Herbal Teas, Infusions, Decoctions, and Tinctures

Most herbal remedies will tell you to make a tea or an infusion. Often these two terms are even used interchangeably; even though, they are not technically the same thing. You might also be directed to make a decoction or to even use a tincture. What exactly do this terms really mean? How are each made?

Teas and Infusions
As I just mentioned, teas and infusions are very similar, with the terms often being used to mean the same thing. Teas and infusions, however, are actually different. Teas are usually made just like you would any other type of tea by using a quantity of fresh or dried herbs in a cup of hot water. You allow them to steep just long enough to get the flavor and oils of the herb to add taste and color to the water -- usually just a few minutes.

Infusions, on the other hand, are a bit stronger than teas; because they are allowed to steep longer -- about 10-20 minutes. To make a standard infusion, use 1-2 teaspoons of a dried herb per cup of boiling water. (If using fresh herbs, just double the amount. Fresh herbs contain more water; therefore, it takes more to equal the amount of the dried herb.) Allow the infusion to steep for about 20 minutes. It will be lukewarm after steeping, but you can heat it again in the microwave or on the stove if you wish. (If you are making an infusion to help relieve the symptoms of a cold or flu, breathe in the steam while it is steeping to help clear your sinuses.) Infusions can taste quite good, such as chamomile or peppermint. Others, however, can taste downright nasty. (Just thinking of an infusion of olive leaf extract makes me cringe.) You can improve the taste by adding some lemon and/or honey to your infusion. You can also mix it with some fruit juice.

Decoctions
Decoctions are very much like infusions, except that decoctions are made from the roots and bark of herbs rather than from the leaves and flowers. As a result, it takes more effort to get the compounds out of the herbs. Instead of just steeping the herbs, therefore, it is necessary to place them in a pot of water, which is then brought to a boil. Reduce the heat and allow the herbs to simmer for about 10-20 minutes. Strain and drink just as you would a tea or infusion.

Tinctures
Tinctures are made with alcohol rather than with water. They can be made with pure grain alcohol, which is what is used by most commercial manufacturers, or with 100-proof vodka or brandy. To make a standard tincture, steep one ounce of the dried, powdered herb in five ounces of alcohol for six weeks. Place the tincture in a tightly-sealed container -- I use canning jars -- and store away from direct sunlight in a cool place. Shake the tincture every few days. If you notice the level of liquid getting lower, just top it off with some more of the alcohol. (You might also notice a change in color, but this is normal as the active compounds of the herb begin to be released into the alcohol.) After six weeks, strain the tincture and store in a cool, dark place. By the way, tinctures -- unlike teas, infusions, and decoctions, which have very short shelf lives and should really be used immediately -- can remain viable for several years. Note: If you do not want to use alcohol, you can substitute warm -- not boiled -- distilled white vinegar or apple cider vinegar. Prepare just as you would a standard alcohol tincture. Also, tinctures are more potent than teas, infusions, and decoctions; therefore, only small amounts are usually recommended. In addition, they should definitely be kept out of the reach of children.

As always, before using any type of herbal remedy, you should first consult your primary healthcare professional and/or a certified herbalist.

Reference:
Castleman, Michael. The New Healing Herbs. Emmaus, PA: Rodale Inc., 2009.