Tea InfusionsTeas are simply herbal infusions in water, using the leaves or flowers of a plant. The hot water will deplete some of the qualities of the plant that are not removed in the oil methods discussed. However, you can lessen this depletion by lowering the temperature. You can pour nearly boiling, distilled water over herbs and allow to steep for 3 - 5 minutes, as you do with the traditional cup of tea that you drink.
Or you can simmer the herbs at a low temperature directly on the stove for 20 minutes or until the herbs are thoroughly saturated or the water is tinted. The water will be at a higher temperature than the oil infusion method. After the herbs have steeped, you can strain the tea through several layers of cheesecloth. The tea can be used immediately or refrigerated for up to 3 days. Replace any water in your recipes with your tea infusions.
The nice thing about tea infusions is that they bring out more of the color of the herbs leading to naturally tinted soaps. Also, it’s easier to use small amounts of herbs, if desired. 1 tablespoon of herbs per cup of distilled water will do the trick, but by all means, add more if you seek a stronger tea. If you are not using the tea in soap or within 3 days of refrigeration, you will need to add a preservative.
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