Herbal Tea Recipe

Measure herbs

Combine the dried chamomile, peppermint, lemon balm, lavender and rooibos (if using) in a small bowl. Stir gently to mix evenly.

Heat water

Bring 2 cups of filtered water to a simmer just below a rolling boil (about 95–98°C / 203–208°F). If using rooibos alone, a full rolling boil is fine; for delicate herbs keep it just under boiling.

Steep

Place the blended herbs into a teapot, infuser, or directly into the saucepan. Pour the hot water over the herbs. Cover and steep for 5–8 minutes: 5 minutes for a lighter cup, 7–8 minutes for fuller flavor and stronger calming effect.

Strain

After steeping, pour the tea through a fine mesh strainer into your teacup to remove herb solids. Press gently on the herbs with the back of a spoon to extract remaining liquid, but avoid squeezing too hard (to limit bitterness).

Sweeten & Finish

Stir in 1 tsp honey or another sweetener to taste while the tea is hot so it dissolves. Add an optional lemon slice for brightness if desired. Taste and adjust sweetener or lemon.

Serve immediately while warm. If preparing for later, cool to room temperature and refrigerate in a covered container for up to 48 hours; reheat gently or serve chilled over ice.