Herbal Tea
Strictly speaking, herbal teas — or tisanes — contain no tea leaves at all. They're infusions of herbs, flowers, fruits, and spices. Being caffeine-free and wildly varied, they're highly forgiving and endlessly personalised. The guide below works for most common varieties.
Bring water to a full boil
Unlike true teas, most herbal tisanes are robust enough for fully boiling water (100°C). This helps extract flavour efficiently from tougher plant materials like roots, dried fruit, and bark.
Measure 1–2 teaspoons per cup
The right amount depends on the herb. Chamomile and mint are generous with flavour; rooibos and rose hip may need a bit more. Start with 1 heaped teaspoon and adjust to taste over time.
Cover while steeping
This step is often overlooked: covering your cup or pot with a saucer or lid traps the aromatic steam — which contains a significant portion of the herb's beneficial oils and fragrance. Steep for 5–10 minutes.
Strain and sweeten to taste
Remove the herbs and taste before adding anything. Many tisanes are naturally sweet (liquorice root, rooibos) or fruity enough on their own. If desired, add honey, agave, or a slice of fresh lemon.
Enjoy warm or cold
Herbal teas make excellent cold infusions too. Steep a strong batch hot, let it cool, then refrigerate for up to 48 hours. Hibiscus and mint are especially refreshing this way over ice.