The Ritual · Brewing guide
Herbal infusions are forgiving. Unlike green or white tea, most herbs will not turn bitter if you use hot water or steep them a little long. But the right amount, heat and time still make the difference between a pleasant cup and a memorable one.
The three simple rules
- Use hot water. Most herbs need water at or just below boiling (90–100°C) to release their aromatic oils. Delicate flowers like chamomile prefer about 95°C.
- Cover while steeping. Put a lid or saucer over your cup. The fragrant oils rise with the steam; covering keeps them in the cup instead of the air.
- Give it time. Herbs need longer than tea leaves, usually 5 to 8 minutes. Taste at 5 minutes and add more time for a stronger cup.
Brewing chart (per 250ml cup)
| Herb | Amount | Water | Time |
| Spearmint | 2g (1 tsp) | 90–95°C | 5–7 min |
| Chamomile | 2–3g (2 tsp) | 95°C | 5–7 min |
| Lemongrass | 2g (1 heaped tsp) | 95–100°C | 5–8 min |
| Tulsi | 2g (1 tsp) | 95–100°C | 5–6 min |
| Nettle (sisnu) | 2g (1 heaped tsp) | 95°C | 5–8 min |
Iced herbal tea
Brew at double strength (twice the herb, same water) for the usual time, then pour over a glass full of ice. Lemongrass and spearmint are especially good this way, alone or together.
Water matters
Fresh, filtered or low-mineral water gives the clearest flavour. Avoid re-boiling water that has already been boiled; it tastes flat.
Herbal teas are enjoyed as food, not medicine. If you are pregnant, breastfeeding, taking medication or have plant allergies, please check with your doctor first.