Mediterranean Tea Recipe

Boil water

Bring 4 cups of fresh cold water to a rolling boil in a kettle or saucepan.

Steep tea

Place 2 black tea bags (or equivalent loose-leaf tea in an infuser) into a heatproof teapot or heatproof container. Pour the boiling water over the tea and cover. Steep for 3–5 minutes depending on desired strength (3 minutes for lighter, 5 minutes for stronger).

While the tea steeps, lightly bruise the mint leaves and lemon verbena/lemon balm by clapping them between your palms or crushing them gently with the back of a spoon — this releases their essential oils and bright flavor.

Thinly slice the lemon and strip thin pieces of orange peel if using. Add the bruised mint, lemon verbena/lemon balm, and 3–4 lemon slices to the teapot once steeping time is nearly complete (after about 3–4 minutes) so they infuse without becoming bitter.

Cover and let everything infuse together for an additional 2–3 minutes.

Remove tea bags or strain out loose leaves and most of the herbs (leave a few mint leaves in if you like). Add 2 tsp honey or sugar while the tea is still hot so it dissolves easily.

Stir in a pinch (about 1/4 tsp) of ground cinnamon and an optional pinch (1/8 tsp) of ground cardamom. Taste and adjust sweetness or spices to preference.

For hot tea: Pour the finished tea into cups. Garnish each cup with a lemon slice and a sprig of fresh mint. Serve immediately.

For iced tea: Allow the tea to cool at room temperature for 10–15 minutes, then refrigerate until chilled or pour over a pitcher filled with crushed ice. Add remaining lemon slices and fresh mint sprigs. Serve with additional ice as desired.

Optional: Adjust final sweetness with extra honey or simple syrup in iced versions because cold mutes sweetness.