How to Brew Loose-Leaf Herbal Tea
Brewing loose-leaf herbal tea is simple once you know the basics. Here is how to get a great cup every time.
- How much: about 1 heaped teaspoon (2–3 g) of dried herb per 250 ml cup. Roots and barks (ashwagandha, Siberian ginseng) are denser, so a level teaspoon is plenty.
- Water: freshly boiled water (95–100°C) for most herbs, roots, barks and dried mushrooms like reishi. For delicate flowers (calendula, passionflower) let the kettle sit for a minute.
- Steeping: flowers and leaves 5–7 minutes; roots and barks 10 minutes, or simmer gently for 10–15 minutes for a stronger brew (a decoction).
- Cover the cup while steeping to keep aromatic oils in.
- Strain and taste: use an infuser or fine strainer. Add honey, lemon or a pinch of stevia leaf if you like it sweeter.
- Cold brew: steep 1.5 times the usual amount in cold water in the fridge for 6–8 hours.
- Storage: airtight, dark container, away from heat and moisture; best within 12 months of opening.
Not sure where to start? Try the Herbal Tea Discovery Pack – 5 Single-Herb Sampler.
This guide is general information only. If you are pregnant, breastfeeding, taking medicines or have a health condition, check with your GP or pharmacist before trying a new herb.
