Fresh herb tea

To me herbal teas in a bag can have an off taste, but herbal teas made with fresh herbs have a bright garden greenness that I love. This summer I’ve been enjoying fresh mint tea, always a tongue-tingling delight, as well as lemongrass and lemon verbena. Fresh ginger with honey is a winter favorite.

Ingredients (one or a combination)

  • Mint
  • Lemon verbena
  • Lemongrass
  • Ginger
  • Lemon or orange zest (outer zest peeled from fruit, not grated)
  • Black or green tea (if you like a stronger-flavored – or caffeinated – tea)
  • Filtered water

Hot tea directions

  1. Boil water. Let cool in kettle for 5-10 minutes.
  2. Add fresh herbs to a teapot. Amount depends on the strength of the herb and how strong you like your tea – approximately 1/4-1/2 cup of leafy herbs per cup of water. Ginger can be potent, depending on freshness.
  3. Pour hot water over herbs and let steep for several minutes. If you like, use a spoon to press herbs against the vessel to release additional flavor. Enjoy with honey or sweetener, if desired.

Sun tea directions

  1. Add fresh herbs to a glass jar. Amount depends on the strength of the herb and how strong you like your tea – approximately 1/4-1/2 cup of leafy herbs per cup of water. Ginger can be potent, depending on freshness; try a few slices and add more if you like.
  2. Fill with filtered water and let sit in sun for several hours, or a day or so in the refrigerator. If you like, use a spoon to press herbs against the vessel to release additional flavor.
  3. Enjoy with honey or sweetener, if desired.

Note

  • Experiment with different combinations: Fresh mint with green tea – sweetened, of course – is a Moroccan tradition. Lemongrass and green tea is a favorite or my mom’s; Elise of Simply Recipes writes about having mint and lemon verbena at the Chez Panisse Cafe; ginger and mint is also a wonderfully stimulating combination.

Here’s a link back to the post and pictures.

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