Sage’s distinctive aroma can quickly become dominant when the water is too hot or the infusion time is too long. Sage has a strong aromatic structure and benefits from controlled brewing. Very hot water and long steeping can make the cup unnecessarily harsh. Letting boiled water rest briefly and using a measured amount of leaves creates a more balanced profile. Straining the leaves when the infusion is complete helps keep the…
Why Does Water Temperature Matter When Brewing Sage?
Sage has a strong aromatic structure and benefits from controlled brewing. Very hot water and long steeping can make the cup unnecessarily harsh. Letting boiled water rest briefly and using a measured amount of leaves creates a more balanced profile. Straining the leaves when the infusion is complete helps keep the aroma stable.
