Tea Blog

I am a big tea drinker (white, black, green, oolong…all of it really), but I also enjoy those non-tea “teas”, herbal infusions. When I do opt for infusions, rather than buy existing blends, I usually make them myself. It is very easy, and often cheaper. Additionally, the ingredients in homemade infusions are fresher and so will give you more flavour and more benefits than bagged, or even loose ready-blended options. The infusions that I’ll address in this article are all traditional digestive blends that are gentle on the stomach and will help your body process food. And don’t worry—they all use familiar ingredients, so although you might need to pick up one or two things, you won’t have to spend all day trekking around town in search of specialised ingredients!

Ginger Turmeric Infusion
1-2 inch piece of fresh ginger root, peeled
1 tsp powdered turmeric

Ginger Fennel Infusion
1-2 inch piece of fresh ginger root, peeled
1 tsp fennel seeds

Fennel, Coriander and Cumin Infusion
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds

Place 20 to 30 ounces of water in a pot and bring to a boil. Add the ingredients, cover, and simmer for fifteen minutes on a low-medium heat. Leave the pot to cool for a few minutes, and then serve your herbal infusion into a mug or teapot, adding honey to taste.

Note: Peeling the ginger will allow for more flavour, but if I am running short of time (or just lazy!) I just leave the peel on and it works just fine.

You’ll notice that the amounts of ingredients and water are a little vague, and this is because they are guidelines to start from. They can be altered depending on your taste preferences, or as strong you like your infusion. For example, there are times when I prefer more fennel seeds in my Ginger Fennel infusion, but I almost always go heavier on the ginger (in my book, more ginger is always better!). So experiment with balancing the different tastes, and find what you prefer. You might notice that your preferences change at different times of the day, or in different seasons. And these infusions also work well iced in warmer seasons—just let the infusion cool to room temperature, transfer it to a pitcher, and pop it in the fridge!

These are just a few of the many possibilities of do-it-yourself infusions that are out there. Feel free to get creative, and add in other spices you enjoy. I know that Ginger Cinnamon and Ginger Cardamom are two of my other favourites (although if you are looking for a digestive tea, opt for the fennel). Unlike real teas, these infusions will not over steep, which leaves you more room to experiment. Although I can’t promise that they will all come out tasting good, you can’t really add too much of anything! So go ahead—try making some herbal infusions yourself!

Disclaimer: This is not intended as medical advice. Please consult your physician for your particular needs

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