Herbal Tea Recipe

Measure herbs

Measure out the dried chamomile, peppermint, lemon balm and any optional herbs (lavender, rose hips). If using fresh lemon balm, roughly chop leaves and use approximately 1 tablespoon packed.

If you prefer a stronger or weaker infusion, adjust the herb quantities proportionally (increase by 50% for stronger; reduce by 25% for milder).

Heat water

Pour 4 cups filtered water into a kettle or saucepan and bring to a gentle boil. Once boiling, remove from heat and let the water cool for about 30 seconds to 1 minute to reach an ideal steeping temperature of roughly 95–98°C (just off a rolling boil).

Combine herbs and water

Place the measured dried herbs into a teapot, infuser, or heatproof pitcher. Pour the hot water over the herbs, ensuring they are fully submerged.

Steep

Cover the teapot or pitcher to trap the aromatics and steep for 6–10 minutes. For a milder cup, steep 4–6 minutes; for a fuller, more medicinal flavor, steep 8–10 minutes. If using delicate lavender, keep closer to the lower end to avoid bitterness.

Strain

After steeping, strain the infusion through a fine mesh sieve, tea strainer, or remove the infuser and discard the spent herbs.

Sweeten and adjust

Taste the tea and add about 1 teaspoon honey, maple syrup, or sugar if desired. Stir until dissolved. Add a slice of fresh lemon if you like a brighter, slightly tart note.

Garnish and serve

Pour the hot herbal tea into cups. Garnish each cup with a mint sprig and a thin lemon wheel if desired. Serve immediately.

To serve iced: let the tea cool to room temperature, transfer to the refrigerator to chill or pour over a glass full of ice. Adjust sweetness after cooling, as cold liquids taste less sweet.

Leftovers: store cooled tea in an airtight container in the refrigerator for up to 48 hours. Reheat gently on the stove or enjoy cold.