Preparation Techniques
An infusion is a very simple chemical process used with botanicals that are volatile and dissolve readily, or release their active ingredients easily, in water, oil or alcohol. The botanicals are typically dried herbs, flowers or berries. The liquid is typically boiled (or brought to another appropriate temperature) and then poured over the herb, which is then allowed to steep in the liquid for a period of time. The liquid may then be strained or the herbs otherwise removed from the liquid. Unless the infusion is to be consumed immediately, it may then be bottled and refrigerated for future use.
The amount of time the herbs are left in the liquid depends on the purpose for which the infusion is being prepared. Usually steeping for not more than 15 to 30 minutes, or until the mix cools, will create a beverage with optimal flavor. Steeping for a longer time typically results in a somewhat bitter-tasting infusion. Four (4) hours, however, is a more appropriate length of time for achieving herbal potency if health benefits are the priority. Quantities of the herb and liquid used will vary according to the herb or how strong the infusion is required to be. A common proportion used is 28 g (one ounce) of herb to 0.5 L (one pint) of liquid.
There have been several accessories and techniques for removing the steeped or left over products that were used to infuse liquids such as water, oil, or alcohol. The use of a metal steeper, which looks like a metal clamp. Tea infusers work as strainers and assist in removal of used herbs,leaves, etc., from over steeping or leaving residues. French presses are commonly used to infuse water with various teas and coffee. There are product lines such as Zing anything that are easy on the go beverage and oil infusers. Lastly, and most commonly used, the tea bag. Tea bags today are made with filter paper and filled with various tea flavors.
Read more about this topic: Infusion
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