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Ingredients
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Chamomile Tea
Sweetener (optional)
Finish & Serving
Method
Chamomile Tea
Heat water
Bring 480 ml (about 2 cups) of fresh water to a near-boil (about 95°C / 203°F). Remove from heat just before a rolling boil to preserve delicate floral notes.
Steep chamomile
Place 2 tablespoons dried chamomile flowers (or 2 tea bags) into a heatproof container. Pour the hot water over the chamomile and cover. Steep for 6–8 minutes for a clear, mildly floral infusion. Steep up to 10 minutes for a stronger brew but avoid over-steeping to prevent bitterness.
Strain
Strain the infusion through a fine mesh sieve or remove tea bags into a heatproof pitcher. Discard used flowers or tea bags.
Sweetener (optional)
Sweeten while warm
While the tea is still warm, stir in 1 tablespoon honey (or 15 ml simple syrup) until fully dissolved. Adjust sweetness to taste. (If using granulated sugar, dissolve it in the hot tea; simple syrup can be made by boiling equal parts sugar and water until dissolved and cooling.)
Finish & Serving
Cool quickly
Allow the sweetened or unsweetened tea to cool to room temperature (about 20–30 minutes). To speed cooling, place the covered pitcher in an ice bath and stir gently.
Garnish and serve
Garnish with 3–4 fresh mint leaves or a thin lemon wheel if desired. Serve immediately. If making ahead, refrigerate the brewed tea (without ice) for up to 48 hours and add ice and lemon when serving.