Tea v. Tisane v. Infusions
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. (Ayurvedic) Infusions fall within this family—herbal blends formulated according to traditional principles of balance, supporting digestion, circulation, and calm through the synergy of specific plants.
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.
SHOP
Medicinal Herbal Blends by Botapia
Loose-leaf Herbal Infusions by Rasananda Ayurveda
100% Organic Matcha by Laka
Baking with Tisanes and Teas
Cooking or baking with teas isn’t about novelty—it’s about noticing how these plants interact with heat, time, and the senses. A small act of alchemy in the kitchen, one cup (or spoonful) at a time.
Rooibos, with its natural sweetness, adds warmth to cakes, puddings, and custards when steeped in milk or syrup. Botapia’s modern blend of mulberry and matcha folds easily into doughs or frostings, lending a subtle green hue and earthy undertone.
For more savory experiments, Mugwort has a strong, herbal, slightly bitter edge that can overwhelm delicate desserts but shines in savory contexts like shortbread with sea salt, dark chocolate truffles, or even in braised dishes or spice rubs. The heat of Botapia’s blend of mugwart and ginger moves through the body the same way it moves through flavor—slowly, steadily. And while hemp leaf can lend a nutty, grassy flavor, when infused into butter or honey, carries a soft, nutty complexity that suits both baking and drizzle-worthy finishes.
Ayurvedic infusions, like those from Rasananda Ayurveda, are equally adaptable: steeped into broths or simmered with grains, they quietly enhance digestion and mood. Cooling herbs can become syrups for desserts; grounding blends can warm the base of an evening meal.
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 ;-)