Rituals of the Leaf: A Guide to Herbal Teas, Tisanes, Infusions & Decoctions
- Jillian Randel
- Dec 29, 2025
- 6 min read
Incorporating herbs into your daily rhythm is about whole-body wellness. A healthy lifestyle starts with nutrition and adding herbal teas, tisanes, infusions, and decoctions creates the synergy that takes your body from simply feeling "good" to feeling balanced and grounded.
Teas are the simplest way to add more plant matter into your daily routine. In colder climates, they keep our bodies warm and our energy flowing. In warmer climates, it is simple to create amazing teas and chill them for a refreshing drink—some herbs even prefer a cold extraction method!
Whether you are looking for a quick cup or a deep medicinal brew, here is everything you need to know about preparing herbs.
Tea vs. Tisane: What’s the Difference?
Technically, "tea" refers strictly to the tea plant (Camellia sinensis). This includes black teas, green teas, white teas, oolong teas, pu-erh, and yellow teas. Teas from the tea plant are caffeinated, and the amount of caffeine depends on climate conditions in the growing zone and processing techniques after harvesting.
Most folks refer to herbal teas (lemon balm, echinacea, tulsi, rose, or any other herb) as "tea," but they are technically tisanes. Tisanes, or herbal teas, can be made from the leaves, flowers, or roots of a plant. Tisanes can also refer to tree teas, where the bark, twigs, or buds can be utilized. Most herbal teas are not caffeinated and can be brewed just like a tea or as an infusion (we will get to infusions in the next section).
There is a bit of a difference in how to prepare each of these, mostly focusing on the amount of dry herb going into the water.
Tea (Camellia sinensis): Use 1 teaspoon of leaves per 1 cup of water.
Tisane (Herbal): Use 1 tablespoon of herbal leaves per 1 cup of water.
The temperature and length of brew time varies depending on whether you are making a tea or tisane, and for tisanes, the plant part (root, flower, leaf) plays a role too.
Generally, the lighter, aerial parts of a plant (leaves, flowers, and buds) should be brewed like a tea or infusion, whereas the hardier parts of a plant or tree (roots, bark, twigs, berries) should be brewed as a decoction. When I say they should be brewed like tea, I mean the aerial parts would be covered in hot water and steeped just like in a cup of tea. Below you will find a guide to brewing teas and tisanes.
Quick Reference Tea and Tisane Brewing Guide These are general guidelines. If you have a house full of kiddos or a high frequency lifestyle - just brew the tea and get on with your day. |
Tea Variety | Temp. | Time | Amount |
white | 160 - 185℉ | 1-3 mins | 1 teaspoon |
green | 140 - 185℉ | 1-3 mins | 1 teaspoon |
yellow | Max. 176℉ | 2 mins | 1 teaspoon |
black | 200 - 212℉ | 3-5 mins | 1 teaspoon |
oolong | 185 - 205℉ | 4-7 mins | 1 teaspoon |
pu-erh | 195 - 205℉ | 2-4 mins | 1 teaspoon |
herbal tisane | 200℉ | 5-7 mins | 1 Tablespoon |
The Art of the Infusions
Infusions are another way to brew herbal teas. As mentioned above, they are made using the "aerial" parts of herbs and plants. Think of these as the more delicate parts of the herb, such as the leaves and flowers.
Infusions are generally made in larger batches (say, four cups at a time) because they are meant to have more plant matter and be more medicinal. Folks often consume more of them to address a certain discomfort or illness. Because they require more effort, making a big batch cuts down on how often you have to prepare them and encourages you to drink more (and thus, consume more healing remedy).
How to Make an Infusion
Pour almost boiling water over your herb matter, cover it, and let it sit for a minimum of 25 minutes (or as long as overnight).
By steeping the herb rather than boiling it, you extract nutrients, enzymes, vitamins, and essential oils without destroying them. The longer you steep, the more vitamins and minerals you extract—though bitter herbs should be steeped for less time to keep them palatable.
Single Serving
1 Tbsp dry herb matter (or 1-2 Tbsp fresh)
8 oz water (almost boiling)
Method: Steep covered for a minimum of 20–45 minutes; strain.
Batch Serving (3-4 Cups)
4-6 Tbsp dry herb matter (or 6-8 Tbsp fresh)
32 oz water (almost boiling)
Method: Steep covered for a minimum of 20–45 minutes; strain.
Pro Tip: A 3-cup, wide-mouthed mason jar is perfect for this. Fill it with your herbs and water, cap it, and let it sit on the counter to infuse overnight while you sleep. This draws out the water-soluble constituents beautifully.
The Art of Decoctions
Decoctions are better suited for twigs, bark, berries, and roots. These parts are hardier and require longer heating times to break down the cell walls. They are great for making stronger brews that extract a lot of minerals ands create amazing healing tonics.
Decoction Recipe (Batch Serving)
Generally, you will simmer plant material for 25–45 minutes. Some herbalists prefer to soak the plant matter overnight before simmering to soften the material, while others simmer first and then let it infuse overnight.
Don't go through the effort of decocting for just one cup!
Makes a quart.
4-6 Tbsp dry herb matter (or 6-8 Tbsp fresh)
32 oz water (1 quart)
Method: Bring to a low simmer for 25–45 minutes. Let sit overnight if desired, then strain.
Pro Tip: Use a crockpot for larger, fuss-free batches. Make sure your crockpot can keep the water heated at a low enough temperature. You do not want your decoction boiling.
Combining Methods: Mixing Infusions and Decoctions
What if you have a blend of delicate leaves and hardy roots? You have two options.
1. The Soup Method Simmer (decoct) the roots and bark first. Turn off the heat and immediately add your aerial plant parts to the pot. Cover and let the entire blend infuse together.
2. The Mix & Match Decoct your roots, bark, and berries in one vessel. In a separate vessel, infuse your leaves and flowers. When both are finished, strain and combine the liquids.
Tips and Tricks for the Perfect Cup
Cover it up: Always cover aromatic herbs with a lid while brewing to keep the volatile oils from evaporating.
Crush it: Use a mortar and pestle to crush herbs and spices before brewing; this exposes more surface area and releases more oils.
Go Cold: Some herbs are better prepared with cold water. This includes mucilaginous herbs like marshmallow (to preserve the texture) or bitter herbs like sumac and motherwort (to avoid extracting too much bitterness). Cold infusions also prevent extracting tannins from herbs like raspberry leaf.
Know your roots: While most roots need decoction, some hardier herbs actually do better as an infusion. These include cinnamon bark, valerian root, and schisandra berry.
Tools of the trade: A French press or a thermos work great for infusions, while a crockpot is an excellent tool for long-simmered decoctions.
Taste and Intention: The longer you steep, the stronger the flavor. Think before you formulate! Ask yourself: Would black tea taste good if I boiled it for 20 minutes? (Hint: No!) Match your method to your intention.
Important: Microbes multiply quickly in water. Avoid keeping an herbal infusion for more than 48 hours. Keep it in the refrigerator during this time and heat it up as you drink. You can also freeze excess infusions for later use.
Disclaimer: These statements have not been evaluated by the Food and Drug Administration. These recipes, methods, and resulting products are not intended to diagnose, treat, cure, or prevent any disease and are for educational purposes only.. The Undercover Witch LLC recommends that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
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