Step 2.
Then you need to put them inside a saffron container (or jars) with a lid and let them heat.
Step 3.
At this point, you need to do your dilutions with the following amounts of your saffron, depending on how much saffron you want to use and how often you want to use them.
1 part saffron to 1 part water
0.05 part saffron to 1 part boiling water.
Step 4.
Then, let the mixture set up for an hour and let strain the mixture through a fine filter to remove as much of the impurities as you can. You can also heat the mixture up a little before putting it in your pot and strain the mixture.
If you’re like me and have a very small pot size for the pot, that may be fine. Just make sure your pot is large enough so that the mixture does not spill.
I find that a small glass jar works very well for this because of the small opening and it also provides a quick access to the jar which allows me to easily drain the liquid off of the water after a few hours.
For the best results, you want to let the mixture sit overnight on the counter (no running) or the counter in the morning before pouring it into the jars for your next use. A small bowl (a tea glass works great too) and a clean cloth also make excellent incubators to hold the saffron.
Step 5.
Let it cool a bit before using.
Step 6.
Place the jars in your refrigerator and leave them there overnight to cool. Then, after the jars are completely cool, pour the mixture into the jars and seal.
Step 7.
You can add a little sea salt to your jar to help prevent clumping.
Once your tea is ready, give it a shake and then pour it back into the refrigerator to keep it cold long enough to steep the tea.
Once you’ve placed your ingredients into the pot, allow it to steep on your low heat setting for 24 hours.
Step 8.
When your tea is ready to drink and you remove the jar from the heat, carefully pry away at the bottom of the jar so that some of the impurities and aroma can escape and you can gently pour the liquid out of the vessel.
Step 9.
Once the
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