Re: Meet BF&C

OK, cool. Thanks again.

Correct me if I'm wrong. I'm a new student at this. This is my understanding between an infusion and a decoction:

An infusion is the normal way we think of when we make a cup of loose tea or tea bag. We get the water hot, stick the tea bag or ball in there to steep for about three minutes, and drink the tea. We do this with medicinal herb tea if the herbs are grasses or leaves. A coffee maker uses this principle for a large amount of beverage.

A decoction, on the other hand, needs to be "cooked." You bring water to boil, throw in the herbs, and let them simmer for 15 minutes before drinking. The reason for this is that the decoction has denser material in it like roots, seeds, nut shells and the like which take longer to, as you say, draw the properties out.

Am I right in saying that the reason you need to make the teas in a steel (or glass) pot is so you don't get aluminum or non-stick coating leaching into the tea?

When I get a package of herbs, and I don't know whether to infuse or decoct, I look at the ingredients for words like "root," right? Or is it best to ask a friendly herbalist or the company I get the herbs from?

Thanks again, Bob.
-Donna