Decoction

The process can also be applied to meats and vegetables to prepare bouillon or stock,[3] though the term is typically only used to describe boiled plant extracts, usually for medicinal or scientific purposes.

Although this method of extraction differs from infusion and percolation, the resultant liquids can sometimes be similar in their effects, or general appearance and taste.

[citation needed] The term dates back to 1350–1400[4] from the past participle stem of Latin decoquere (meaning "to boil down"), from de ("from") + coquere ("to cook").

[citation needed] In herbalism, decoctions are usually made to extract fluids from hard plant materials such as roots and bark.

[citation needed] For teas, decoction involves boiling the same amount of the herb and water that would be used for an infusion (one teaspoon per cup) for about five to ten minutes.