There is more than one way to make a cup of herbs.
Different parts of a plant release their goodness differently, which means the way you prepare delicate leaves and flowers may look a little different from the way you prepare roots, bark or seeds.
You don't need to make it complicated.
Start with the plant. Learn what part you're working with. Then choose the preparation that makes the most sense.
A few simple things can make a noticeable difference in your cup.
Use fresh, quality herbs.
Dried herbs should still have recognizable color, aroma and flavor. Store them away from direct sunlight, heat and moisture.
Start with good water.
Fresh filtered water gives your herbs a clean foundation and allows their flavor to come through.
Measure, then adjust.
A good starting point for many loose herbs is approximately 1–2 teaspoons of dried herb per 8 ounces of water. Some herbs are lighter or denser than others, so consider this a starting point rather than a universal rule.
Cover your cup.
When preparing aromatic herbs such as peppermint or lemon balm, covering the vessel while they steep helps retain their aromatic volatile compounds.
And most importantly, get to know your herbs individually. Every plant doesn't need to be prepared exactly the same way.
Best for: Leaves, flowers and other tender plant parts
This is probably what you already think of when you think about making tea.
Place your herbs into a mug, teapot or infuser. Pour hot water over them, cover and allow them to steep before straining.
START HERE
1–2 teaspoons dried herb
8 ounces hot water
Steep approximately 5–15 minutes
Cover while steeping
Strain + enjoy
Delicate and aromatic herbs often need less time, while heartier leafy herbs may benefit from a longer steep.
Try it with:
Lemon Balm | Peppermint | Spearmint | Hibiscus
Best for: Nourishing leafy herbs
A long infusion uses more time to create a stronger preparation.
Add your herbs to a heat-safe jar or covered vessel. Pour hot water over the herbs, cover and allow them to steep for several hours before straining.
Depending on the plant and your purpose, long infusions are often allowed to steep for approximately 4–8 hours.
The result is usually stronger in both flavor and character than an everyday cup of tea.
Try it with:
Nettle | Red Raspberry Leaf
A long infusion isn't automatically "better" than a shorter infusion. It's simply a different preparation method.
03 | DECOCTION
Best for: Roots, bark, seeds and other tougher plant materials
Harder plant parts often need more than a simple steep.
For a decoction, herbs are placed in water and gently simmered rather than simply having hot water poured over them.
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Add the herb and water to a small pot.
Bring to a gentle boil.
Reduce the heat.
Cover and simmer approximately 10–20 minutes.
Strain + enjoy.
The exact preparation will depend on the herb you're using.
Try it with:
Ginger Root | Licorice Root
Both.
Herbal tea doesn't have to be served warm.
Prepare your herbs using the appropriate method and enjoy immediately after they've steeped and cooled to a comfortable temperature.
Prepare a slightly stronger hot infusion, strain and pour over ice once cooled.
Some herbs can also be steeped directly in cool water for several hours or overnight in the refrigerator.
Cold preparations can create a different flavor profile than hot water and are especially refreshing during warmer months.
Hibiscus makes a beautiful cold herbal tea because of its naturally tart flavor and vibrant color.
Once you begin combining herbs, think about what role each plant plays in the cup.
At Haus of Rhiza, we use a simple framework:
The foundation creates the body of your blend.
It usually makes up the largest portion and gives the other herbs somewhere to land.
Support herbs help shape the intention and character of the blend.
They may complement your foundation or bring another quality into the cup.
Flavor herbs finish the blend.
They can bring sweetness, brightness, cooling, warmth, spice, or aroma.
There isn't one perfect ratio for every herbal tea blend.
The goal is to begin tasting your herbs individually so you understand what happens when you bring them together.
Start simple.
Choose one foundation.
Add one support herb.
Finish with one flavor herb.
Taste and adjust. That's how you begin learning to blend.
One of the easiest mistakes to make when you're new to herbalism is assuming there is one set of brewing instructions for every plant.
There isn't.
A delicate flower and a dense root are different materials.
So before preparing an unfamiliar herb, learn:
What plant is this?
What part am I using?
How is this particular herb traditionally prepared?
Are there any important considerations for me?
You'll find preparation guidance inside individual profiles in the Haus of Rhiza Herbal Library.
Herbalism doesn't require you to learn every plant at once.
Make a cup. Taste the herb. Pay attention to its aroma.
Notice how it changes after five minutes, ten minutes, or a longer steep. Then meet another plant.
Over time, you're not simply learning how to make tea. You're learning the plants.
FROM THE ROOT
*Herbal information provided by Haus of Rhiza is for educational purposes only and is not intended to diagnose, treat, cure or prevent disease. Preparation methods vary by herb and intended use. Herbs may interact with medications or may not be appropriate during pregnancy, breastfeeding or for certain health conditions. Consult a qualified healthcare professional when appropriate.