Herbal Tea Preparation

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You have bulk herb, what to do next?

You have to determine:
Is it: flower, leaf, whole herb, root, bark, seed, twig?
There are many different ways to prepare herbal teas, I list some of them below.
For:  flower, leaf, whole herb (but herb has to be soft not woody) make           infusion.
For: root, seed, twig, bark, whole herb (if woody) simmering or cold infusion then simmering.

Take one heaping tablespoon of herb per 1 (one) liter of water (use spring or distilled water - do not use tap water), or 1(one) leveled teaspoon per glass of water, or 1 part of herb for 45 parts of water (by weight) - as needed.

Infusion/Steeping: Put herb into non metallic container pour on it boiling water, cover it with lid, leave it for 10-15 minutes. Strain. Keep it refrigerated. For the best effect make it fresh every time before drinking.

Simmering: Pour water on the herb. Heat on a low heat, let it boil for 20-35 minutes. Strain. Keep refrigerated.
Cold Infusion: The herb is left to soak in cold water for 8-12 hours (overnight) then the water is filtered and drunk.

Herbal tea usually is taken first thing in the morning and before meals. If the herbal tea tastes bitter and needs to be sweetened, one should always use pure unprocessed honey, not a regular table sugar, as a sweetener.

Herbs from Peru (not the same way for all of the herbs - for the best usage refer to individual herb description on Herbs from Peru page - if there is anything special about particular herb):
 3.50 grams (one tablespoon = ~ 1/14 portion of 50g package) of dried herbs, cover with 1 liter of boiling, non chlorine water (distilled preferred), let it boil on the low heat for 3-7 minutes with lid on. Pour everything into a thermos with lid on and leave it overnight. Strain in the morning and drink 1 glass 3 times per day between meals (one hour before or after meal).

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