Herbal Tea Recipe

Measure and combine

Measure the dried chamomile, peppermint, lemon balm, rooibos and lavender (if using) into a small bowl or directly into your teapot or infuser. If you prefer a finer infusion, gently crush the dried herbs between your fingers or with the back of a spoon to release oils.

Pour 2 cups (about 480 ml) of fresh cold water into a kettle and heat to a gentle simmer. For most herbal blends, bring to just below a rolling boil (around 95–100°C / 203–212°F). If using delicate flowers only, you can heat slightly less vigorously (about 90–95°C).

Steeping in teapot or cup

Place the measured herb blend into a teapot with an infuser, a tea ball, or directly into a heatproof cup. If using optional fresh ginger, cinnamon stick or cloves, add them now. Pour the hot water over the herbs, covering them completely. Cover the teapot or cup with a lid or saucer to trap the steam and flavor.

Steeping time

Let the herbs steep for 6–10 minutes. For a lighter, floral cup, steep 6 minutes. For a stronger, warming infusion, steep up to 10 minutes. Rooibos can handle longer steeping without bitterness, so lean toward the longer side if you prefer a richer body.

After steeping, remove the infuser or strain the herbs through a fine mesh strainer into a teacup or serving pot to remove solids. Taste the tea and add honey or maple syrup to taste (start with 1 teaspoon). Stir until dissolved. Add the fresh lemon slice for brightness or squeeze a little lemon juice if you prefer.

Serve the herbal tea hot in pre-warmed cups. If you prepared extra in a teapot, keep it covered to retain heat and aroma. For iced herbal tea: let the infused tea cool to room temperature, then refrigerate until cold and serve over ice with lemon slices and optional fresh mint.