Everything that can be brewed and is not tea or a coffee bean is known as an infusion (although technically coffee is an infusion, too). Remember, if it does not come from the tea tree, it is technically not tea. There are also herbal teas, but that label is only correct if the mixture is a blend of herbs and tea. For example, it is a common misconception that chamomile is a type of tea, when it is really a flower.
Most infusions (also known as tisanes) can be made with the ingredients listed below, either alone or in combination. The combination can contain a type of tea. Chai latte is a perfect example of a combination of tea, typically Assam, and a tisane, using ginger, cardamom, clove, cinnamon, and sometimes peppercorns. Chai latte is steeped into a combination of equal parts water and milk.
- Spices: Cinnamon, nutmeg, allspice, clove, ginger, and cardamom can all be used. Chai latte, which is spice based, is considered an infusion.
- Vanilla pods/beans
- Dehydrated flowers: Examples include jasmine, chrysanthemum, rose petals, chamomile, lavender, geranium, hibiscus, violet, and lilac.
- Dehydrated citrus peel: Examples include orange, grapefruit, lime, lemon, and kaffir lime.
- Dehydrated fruit: Examples include pineapple, apple, cranberry, berries, coconut, peach, apricot, cherry, mango, and pomegranate.
- Herbs: Examples include mint, basil, lemon verbena, rosemary, thyme, sage, yerba maté, lemon myrtle, peppermint, and spearmint.
- Leaves: Examples include eucalyptus, rooibos, bay leaf, and kaffir lime leaf.
- Other: cocoa nibs, toasted barley
A general ratio for brewing tisanes is one tablespoon of tisane ingredient per cup of water. The problem with this is that the size of the tisane components can vary wildly. If using cinnamon sticks rosemary stems, for example, they can’t be measured in a spoon measure. Having said that, a better way to measure the amount needed to make a tisane is to weigh out 10 or 11 g/.35 to .39 oz of tisane ingredient per 250 g/8.82 oz of water, or roughly a cup. For this level of precision, you will want to use a microscale, which you can find online or at some specialty culinary shops.
BREWING INSTRUCTIONS
Make sure the cup used is warm.
- Measure out the tisane. Tisane can be brewed in the same ways as tea. Portion it into a paper tea bag or a metallic infuser. Use a French press pot if possible, since there will be no need for paper and it will keep all the infusion ingredients in one place.
- Bring the water up to just under a boil. Pour the water into the cup or French press pot. Let the tisane steep for 5 to 7 minutes. It differs from tea in that the infusion ingredient does not need to be removed from the water. Tea becomes bitter if it is over-steeped. Tisane does not, but it needs at least 5 to 7 minutes to fully infuse.
EXAMPLES OF TISANES
You could make your own tisanes if you are so inclined, but there are some very high-quality products available, as well.
- Blood orange and pear: Serve chilled or hot.
- Chamomile and lavender: Serve chilled or hot.
- Chrysanthemum and vanilla pod: Serve hot.
- Kaffir lime leaf and vanilla pod: Serve chilled.
- Jasmine dragon phoenix pearls with rooibos: Can be served hot or chilled.
- Rosebud and ginger: Serve chilled.
- Lemon verbena and peach: Serve chilled.
- Rose of suzhou: Serve hot.
- Rosemary, mint, raspberry, and honeycomb: Serve chilled.
- Blueberry and lemon: Serve chilled.
Thanks. You learn something new everyday!!