Herbal Tea Recipe

Combine herbs

Measure the chamomile, lemon balm, peppermint, and lavender (if using) into a small bowl. If using fresh lemon peel or a fresh lemon slice, prepare it now. If using fresh ginger, peel and thinly slice enough to equal approximately 1 tsp.

Prepare tea infuser or teapot

Place the blended herbs into a teapot with an infuser or into a large infuser/tea ball that fits your teacup or teapot. If you do not have an infuser, you can place the loose herbs directly into the pot and strain later with a fine mesh sieve or cheesecloth.

Heat water

Bring 3 cups of fresh filtered water to a gentle boil (about 100°C / 212°F). For a slightly gentler extraction that preserves delicate florals, remove from heat just as it reaches a boil so it is at about 95°C (near boiling).

Steep

Pour the hot water over the prepared herbs in the teapot or infuser. Add the ginger slices and dried lemon peel (or lemon slice) at this time. Cover the teapot or cup to keep heat in and steep for 5 to 8 minutes depending on desired strength: 5 minutes for a lighter, more floral infusion; 7–8 minutes for fuller flavor and stronger mint/ginger presence.

Strain and sweeten

Remove the infuser or strain the tea through a fine-mesh sieve into a teapot or directly into cups. Taste and stir in honey or your preferred sweetener (start with 1 tsp, adjust to taste). Add a lemon slice to each cup if desired.

Serve

Serve the herbal tea immediately while hot. If you prefer iced herbal tea, let it cool to room temperature, then refrigerate until cold and serve over ice. Discard used herbs or compost them.