Hmmm..

My tea does not turn brown. It gets a milky yellow color and some of the mucilage coating the seeds, dissolves off too.

The directions say steep 3 minutes, but I do 5 or a bit more and then squeeze out the bag on a spoon. I heat the water separately and then pour into a glass. I base this on the technique for Yerba Mate, which claims that antioxidants and some constituents of that tea, degrade in high temperature water. So cooking the Fenugreek does not seem like a good idea to me. When things turn brown in chemistry that means oxidation. And that is what we want to avoid with organic herbal compounds.

Today I won't mix with the ginger ale. (that was working well for the taste, but the blood sugars are not responding as they did on the tea alone).

The taste is not so bad as the AFTERTASTE... I can taste that stuff for hours after! My cat was interested in the new odor and my kitchen is starting to smell of it too.