Guides
How to Prepare Herbal Tea
The European Medicines Agency (EMA) defines three ways to prepare herbal teas: infusion, decoction and maceration. The right method depends on the plant part used and can change both how the tea works and how safe it is.
Updated: October 15, 2026
1. Infusion: for leaves and flowers
Pour boiling water over the herb, cover and, unless stated otherwise, steep for usually 5–15 minutes. Stir from time to time, then strain.
Suited to leaves, flowers and other delicate parts. Chamomile and linden are prepared this way.
- Chamomile: 1.5–4 g of flowers, 150 ml of boiling water
- Linden: 1.5 g of flowers, 150 ml of boiling water
2. Decoction: for roots and barks
Put the herb in cold water, bring to the boil and, unless stated otherwise, simmer covered for usually 15–30 minutes.
Suited to roots, rhizomes and barks. It is generally not suitable for herbs with volatile constituents. Aromatic herbs such as mint can be added at the end of a decoction in a blend.
3. Maceration: soaking in cold water
Soak the herb in room-temperature water, usually for 30 minutes unless stated otherwise. With gentle warming (30–50 °C) the process is called digestion.
Marshmallow root is prepared this way. Some herbs need much longer: devil's claw root is steeped in boiling water for 8 hours.
Why boiling water?
According to the EMA, boiling water matters because it lowers the microbial load of the herb. Use boiled drinking water for infusions and decoctions.
How long can prepared tea be kept?
Drink an infusion or decoction shortly after making it. If not, keep it covered in the fridge for at most 24 hours.
Use a macerate immediately; discard what is left.
How much herb?
Each herb has its own dose, which may vary with age. Every herb card on Herbadex lists the tea dose and daily frequency from the EMA monograph. Spoon measures are approximate; weigh when you can.
Frequently asked questions
How long should herbal tea steep?
Unless stated otherwise, infusion usually takes 5–15 minutes. The time on the herb card takes priority.
How is root tea prepared?
Roots and barks are usually started in cold water and simmered for 15–30 minutes. Some, like marshmallow root, are soaked in cold water instead.
Can I drink herbal tea the next day?
An infusion or decoction can be kept covered in the fridge for up to 24 hours. Use a cold-water macerate immediately.
Sources
- European Union herbal monograph on Matricaria recutita L., flosEMA HMPC · 2015
- Community herbal monograph on Tilia cordata Miller, Tilia platyphyllos Scop., Tilia x vulgaris Heyne or their mixtures, flosEMA HMPC · 2012
- European Union herbal monograph on Althaea officinalis L., radixEMA HMPC · 2015
- European Union herbal monograph on Harpagophytum procumbens DC. and/or Harpagophytum zeyheri Decne., radix – Revision 1EMA HMPC · 2016
- Patient leaflet template concerning advice on the preparation of herbal teas as (traditional) herbal medicinal products by end-usersEMA HMPC · 2016
Related herbs
Marshmallow Root
T Traditional useAlthaea officinalis
Marshmallow root is soaked in cold water and used to soothe throat irritation with dry cough and mild stomach discomfort.
Linden
T Traditional useTilia cordata, Tilia platyphyllos
Linden (lime) flower tea is traditionally used to relieve symptoms of the common cold and mild symptoms of stress in adults and older children.
Mint
T Traditional useMentha × piperita
Peppermint leaf tea is traditionally used for indigestion and wind; it can make heartburn worse in people with acid reflux.
Chamomile
T Traditional useMatricaria recutita
A gentle herbal tea traditionally used for bloating and mild stomach cramps, common cold symptoms and mouth or throat irritation.
Devil's Claw
T Traditional useHarpagophytum procumbens, H. zeyheri
Devil's claw root is traditionally used for minor joint pain, mild bloating and loss of appetite; people with stomach ulcers should not use it.