Herbal Tea Recipe

Boil water

Pour 4 cups filtered water into a kettle or saucepan and bring to a rolling boil.

Prepare herbs

While water heats, combine 2 tbs chamomile, 1 tbs peppermint, 1 tbs lemon balm, and 1 tsp lavender in a tea infuser or place them into a double layer of muslin or cheesecloth and tie to make a tea sachet.

Steep

Once water reaches a boil, remove from heat and let it cool briefly (~30 seconds) to about 95–98°C (200–208°F). Place the herb-filled infuser or sachet in a teapot or heatproof pitcher and pour the hot water over it. Cover and steep for 6–8 minutes for a balanced, aromatic brew (5 minutes for lighter flavor, up to 10 minutes for stronger).

Strain

Remove the infuser or squeeze the sachet gently to extract liquid, then discard used herbs (or compost).

Add fresh aromatics

If using, add 6 thin slices of fresh ginger to the hot tea immediately after straining and let steep 2–4 minutes for warming spice. Add 4 lemon slices to the pot or to individual cups for brightness.

Sweeten to taste

Stir in honey or maple syrup (start with 2 tsp for the whole batch) while the tea is hot so it dissolves easily. Taste and add more if desired.

Serve

Ladle into cups and serve hot. For iced tea: allow the brewed tea to cool to room temperature, then refrigerate until cold and serve over ice with lemon slices and optional sweetener adjusted for cold dilution.

Leftover brewed herbal tea can be stored covered in the refrigerator for up to 48 hours. Reheat gently — do not boil — or serve chilled. Adjust herb ratios to taste: more chamomile for sweetness and calm, more peppermint for a brighter, cooling cup, or add more ginger for spice.