Herb teas do not contain true tea leaves, but the carefully selected flowers, berries, peels, seeds, leaves and roots of selected herbal plants. These parts of the herbal plants are chosen for their natural aromatic actives and special flavours. Herbal teas are best stored at about 20°C, away from direct sunlight and in a dry environment. Traditionally, a hot infusion is one of the simplest ways to prepare most dried herbs for use as a tea. To prepare, take one heaped teaspoonful of the herbs and pour one cup of boiling water over them. Cover the cup with a lid or saucer. Allow the mixture to steep for 3-5 minutes and strain before using. A decoction is the method used for herbs such as roots, bark, twigs and berries. To prepare a decoction, take one heaped teaspoonful of herbs and place them in a saucepan with one cup of cold water. Bring the mixture to the boil, simmer for 10-15 minutes and strain before drinking. If not using the tea straight away, you can store it in a covered jug or container in the fridge for up to 24 hours and gently warm the mixture before drinking.