1. luring water to a boil in the saucepan.
  2. Pound ginger slices gently with the broad side of a knife to break up the pulp.
  3. Place the ginger, rose hips, and aniseed in the boiling water, reduce the heat to medium, and simmer, uncovered, for 5 minutes
  4. Strain and pour the mixture into a warmed teacups.
  5. Sweeten with honey, if desired. Yield: 2 cups of root seed tea i3ig£iA/i\jg TH£ 6>gcr TEA_

Most commonly, tea is made by the process of "infusion," which involves pouring boiling water over herbs and allowing the brew to steep before drinking. The French term "tisane" is also used to describe this process. This method is the best for making tea from herb leaves and flowers. "Decoction" is the technical term for boiling plant materials in water to make tea. This is the preferred method for brewing tough plant parts, like barks, seeds, and roots, and coarse leaves, like bay leaves. Some herbal tea recipes combine both delicate and coarse materials. In this case, boil the tough parts first, strain, and pour the liquid over the remaining herbs in a teapot, ¡if

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