5 common mistakes when preparing an infusion (and how to avoid them)
Do you prepare infusions but feel like something is missing? Avoid these common mistakes and enjoy a perfect infusion.
Preparing an infusion might seem like the simplest thing in the world: hot water, plant, and done. But the truth is that there are small details that make a big difference between an average infusion and a cup that is truly enjoyed and retains all its properties.
Here we share the most common mistakes we usually make when preparing infusions, and how to avoid them so that every cup is a perfect experience:
- Using boiling water for all plants. Not all plants withstand the same temperatures. Some, like chamomile or lemon verbena, lose part of their properties and flavor if prepared with water at 100 °C. Ideally, use water between 80 and 90 °C, especially for delicate blends.
- Inadequate infusion time. Do you think more time means more flavor? Error! If you leave the plant for too long, it can become bitter or astringent. Always check the recommendations for each blend. In general, between 5 and 10 minutes is usually enough.
- Incorrect amount of plant. Using too much or too little affects the result. With too much, it can be too intense or even unpleasant; with too little, you won't notice the flavor or the effects. The ideal is to use a rounded teaspoon per cup (approx. 2 g).
- Reusing the herbs. Although it may seem eco-friendly, already infused plants have lost most of their properties. By reusing them, all you will get is a watery flavor without real benefits. It is better to make the most of the first cup.
- Inadequate storage. Leaving plants in open containers, near light, or in damp places causes them to lose their freshness, aroma, and properties. Always store them in airtight jars, in a dry and dark place, away from heat sources or direct sunlight.
