Herbal Tea Recipe

Measure the tea

Measure 2 teaspoons of loose-leaf herbal tea per 240 ml (1 cup). For this recipe (2 cups) use 4 teaspoons total. If you prefer a stronger infusion, increase by 1/2 teaspoon per cup.

Prepare infuser or teapot

Place the measured loose-leaf tea into a tea infuser, a tea ball, or directly into a heatproof teapot. If brewing directly in the pot, plan to strain the leaves when pouring.

Heat water

Bring 480 ml fresh filtered water to a near-boil. Herbal blends are best brewed at 95–100°C (203–212°F). If using a kettle without temperature control, bring to a rolling boil.

Pour and steep

Pour the hot water directly over the tea-filled infuser or into the teapot with the leaves. Cover the vessel to trap heat and essential oils. Steep for 5–7 minutes for a balanced flavor; steep 8–10 minutes for a fuller-bodied, stronger infusion. Taste after 5 minutes to judge strength.

Strain

If tea leaves were placed directly in the teapot, strain them as you pour into cups. If using an infuser, remove it from the pot or cup to stop extraction and prevent bitterness.

Sweeten (optional)

If desired, stir 1 teaspoon honey into each cup while the tea is hot so it dissolves completely. Adjust honey to taste (recommended 1–2 tsp per cup).

Garnish (optional)

Add a lemon slice and/or a fresh mint sprig to each cup for aroma and a bright note. If you prefer, squeeze a small amount of lemon juice into the cup before drinking.

Serve the tea hot in warmed cups. Allow to cool briefly to a comfortable drinking temperature (about 2–3 minutes). For iced herbal tea, allow the brewed tea to cool to room temperature and then pour over ice; adjust sweetness after chilling, as cold temperatures mute sweetness.