When is a tea not a tea? When it is an herbal infusion, or tisane! Technically, only a beverage that is made from the leaves and buds of Camellia sinensis (green tea), can be called tea. Herbal tisanes are made from all parts of a variety of plants, from leaves and flowers to roots and bark. Much like green tea, the plant parts are dried soon after harvesting to avoid fermentation.

When making tisanes, follow much of the same basic rules as when making tea: use clean utensils, start with cold, pleasant -tasting water, use the correct amount of tea and brewing method, brew for the correct length of time, and serve the tisane fresh. As a rule when making tisanes with leaves, use 2 rounded teaspoons of fresh leaves or 2 teaspoons of dried leaves for every cup of water. Steep the tea for 5 to 10 minutes. If using plant parts such as roots, stems and bark, you'll be making a decoction. In a decoction, simmer the plant pars up to 30 minutes to extract their flavours and healthful benefits. When making a tea from spices (i.e. Chai), decoction is the mot common method used to release their exotic, intense flavours.

Simple Tisanses
Use any of the following herbs by themselves to brew a delicious, refreshing cuppa:

Chamomile: Sweet with the scent of apple, chamomile make an infusion that relieves nausea, anxiety and promotes sleep. Use 1 tbsp. of fresh flowers or 2 tsp. dried in one cup of water. Steep 3 to 4 minutes.
Lavender: Its aromatic flowers have won their way into the baths, perfumes and potions for centuries. As an herbal tisane, it has a slightly sweet and highly aromatic flavour perfect for relieving fatigue, depression and tension headaches. Use 1 tbsp. of fresh flowers or 2 tsp. dried in one cup of water. Steep 3 to 5 minutes.
Lemon Balm: This lemony and invigorating infusion helps soothes the nerves and ease the stuffiness of colds and flu. Use 1/4 cup fresh leaves or 2 tsp. dried in one cup of water. Steep for 5 to 10 minutes.
Mint: Flavours range from mint to spearmint to apple, pineapple and orange. Traditionally used for upset tummies, it can also help with headaches and tension. Use 1 tbsp. of fresh leaves or 2 tsp. dried in one cup of water. Steep 5 to 10 minutes or to taste.
Parsley: This tea tastes the way it smells. Don't overlook the great source of vitamin C, and the resulting fresh breath, limber joints and invigorated kidneys after drinking. Use 1 tbsp. of fresh leaves or 2 tsp. dried in one cup of water. Steep 5 to 10 minutes.
Thyme: This makes a pungent, although slightly bitter tea that improves with the addition of honey. Reputed to relieve headaches, sore throats and irritable bowels, use 1 tbsp. of fresh leaves or 2 tsp. dried in one cup of water. Steep 5 to 10 minutes.

Chamomile and Mint Tea
4 teaspoons dried chamomile
1 teaspoons dried mint
2 1/2 cups boiling water

Steep for 4 minutes or so. Serves four.

Rest and Refresh
1/3 cup dried chamomile
1 tablespoons dried spearmint
1/4 cup dried lemon balm

Use 1 rounded teaspoon per cup.

Afternoon Delight
1/2 cup dried chamomile
1/4 cup dried basil leaves
2 tablespoons dried peppermint leaves
2 tablespoons dried lemon peel
2 tablespoons dried orange peel

Use 1 rounded teaspoon per cup.

Sweet Dreams
2 parts passion flower
1 part chamomile
1 part lavender

Use 1 rounded teaspoon per cup. Use honey to sweeten, if desired.

Summer Refresher
2 parts peppermint
1 part lemon verbena

Use 1 rounded teaspoon per cup.

Asian Dinner Blend
2 teaspoons dried mullein
3 teaspoons dried lemongrass
4 sprigs fresh mint (can substitute dried)

Use 1 well-rounded teaspoon per cup.

Digestive Tea
1 teaspoon dried chamomile
1 tablespoon dried fennel
2 chopped fresh sage leaves or 1/2 teaspoon dried sage

Use 1 rounded teaspoon per cup.

Tea leaves can be brewed loose in the pot, using a tea ball or in a pot with a built-in strainer. Brew for 3 to 5 minutes for a delicate flavour, and longer to achieve a full , rich body. Brewing too long can cause bitterness.