Brewing loose-leaf herbs is both an art and a science. At Lhasa Karnak, every ounce you scoop is cut, sifted, or whole for a reason — and how you prepare it makes all the difference in flavor and benefit.
Infusions are the gentle way: steeping leaves, flowers, and soft plant parts in hot water, much like tea. Chamomile, Tulsi, Lemon Balm, and Peppermint all shine when steeped for 5–10 minutes under a lid to trap aromatics.
Decoctions are for the sturdy ones — roots, barks, and seeds that need time and heat to release their compounds. Place one teaspoon of herb per 2–3 cups of water, bring to a gentle simmer, and let it roll for 15–20 minutes. Think Wild Cherry Bark, Pau D’Arco, or Burdock Root.
Whichever you choose, strain into your favorite mug, inhale deeply, and remember each batch is hand-packed in Berkeley to keep the ritual personal and fresh.
