How to infuse?
The infusion method remains the same whether for flowers, fruits, leaves or seeds, only the infusion time may change. In general, the harder the herb infused, the longer the infusion time. The infusion time is always indicated in the herbal tea description.
Spring or filtered water is recommended. Products present in tap water can cancel out or deteriorate the active principles of the plants. Mineral waters, with their high magnesium content and substances such as fluoride and trace elements, can interfere with and alter the properties of the herbs in the infusion.
To prepare an infusion, proceed as follows:
Heat spring or filtered water until it begins to boil.
Pour some of the boiled water into a tall mug to bring it up to temperature. Discard the water and place the contents of an herbal tea bag in the cup. Then pour the hot water over it until it fills 80% of the cup.
Cover the cup and leave to infuse (the infusion time is given on each herb page).
Then you can drink.
For most herbal teas, only the first water contains the beneficial effects. You can, however, use the same herbs again if you like the taste. If an herbal tea deviates from this rule, this will be mentioned in the description section.
*A tall cup is called a mug (photo below):
