Infusions

An infusion is the extraction of soluble compounds from a solid material by soaking it in a liquid, usually water, at a chosen temperature. The resulting liquid may be a beverage, a flavor extract, or a medicine. Infusion differs from decoction, where the material is boiled in water for a longer period to draw out tougher constituents.

In culinary use, infusions include tea and herbal tisanes, as well as fruit- or spice-infused waters. Tea is prepared by steeping processed tea leaves in hot water to release aromas, caffeine, and tannins. Herbal infusions, or tisanes, use leaves, flowers, berries, or roots of non-tea plants. Cold infusions steep at lower temperatures or ambient temperature to extract flavors without heat.

Preparation depends on temperature, time, and the surface area of the material. Higher temperatures and longer steeping increase extraction but may produce bitterness or off-flavors. Straining or filtration removes solids to yield a clear liquid; sometimes filtration follows settling. Crush or tear larger pieces to expose more surface area and adjust steeping time to suit the desired strength.

Uses and varieties: infusions are used to make beverages, flavorings for syrups, oils, and liqueurs, or for traditional medicinal preparations. Some infusions are intended to be consumed hot, others cold. Freshness and storage conditions affect flavor; many infusions are best consumed soon after preparation.

Safety and notes: caffeine content varies with the material (tea and some herbs contain caffeine). Some plants contain compounds that can be toxic in large amounts; always use known, safe ingredients and be aware of allergies or interactions with medications.