Infusion

Infusion extracts chemical compounds or flavors from plant material into a solvent such as water, oil or alcohol, typically by pouring a liquid that has been boiled or brought to another suitable temperature over the plant material and letting it steep before straining the solids away; the resulting flavored liquid is also called an infusion. The technique is distinct from decoction, which boils the plant material directly, and from percolation, in which the liquid passes through the material as in a coffee maker. Most tea is prepared by infusion, along with herbal preparations such as chamomile, ginger and rooibos, coffee made by methods such as a French press, and flavored oils or vinegars in which garlic, lemon or chilies steep over an extended period.