I observe, that in making such Infusions as Teas of
dried Herbs, the best way is to pour boiling Water upon them, and in half a
Minute, at most, pour out the Water again from the Herbs, if we have them
in small quantities, as we do Sage Tea, or other Tea; such Tea will then be
of a fine green Colour, and full of Spirit: but if the Herbs stand longer
with Water upon them, the Water will change of a brownish Colour, will lose
the fine Flavour of the Herb, and become ill-tasted; so that in the making
of Sage Tea, for example, pour on your boiling Water, and when it has been
half a Minute upon the Sage-Leaves, pour it off and fling away the Leaves;
for if you pour more Water upon them, you must expect your Tea of a dark
Colour and ill tasted: therefore have fresh Sage to every fresh quantity of
Water. And the same method should be used in the making of all kinds of
Teas, to make them palatable and more wholesome. But when I speak of Teas
having good qualities in them, I must not be understood to mean any of the
Foreign Teas, such as Green, and Bohea Teas, _&c._ for I have had
experience enough in them to know that they are injurious to the Body, of
which I shall say more in a Treatise by it self. What I mention here, is
only with regard to the infusing of Herbs in the Tea manner; but there are
Infusions of Herbs in Spirits: here the Spirit that the Herbs are put into,
must be cold, or used without any Fire at all, and the Herbs in this case
may be used either green or dry; here they may stand several days before
the Spirit that they are infus'd in be drawn off, as the following Cordial,
call'd Surfeit Water, may serve to instance.
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