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Tea is a common example of an infusion; most varieties of tea call for steeping the leaves in hot water, although some variants (e.g. Moroccan mint tea) call for decoction instead. Many herbal teas are prepared by infusion, as well; lemon, chamomile, senna, apple, ginger, rooibos, and many other plants are used individually or in combination.
Decoction is a method of extraction by boiling herbal or plant material (which may include stems, roots, bark and rhizomes) to dissolve the chemicals of the material. It is the most common preparation method in various herbal medicine systems.
Decoction is a traditional method and is common in German and Central European breweries. [ 8 ] [ 9 ] It was used out of necessity before the invention of thermometers allowed for simpler step mashing, but the practice is still in use for many traditional beers because of the unique malty flavor it lends to the end product.
Herbal teas, technically known as herbal infusions, and less commonly [2] called tisanes (UK and US / t ɪ ˈ z æ n /, US also / t ɪ ˈ z ɑː n /), [3] are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water.
A traditional Chinese herbal decoction (湯劑/汤剂) Typically, one batch of medicinals is prepared as a decoction of about 9 to 18 substances. [ 21 ] Some of these are considered as main herbs, some as ancillary herbs; within the ancillary herbs, up to three categories can be distinguished. [ 22 ]
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Infusion, water or oil based extract with similar historical uses to a tincture. Elixir, pharmaceutical preparation containing an active ingredient that is dissolved in a solution containing some percentage of ethyl alcohol. Extract; Klosterfrau Melissengeist