Herbal tea ingredients, by plant part
Leaf, flower, root, seed or fruit — each behaves differently in hot water. Understand the material and you'll instinctively know how to brew it.
Leaves
The workhorses of the herbal world — aromatic and quick to infuse. Steep at 95–100°C for 5–7 minutes.
Flowers & petals
Delicate and perfumed. Use cooler water (85–95°C) and shorter steeps so they stay sweet, not soapy.
Roots & bark
Dense and slow to give up flavour — simmer them (decoction) at 100°C for 8–12 minutes.
Seeds
Small but mighty; crush lightly first, then steep at 100°C for 7–10 minutes to release the sweet, aromatic oils.
Fruits & berries
Tangy and colourful. Brew at a full boil; the longer they steep, the more tart and vivid they become.
Ingredient FAQs
Because tender parts (leaves, flowers) release flavour fast, while tough parts (roots, bark, seeds) need more heat and time. Matching method to material is the key to a balanced cup.
An infusion steeps material in hot water (best for leaves and flowers). A decoction gently simmers it (best for roots, bark and hard seeds). See our botanical brewing guide.