea	82°C to 93°C	3-5 minutes
White Tea	71°C to 85°C	3-5 minutes
Black Tea	93°C to 100°C	4-5 minutes

 

Theory and life are two different things, all the information here are merely a guide and a base for you to make your own experience and enjoy as much as possible brewing your plants at home.

 

With love,