Hot Tea - Herbal Recipe

Measure herbs

Place 1 tsp chamomile, 1 tsp peppermint, and 1 tsp lemon balm (if using) into a tea infuser, tea ball, or directly into your cup if you will strain later.

Heat water

Bring 1 cup (240 ml) of fresh water to a gentle boil, then remove from heat. Ideal temperature for herbal blends is 96–100°C (205–212°F).

Steep

Pour the hot water over the herbs. Cover the cup or pot to retain volatile oils and steep for 5–7 minutes for a balanced flavor; steep up to 10 minutes for a stronger infusion.

Strain

If herbs were loose in the cup, strain them using a fine mesh strainer into a second cup or remove the infuser/tea ball.

Sweeten and finish

Stir in 1 tsp honey (or sweetener of choice), adjusting to taste. Add a small squeeze of lemon wedge (about 1/4 of a wedge) if desired. Taste and adjust sweetener or lemon.

Serve

Serve hot immediately. Re-steep the same herbs once more for a milder second cup (add 1–2 minutes extra steeping time).

Prepare teapot

Place 4 tsp chamomile, 4 tsp peppermint, and 4 tsp lemon balm (if using) into a teapot with an infuser or loose in the pot if you will strain later.

Heat water

Bring 4 cups (960 ml) of fresh water to a gentle boil, then remove from heat. Pour the hot water into the teapot to cover the herbs.

Steep

Cover and steep for 5–7 minutes. For a stronger flavor steep up to 10 minutes.

Strain and sweeten

Strain into cups. Stir 1 tsp honey into each cup (or add honey to the teapot and stir before serving). Offer lemon wedges for guests to add to taste.

Notes

Store any unused brewed tea refrigerated for up to 24 hours and reheat gently. Adjust herb ratios—more chamomile for mellowness, more peppermint for cooling brightness.