Easy Calming Lemon Balm Tea
This easy lemon balm tea recipe makes a soothing, caffeine-free cup in minutes. Learn the perfect steeping method, pro tips, and the best calming variations.
Equipment
- Kettle or small saucepan
- Teapot or mug
- Tea infuser or fine mesh strainer
- Teaspoon
- Lid or small saucer
Ingredients
- 1 cup 240 ml filtered water
- 1 tablespoon fresh lemon balm leaves bruised (or 1 to 2 teaspoons dried lemon balm)
- 1 teaspoon honey optional, to taste
- 1 thin slice fresh lemon optional
- 1 sprig fresh mint optional, for serving
Instructions
- Heat the water until it is just off the boil, around 90 to 95 degrees Celsius (195 to 205 degrees Fahrenheit). If your kettle has no temperature control, bring it to a boil and let it rest for 30 to 60 seconds.
- While the water heats, rinse the fresh lemon balm leaves and bruise them gently in your hand or with the back of a spoon to release their oils. If using dried lemon balm, simply measure it into your infuser.
- Place the leaves in your mug, teapot, or infuser. Pour the hot water over them.
- Cover the cup or pot immediately with a lid or saucer and steep for 5 minutes. Do not skip the cover, as it traps the aromatic oils.
- Remove the leaves or lift out the infuser. Strain if needed so no leaf is left sitting in the cup.
- Stir in honey and a squeeze of lemon if using, once the tea has cooled slightly. Garnish with a sprig of mint and serve warm.
Notes
- Bruise fresh leaves before steeping. That gentle crushing is what unlocks the bright lemon oils, and it is the difference between a vivid cup and a pale one.
- Always cover while steeping. The flavor and aroma live in volatile oils that escape with the steam, so trapping that steam keeps them in your cup.
- Be generous with the leaf. Lemon balm is mild, and a weak, watery cup is the most common mistake. Use more than you think you need.
- Watch the clock. Five minutes is ideal. Over steeping turns a sweet cup harsh and grassy, so set a timer and strain on time.
- Let the water cool for a moment before pouring. Water straight off a rolling boil scorches delicate herbs and flattens the flavor.