Why Some Herbal Teas Are Simmered, Not Just Steeped

Tina Walsh · 2026-03-25T03:44:23.515Z

Most of us are used to making tea the same way. Hot water, steep, drink. But traditionally, not all herbs were treated the same. Two different ways to prepare herbs In herbal medicine, there are two main preparation methods: Infusion This is what most people know as tea. You pour hot water over leaves or flowers and let them steep. This works well for softer, more delicate parts of the plant like: Peppermint Chamomile Lemon balm These contain volatile oils that can be damaged by prolonged heat. Decoction This involves gently simmering herbs for a period of time. It’s traditionally used for harder plant materials like: Bark Roots Seeds Spices These require heat and time to release their deeper compounds. Why this matters If you prepare all herbs the same way, you don’t get the full benefit of the plant. Simmering a root or bark for 10 minutes can extract compounds that simple steeping won’t. At the same time, boiling delicate leaves can reduce their effectiveness. So it’s not just what you take. It’s how you prepare it. There’s also a timing element In more structured herbal approaches, preparation and timing are considered together. Some herbs are taken first, to support digestion. Others are introduced later, once the body has had time to process and absorb. And in some traditions, certain substances are taken separately to support elimination. Bringing it back to basics You don’t need to overcomplicate it. But understanding that: Different plants behave differently Preparation changes outcomes Timing can matter …can shift how you think about herbal support entirely. Curious Have you ever simmered herbs instead of just steeping them? Or is this the first time you’ve come across it?

Why Some Herbal Teas Are Simmered, Not Just Steeped

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Why Some Herbal Teas Are Simmered, Not Just Steeped

Why Some Herbal Teas Are Simmered, Not Just Steeped