1 Cup Hot water
1 Tablespoon Soursop leaves
Break the whole Soursop Leaves int small pieces to help release the nutrients from the cells.
Add to 1 cup of hot water recently boiled. Cover the cup with a lid, and brew for 15 minutes.
Strain the tea into anoter cup and enjoy.
HOT INFUSIONS (DRIED HERBS)
Hot infusions are the best method for teas made for leaves and flowers. Hot infusions draw out the nutrients and oils from the plant material.
Place 1-3 Tablespoons of dried herb in a strainer, French Press, or tea filter. Boil 8 ounces (1 cup) of water, stopping just before a rapid boil. Pour the water over the herbs and cover them to keep the aromatics from escaping. Hot water will swell the plant tissues and burst the cells of the herb. The typical brewing time is 1 to 3 minutes; however, herbal teas may be steeped for up to 15 minutes to 1 hour.
HOT INFUSIONS (FRESH HERBS)
Herbs such as dandelion, catnip, lemon balm, thyme, mint, basil, oregano, and rosemary, are good candidates for the fresh herbs’ infusion method. Brew fresh ingredients for 10 to 15 minutes. However, you control the intensity of the taste by the length of time brewed.
Plants parts that are hard and require simmering rather than brewing are called decoction. Simmering is perfect for roots, dried berries, and hard seeds. Place 3 Tablespoons of dried herb into a small saucepan. Cover the herbs with a quart of cold water. Slowly heat the water to a simmer and cover the pan. Allow simmering for 10 to 1 hour. Strain the tea and store the tea in a large glass jar. It may be kept for up to 48 hours.
Make sure to use clean sterilized utensils in the preparation to avoid bacteria growth. Refrigerate as quickly as possible to avoid bacteria growth.
Use 1 ounce of herbs, cover with 1 quart of cold water. Cover and brew overnight at room temperature or in the refrigerator. However, the refrigerator will slow down the brewing process and may inhibit the release of aromatic oils.
Measure herbs as directed and place them in a glass jar or pitcher in the sun, on a windowsill, or in direct sunlight. The sun will heat the water and steep the tea. The tea will be ready in a few hours. Perfect for vacations and outdoor activities. Use the same care as the cold-water infusion to avoid bacteria growth.
1. Measure the water by ounces for the appropriate proportion of herbs for your infusion. For dried herbs, use one tablespoon; for fresh herbs, use about two tablespoons. Or you may adjust to your taste preferences.
2. Use a container that is heatproof with a tight-fitting lid for steeping.
3. A fine kitchen strainer is effective for separating the herb from the liquid.
4. Steeping your tea for much longer than you usually do maximizes its nutritional value.
5. Enjoy your tea hot, room temperature, or cold.
6. Teas made from flowers and leaves may be steeped for up to 4 hours with lids on.
7. Teas made from barks, roots, and seeds may be steep for up to 8 hours. (Steeped, not simmered!)
8. If the tea is too bitter after storage, add a sweetener like honey, agave syrup, or stevia extract.
9. Mix your tea with water for a refreshing chilled drink.
10. Save the “used” herbs for another batch of tea, or add to a bath or facial scrub. Composting and mulching use excellent, also.
Most foods are generally safe, but as with all herbs and new foods you try, we recommend that you consult with a qualified health care practitioner before introducing new foods in your diet or using any herbal products, especially if you are pregnant, nursing or on any medication. The recipes and all content shared on Qinnamon Botanicals LLC and Qinnamon.com are for informational purposes only and do not act in the place of any medical advice.