After rolling and pressing, they are shaken out, exposed to the outer air for some hours, rolled, spread out in baskets and exposed to the heat of a charcoal fire for five or six minutes and then rolled for the third time and again heated, and finally dried in baskets over charcoal fires, from which process they become black in color. Many herbs make delicious or beneficial teas. While some taste good brewed alone, others benefit from being blended with another herb or two for a more complex, balanced flavor. To obtain the most aromatic and flavorful tea, use pure spring water, if possible, and loose herbs. Don't try to brew a dark tea as most herbal teas tend to be naturally pale in color and are generally better tasting when on the mild, rather than the strong side.
Strength can vary according to the amount of oils in the leaf when it is picked.
If necessary add more herb. Always use fresh, cold water and allow it to come to the boil before pouring into the pot, which has been previously warmed. Cover the pot and leave it steep for 5 to 10 minutes. Stir and taste. If necessary, allow it to steep for another minute or two if it seems too weak.