What is the ratio of water to plant material where the water solution saturates and will hold no more spice? If you use to little water or to much plant material does that mean that some of the spice is going to perciptate to the bottom with the tanins and other waste after boiling?


Is it better to slightly boil your mimosa because if its to hot then some of the spice will be vaporized and lost at a rumbling boil?