Herbal Tea Recipe

Combine herbs

Place the dried chamomile, dried peppermint, dried lemon balm, and rooibos (if using) into a teapot or heatproof container. If you prefer a stronger single-herb infusion, increase that herb's quantity and omit rooibos.

Boil water

Bring 2 cups of fresh cold water to a rolling boil in a kettle or saucepan.

Steep

Pour the boiling water over the combined herbs. Cover the pot or cup with a lid (or small plate) to trap the volatile aromatics and steep for 6–8 minutes for a gentle, balanced cup. For a stronger, more tannic brew, steep up to 10 minutes.

Strain

After steeping, strain the infusion through a fine mesh sieve or tea strainer into a serving cup or teapot to remove the herbs.

Add fresh ginger

If using fresh ginger for a spicy note, add the thin slices to the teapot before pouring boiling water so they steep with the herbs. Alternatively, simmer ginger in the water for 3–5 minutes before adding herbs for a more pronounced ginger flavor.

Add whole spices

If using cloves or a cinnamon stick, add them to the teapot with the herbs before pouring water so their flavors infuse during the steeping time.

Sweeten and finish

Taste the strained tea and sweeten with honey or maple syrup as desired (start with 1 tsp). Add a lemon slice or wedge to brighten the flavor. Stir gently and serve hot.

Serve the herbal tea immediately while hot. If you prefer iced herbal tea, allow the strained tea to cool to room temperature, transfer to the refrigerator until cold, then serve over ice. Leftover brewed tea can be refrigerated in a covered container for up to 48 hours.

Note any adjustments: increase the quantity of a particular herb by 0.5–1 tsp on subsequent brews to suit taste, or omit ingredients (rooibos, ginger, spices) as desired.