Have you ever wondered about experimenting with different dried herbs to make the perfect cup of tea? If so, you’ll be glad to know that it is extremely simple to infuse tea in a few steps. I’ve made Lavender and Marshmallow Root Tea (yes, the “real” marshmallow plant!) but you can use any dried herbs that appeal to your senses.
Tea has many satisfying powers and, in my opinion, has a much more pleasing feel than a mug of heavily brewed black coffee. Tea is a subtle addition to a happy morning, a wake-up during a drowsy afternoon, and a great way to wind down after dinner. Doesn’t everyone need these things each day of the week? I am speaking to men here, as well.
Most haven’t thought of a cup of tea as a personal experience, but if you infuse your own tea, it is just that. It’s quite easy, and it becomes second nature after the first time you try, not to mention an oh-so-much-cheaper process than buying tea bags at the store.
What You Need: A Small Infuser
To infuse tea, it’s best to pick up an infuser (though you can always use a sieve to remove the herbs). An infuser is usually small, metal, and ball-shape with tiny holes covering its entire surface. A chain dangles on one end for easy removal from piping, hot water. You place herbs and tea leaves inside the infuser and clasp it together.
I bought a fun infuser (yes, I spent the extra dollar to make sure I was brewing in quite quaint style). It is a teapot looking figure that opens and closes when you push up and down on the top. A pattern of star-shape holes for straining purposes covers the sides of the infuser and its bottom. You do not need to purchase a fancy infuser, let alone a metal one. In China and Japan, they use a basket type infuser that gives the tea a unique taste!
How to Infuse Tea
The beginning step for infusing tea is experimenting to find herbs you love. Don’t think about what will taste perfect together; trying different combinations is all part of the fun.