Assorted Herbal Tea Recipe

Prepare individual blends

Divide the loose herbs into four small blends (roughly 1 cup each) to allow variety. Suggested blends: 1) Chamomile + lavender (calming): 3/4 cup chamomile + 1/4 cup lavender. 2) Peppermint + lemongrass (digestive/bright): 3/4 cup peppermint + 1/4 cup lemongrass. 3) Hibiscus + rosehip + cinnamon + ginger (tart & warming): 1/2 cup hibiscus + 1/2 cup rosehip + 2 slices fresh ginger + 1 cinnamon stick broken in half. 4) Mixed restorative: 1/2 cup chamomile + 1/4 cup rosehip + 1/4 cup lemongrass.

If you prefer a single communal pot, combine all herbs in a bowl and mix gently so ingredients are distributed evenly. Reserve any fragrant or delicate herbs (lavender, chamomile) to be added near the end of steeping for a gentler flavor.

Heat 1600 ml filtered water to a gentle simmer. For most herbal blends use water just below a rolling boil (about 95–100°C / 203–212°F).

Place approximately 1 cup of the chosen loose herb blend (or 3–4 tablespoons if making a single cup) into a teapot or heatproof infuser. For the hibiscus/rosehip blend include the ginger slices and cinnamon stick in the pot.

Pour the hot water over the herbs in the teapot so the herbs are fully submerged. Cover the teapot to trap aromatics and heat.

Steep for 7–10 minutes. Use the shorter time (7 minutes) for lighter, floral blends (chamomile/lavender) and the longer time (10 minutes) for robust, tart or spicy blends (hibiscus/rosehip/ginger).

Taste after steeping. If the flavor is too weak, steep an additional 2–3 minutes. If too strong (bitter from hibiscus), dilute with hot water.

Strain the herbs through a fine mesh sieve into a serving pot or individual cups. Remove cinnamon sticks and ginger slices.

Sweeten to taste: stir in honey or maple syrup while the tea is still warm. Use approximately 1 tablespoon per 250 ml cup as a starting point (the recipe lists 4 tablespoons for the whole batch).

For hot service: pour into warmed cups, garnish with a slice of lemon and a fresh mint sprig if desired. Serve immediately.

For iced tea: allow the brewed tea to cool to room temperature (about 30–45 minutes), then refrigerate until chilled. Fill glasses with ice, add tea, garnish with lemon and mint. Optionally add extra sweetener to a small portion of warm tea and stir to dissolve before chilling for even sweetness.

Leftover brewed tea keeps covered in the refrigerator for up to 3 days. Store any unused loose herb blends in an airtight container, away from light and heat, for up to 6 months.

Adjust proportions by taste: increase hibiscus/rosehip for tartness, add more ginger or cinnamon for warmth, or more chamomile/lavender for a soothing cup.