Begin with a high mineral. These herbs will give your tea body. Two great high mineral herbs are: Nettles and Alfalfa.
Choose a couple of herbs with volatile oils, herbs with good scent and are flavourful. These plants include: Peppermint, Lemon Balm, Rosemary, Sage.
Plants high in flavonoids will give your tea a mildly sour taste. Adding one of these plants supports absorption of minerals and other nutrients. These plants include: Hawthorn flowers and leaf, Elder Berry, Rosehips.
Bitter tasting herbs are important for good digestion and relaxation. A herb does not need to be strongly bitter to offer these effects.These herbs include: Chamomile, Mugwort, Dandelion leaf.
The bulk of your tea is made up of plants high in minerals
Then add your plants with flavonoids. If using berries, they are heavier than the other plants in your tea, by weight they will have the highest percentage
Gently add plants high in volatile oils or those with a bitter flavour. They have a strong flavour and can overpower the other herbs. Remember you can always add more, but it is difficult to remove a plant once it is mixed with others.
Infusing your herbal teas
I prefer my tea loose in the teapot, not constrained in a tea ball.
The traditional ratio of herb to water is 1 tablespoon of herb to 1 cup of water. I prefer 1 tablespoon of herb to 2 cups of water, for a more pleasant tea. (Of course this depends on the plants in the tea as well.)
Boil the water and pour over the herbs.
Steep for 20 minutes.
I often re-use the same tea throughout the day by adding more water.
When preparing your tea, think kind thoughts for yourself and the tea.