Blue Lotus – Relax Recipe

Measure herbs

Place 2 tablespoons dried blue lotus petals, 1 tablespoon dried chamomile, and 1 tablespoon dried lemon balm into a heatproof teapot or infuser.

Heat water

Bring 500 ml of water to just under a boil (about 92–95°C / 198–203°F). Remove from heat.

Steep

Pour the hot water over the herbs. Cover and steep for 10–12 minutes for a full, calming infusion. If you want a stronger, more sedative effect, steep up to 15 minutes; for a lighter cup, steep 6–8 minutes.

Strain

Strain the tea through a fine mesh strainer or remove the infuser so no petals remain in the cup. Reserve the brewed tea.

Sweeten and balance

While the tea is still warm, stir in 1 teaspoon raw honey or agave and 1 teaspoon fresh lemon juice to brighten the flavor. Taste and adjust: add up to an additional teaspoon sweetener or more lemon to your preference.

Add optional orange peel

If using, add a strip of fresh orange peel to the warm tea for 1–2 minutes to release aromatics, then remove.

Hot serving

Pour the warm tea into 2 teacups (serves 2). Garnish each cup with a thin lemon wheel and a mint sprig. Sip slowly in a calm environment to encourage relaxation.

Iced version

To serve iced, let the brewed tea cool to room temperature (about 20–30 minutes), then refrigerate until chilled or pour over 6 ice cubes in a tall glass. Garnish with mint and lemon. Adjust sweetness after chilling, as cold beverages often taste less sweet—add another 1/2–1 tsp honey or agave if desired.

Storage

Store any leftover brewed tea in a sealed container in the refrigerator for up to 48 hours. Reheat gently or serve cold.