Infusion

The process of infusion is distinct from both decoction—a method of extraction involving boiling the plant material—and percolation, in which water is passed through the material (as in a coffeemaker).

[citation needed] Tea is far older than this, dating back to the 10th century BC as the earliest recorded reference.

Infusion is a chemical process that uses botanicals (typically dried herbs, flowers or berries) that are volatile and release their active ingredients readily in water, oil, or alcohol.

After the herb has been allowed to steep in the liquid for an appropriate period of time, it is removed (possibly by straining) leaving an infusion.

Infusion times can range from seconds (for some kinds of Chinese tea) to hours, days, or months (for liqueurs like sloe gin).