Tea v. Tisane

If you’re unsure about what is a tisane, you probably know it as herbal tea. Tea and tisane (tee-zahn) are both infusions: beverages made by pouring simmering water onto a substance in order to extract the soluble principles. However, tea is made from steeping the cured leaves of a shrub that contains energizing tannins— tisanes do not. Tisane is a natural drink brewed from plants, roots, leaves, spices and flowers. They’re consumed for their deliciousness, as well as appreciated for their wellness effects and mood enhancement properties.


Herbal Tea as Remedy

Tisanes are not just an alternative to tea and coffee. They are a warm caffeine-free beverage for any time of day. In France it is said “For every dish there is a wine, for every maladie there is a tisane.” Camomille is a natural tranquilizer; lime is a natural muscle relaxer that helps sleeplessness; and verbena is a sharp citric digestive and nerve soother. Mint is known to be calming and refreshing— also especially good for digestion; rosemary is good for the liver; and thyme is an expectorant and antispasmodic. 

Modern tisanes, like the teas we have at Boketto, are healthy but chosen for their updated flavor range. From elegant aniseed and fennel blends to sweet orange, cardamom and cinnamon infusions or unconventional associations based on herbalism and homeopathy.


Loose-leaf Blends by Leaves and Flowers
Loose-leaf Herbal Tonics by Rasananda Ayurveda
Ceremonial Grade Organic Matcha by Boketto LAB


Baking with Tisanes and Teas

Leaves and Flowers Assam Chai blend of ginger, cardamom, cinnamon and black pepper can be used to perfume the batter of baked goods or to infuse glazes and frostings with a warm, deep flavor. Ice cream or frozen yogurt made from milk steeped with floral forward Ikebana blend is suave and sophisticated. Slight sweet and cooling,  Mintha Tea makes a great cup any time of day, but especially with dessert.

Cooking with tea/tisane infusions is also a thing. For flavoring a stir fry, or as a smoky dry rub on roasts. Adding green tea (Matcha) powder in homemade pasta gives your dish a beautiful hue + nutty flavor. Cooking grains, like rice, barley, buckwheat, or quinoa? Use a lightly brewed Genmaicha tea instead of (or in addition to) stock. Apply your creativity and ambition, the possibilities are endless.


Year Round Sun Tea

Did you know that sun tea doesn’t require sun, or tea? This easy brewing technique is made even easier by simply steeping loose or bagged tea/tisane in water of any temperature. Heated water is not required to steep tea. Now that you know this, you can enjoy “sun” teas year round.

Now, to the tea enthusiasts out there we may have just scandalized… We agree, the correct temperature of water and steeping time when brewing hot tea and herbal infusions is a science. And we stand by it not being *necessary* for filling up a mason jar to create flavored water to enjoy on ice. AKA: Iced tea. Don’t @ us ;-)