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Ingredients
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Tea Base
Optional Flavor & Sweetening
Method
Tea Base
Measure and prepare herbs
Measure 2 tsp dried chamomile flowers and 1 tsp Navajo tea. Place them together in a teapot or heatproof infuser. If using loose herbs without an infuser, place them in a small heatproof bowl or teapot.
Bring water to temperature
Heat 12 oz (about 350 ml) of fresh water until just below boiling, around 200°F (93°C). If you don't have a thermometer, bring to a boil and let sit 1 minute to cool slightly.
Steep
Pour the hot water over the herbs. Cover the pot (or cup) to trap the volatile aromatics and caffeine-reducing effects described in this recipe. Steep for 7–10 minutes. A 7-minute steep gives a lighter cup; 10 minutes yields a fuller herbal extraction. Taste at 7 minutes and extend if you prefer stronger flavor.
Strain
After steeping, strain the tea into a cup using a fine mesh strainer or remove the infuser. Press lightly on the herbs with a spoon to extract more liquid, then discard the spent herbs.
Optional Flavor & Sweetening
Sweeten and finish
If desired, stir in 1 tsp honey and 1 tsp fresh lemon juice while the tea is still warm so they dissolve and meld. Add 2 fresh mint leaves to the cup or teapot for an aromatic finish. Taste and adjust honey or lemon to preference.
Serve
Serve warm in a teacup. To make iced chamomile Navajo tea, allow the brewed tea to cool to room temperature, pour over ice in a tall glass, and garnish with a mint sprig and a thin lemon wheel.