3.24.2015

"Creating Teas" class handout



Teas, Internally

Tea
1-2 T dried plants : 1 C hot water
Steep 3-10 minutes

Infusion
1 oz dried plants : 1 L hot water
Steep 20 minutes (standard) to overnight (for nutritive food-like herbs, only)

Decoction
1 oz dried plants : 1 L water
Start on stovetop, bring to a boil, simmer on low together for 20+ minutes

Note: If the plants are fresh, then more plant material is needed.

Teas, Externally

Wash
Soak, with strong infusion/ decoction

Steam
Cover, with steaming infusion/ decoction

Compress
Cloth soaked with warm infusion/ decoction, replaced as needed

Poultice/ fomentation
Mashed up plants, direct application

Steeping Styles
- Steep’n’Strain
- Cold infusion
- Hot infusion
- Overnight infusion
- Solar/ lunar infusion

Formulation
The triangle: primary, secondary/ supportive, tertiary/ corrigent herbs

Nourishing Infusions
- Nettles (Urtica dioica)
- Red Clover (Trifolium pratense)
- Oatstraw (Avena sativa)
- Marshmallow (Althaea spp.; cold infusion only)
- Linden leaf (Tilia spp.)
- Violets (Viola spp.)
- Roses (Rosa spp.)
- Elm bark (Ulmus spp.; cold infusion only)
- Raspberry leaf (Rubus spp.)

Chai: basic recipe
Spices:
- Cinnamon 4
- Ginger 3
- Cardamon 2
- Nutmeg 1
- Black Pepper 1
- Cloves 0.5
Base:
- Black tea/ nourishing infusion
- Milk/ other fat

Articles from Other Resources

Wildcrafting

“Wildcrafting for the Practicing Herbalist,” by 7song

“Wildcrafting Checklist,” by Howie Brounstein

Herbal Actions and Energetics

“Herbal Actions and Energetics,” by jim mcdonald

Teas

“How to Develop your Tea-Tasting Palate,” by Mark Falkowitz (focusing on Taiwanese/ Chinese teas)

Infusions

“Nourishing Infusions,” by Susun Weed