How to Make Infused Herbal Teas

InfusedHerbalTeas

It’s Tea Time and Home Farmer is going pinky up with some classy new tips from the herb garden. Herbal teas of all flavors can be enjoyed in a variety of forms and temperatures. From an after-dessert delight to flavor-packed ice cubes and frozen pops, teas are a perfect solution to soothe your body and taste buds this summer.

General Ingredients:

  • quart jar with a tight-fitting lid
  • selected herbs
  • water that has reached the boiling point

Directions:

1.    Pick and mix some herbs found in your home garden that you believe would suit your 117-101 taste.

2.   After mixing up your favorite blend of herbs for your tea, keep in a glass jar in a dark place. Use at least one teaspoon of dried herbs per cup of water, more to taste.

  • The herb-to-water ratio varies depending on the quality of herbs used, whether they sy0-301 braindump are fresh or dried (use twice as much fresh herb in a recipe), and how strong you wish the finished tea to be.

3.   After brewing, an herbal tea should be stored in the refrigerator. You can leave the tea mixture in the refrigerator for up to three or four days before using.

4.   When ready to drink, take out of the fridge and enjoy cold or heat it up for a warm beverage.

Other Essential Tips:

1. Ratio : Two cups water to one ounce dried herb, (1 to 2 tablespoons), or 1 handful of the fresh herb. Depending on the herb you will generally use hot to boiling water. Pour hot water over herb in a closed container and leave to steep.

2. Brewing time : 10 to 20 minutes. Most herbal teas benefit from a longer steeping time to better extract the medicinal properties. You need not throw out the leftovers either, and may want to reuse them as a “starter” for another fresh batch. Brewing the herbs in a closed container like an enamel teapot prevents the volatile compounds such as essential oils from escaping.

3. Strain: Or not! You can let the herbs settle to the bottom and pour off the top, letting the herbs soak in the water. The second cup is often better than the first. With practice you will get a feeling for how strong you like your drink.

4. Refrigerating: Any unused portions may be stored in a clean glass jar with a lid. Herbal teas are often better the second day.

5. For “Sun Tea”: Put fresh or dried herbs in a glass jar filled with water and place in a hot, sunny windowsill for several hours. A Lunar Infusion is made by placing the herb in an open crystal glass or bowl. Cover the herb with fresh water and place directly in the moon light, a full moon being the best time. Do not cover. Allow to infuse overnight and drink first thing in the morning. These infusions will be subtle, and work best with fresh, aromatic herbs like chamomile, mints and balms.

Here are a few Home Farmer inspired tea infusions to please your guests and your palettes during Tea Time. Enjoy any of these fruit-herb blends hot or cold, rain or shine, and you’ll be radiating sweet sophistication with every sip.

LemonBasilTea

Lemon Basil

Ingredients (2 servings)

·       2 cups water

·       3 tablespoons thinly sliced fresh basil leaves

·       1 tablespoon grated lemon peel

·       2 teaspoons English breakfast or other black tea leaves

Directions

1. In a small saucepan, bring water to a boil.

2. Remove from the heat.

3. Add the basil, lemon peel and tea leaves.

4. Cover and steep for 4 minutes.

5. Strain, discarding lemon peel and tea leaves. Serve immediately.

BerryCilantroTea

Berry Cilantro

Ingredients:

·       1 tablespoon fresh cilantro

·       1 cup water

·       1 tea bag

·       1 tablespoon cranberry juice cocktail

Directions:

1. Place cilantro and tea in 2-cup glass measure and set aside.

2. Bring water to boil.

3. Pour over tea mixture.

4. Gently crush cilantro against sides of the glass measure, cover and steep 10 minutes.

5. Strain tea, add juice and serve.

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