What is a tisane?

Got an email from Sheryl who wanted to know what a tisane or an infusion was.
Great question and unless you were an herbalist, this terms probably wouldn't cross your path.

Believe it or not, everytime you put herbs into a cup of hot water not only have you made an herbal tea, but you have made a tisane. Just that easy.
A tisane is a french word for a beverage made by steeping dried or fresh plant parts in water that has come to a boil.

A decoction, used mainly for medicinal purposes, are made by boiling the plant parts in water until the liquid is reduced. The water is then strained into a container or teapot.

We could go on from there, but we would be entering my herbal healer arena and out of teas!

An infusion of a single herb is called a 'simple'. Simpling is the best way in my opinion to enjoy and appreciate the benefits of that herb.
You can mix an herb with a tea and have a delicious combination or herbal blend. I like spearmint with black tea. There is also Chamomile with Green tea. The chamomile is a gentle, delicate flavor and blends beautifully and does not overpower the green tea.

You want to know the best way to brew herbs?
Glad you asked. It is really easy if you follow a few guidelines.

1. Use fresh cold water. As with black, green, or Oolong tea, the purer the better tasting the water the more satisfying the tea. I use bottled water.
2. Use full-leafed herbs when possible. The more intact the leaves or the flowers are the better the essence of that plant will be. When herbs are powdered or pulverized, (look inside of any herbal tea bag) their essential oils which are responsible for their fragrance and their taste to evaporate quickly. If you use an infuser you will get more joy from your herbal tea than any tea bag convenience can give you.
3. Use the proper equipment. Herbs need space and good water circulation to unfold and move to steep. For infusing, use a plastic, bamboo or wire mesh strainer that can be dipped into a single cup or get a pot with a built in infuser.
DON'T USE THE LITTLE STAINLESS STEEL BALLS, or the enclosed mesh balls. There is absolutely NO room in those things for herbs to unfold in.
If you must use those things do what I do, use them for sprinkling powdered sugar or cinnamon, they are great for that, not good for tea.

Your cup and teapot should be glass or ceramic as metal could give a definite metallic taste to the tea and it may even give undesirable minerals to the herbs.

OK we all on the same page now? Lets make us an infusion.
1. Boil water: Fill a kettle with water and bring it to a boil. Use a little of the boiling water to proof your pot.
2. Infuse the herbs: Cover herbs with just boiled water and allow to steep...how long? Herbs take longer to steep than black tea does, depending on the herb, the part used, you will have to experiment here.
3. Drink: If you like, add lemon or honey to taste. I find that honey brings with it even more herbage flavor.

That is about it.
I hope you enjoyed our foray into tisanes, infusions, decoctions, macerations, er, that is a different post.

Brightest Tea Blessing, y'all!