Selection Of Fine Herb Teas Recipe

Bring water to temperature

Bring 1,200 ml fresh filtered water to a gentle boil in a kettle or saucepan. For delicate herbs (chamomile, lavender, lemon verbena) allow water to cool slightly to ~95°C (just off boil). For rooibos and black tea use full boiling temperature (100°C).

Warm the teapot and cups by rinsing them with a little hot water; discard the rinse.

Chamomile-Lavender Comfort (2 small servings)

Place 2 1/2 tbs chamomile and 1/2 tsp lavender into an infuser (or 2 tbs chamomile + 1/2 tsp lavender if using delicate blended chamomile). Pour 300 ml water at ~95°C over the herbs. Cover and steep for 5–7 minutes. Remove infuser and stir in 1 tsp honey per serving (optional). Garnish each cup with a small sprig of thyme.

Peppermint-Lemon Verbena Bright (2 small servings)

Combine 2 tbs peppermint and 2 tbs lemon verbena in an infuser. Pour 300 ml water at ~95°C over the leaves. Steep, covered, for 4–6 minutes to preserve bright citrus notes. Remove infuser. Optionally add a thin lemon slice to each cup and 1/2 tsp honey or sugar to taste. Garnish with a mint sprig.

Rooibos & Black Tea After-Dinner Option (2 small servings)

For a caffeine-free red rooibos serve 300 ml water at full boil poured over 2 tbs rooibos; steep, covered, 5–6 minutes. For guests preferring a classic warm finish, brew 2 tsp black tea with 300 ml boiling water and steep 3–4 minutes (shorter to avoid bitterness). Serve rooibos plain or with 1 tsp honey; serve black tea with an orange peel twist or with the sommelier’s suggested brandy/port pairing on the side.

Taste each infusion and offer honey, sugar, lemon slices, or orange peel at the table. Provide brandy or a small glass of vintage port on the side for guests who wish to sip spirits after tea — present the spirit neat and allow guests to add a sip to the cup if they prefer (sommelier can advise pairings: light chamomile with tawny port, peppermint with a lighter brandy, black tea with aged cognac).

For an iced cordial-style serving: after brewing any herbal infusion, chill quickly over an ice bath to room temperature, then pour over a small tumbler filled with ice (3–4 cubes). Sweeten lightly to taste. Garnish with citrus twist and mint.

Serve each small cup warm with a small spoon and the selected garnishes. Replenish hot water and offer refills; adjust steep times down slightly for a second infusion with delicate herbs (2–3 minutes).