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Guess what? Today we’re going to embrace one of life’s pick-me-ups! We’re going to make our own tea using dried herbs. Yep, I know. We all probably have perfectly good and ready-to-brew tea bags already in the pantry. But today is different.
Today we celebrate a moment of pause.
What is a moment of pause, you ask? A moment of pause is picking one thing that you are doing on rote and decide right here and now to elevate the experience surrounding it. Instead of reaching in your pantry and grabbing that chamomile, green tea, or peppermint tea bag, you’re going to pivot and shop your spices and herbs.
Making your own tea from dried herbs is so easy it’s silly we aren’t doing it more often. Besides the fact that it is often quite cheaper than pre-made tea, there is the satisfaction of making up your own concoctions. Experimenting. Who know? You might come upon a winning combination that you package and start selling on etsy. (I can always say I knew you before you were famous.)
There are really only three elements to making your own tea. You’ll need access to dried herbs, hot water, and a loose-leaf strainer.
Dried herbs
There are many places to source dried herbs. Your local natural grocers or coop often have a section of herbs and spices where you can pay by the ounce. This is a great way to experiment and work with different combinations. Specialty retailers such as Spice and Tea exchange have single herbs such as parsley, lemongrass, lavender, rose petals, peppermint, and chamomile. Amazon and other online sources will often sell herbs in bulk, although I highly recommend finding a more local source were you are ensued of freshness. Lastly, why not grow herbs and dry them out? I did this last year with a stevia plant and kick myself for letting it die off before setting aside leaves to dry out.
Hot water
Filtered is the best, especially if you live in an area with hard water as I do. Hard water often will not allow the herbs to brew as pure as they should. Use filtered water and you’ll be good to go. Boiling water is key to purifying water but always remember to let the water stop the boil before pouring over your tealeaves. Several years ago I ditched the stove teakettle and started using this Bonavita electric kettle. It quickly heats up and the long spout makes it a joy to pour.
Loose-leaf strainer
There are tons of tea strainer options out there and I have probably tried them all over the years. I stick to an unbleached loose-leaf tea filter bag by Rishi. Think of it as a coffee filter for your tea. They are ample and once you put your herbs into the pocket, tuck in the ends and viola. You are ready to pour and let steep for 7-10 minutes.
I have a few recipes to get you started on your tea journey. All you have to do is open your pantry, grab a few dried herbs, heat some water, make yourself a nice cup of tea, grab a magazine, and celebrate a moment of pause.
Joyfully Calm Tea
Makes 8 ounce cup of tea
Ingredients
2 teaspoons dried chamomile flower
½ teaspoon dried peppermint leaf
½ teaspoon dried lemon verbena
Instructions
Combine herbs.
Place in loose-leaf filter bag and place in tea mug.
Heat water.
Pour water over tea bag and steep for 7 minutes.
Remove bag and enjoy.
Kick Start Tea
Makes 8 ounce cup of tea
Ingredients
2 teaspoons dried parsley
1 teaspoon dried peppermint leaf
Instructions
Combine herbs.
Place in loose-leaf filter bag and place in tea mug.
Heat water.
Pour water over tea bag and steep for 7 minutes.
Remove bag and enjoy.
What are ways that you like to celebrate a moment of pause?
Happy brewing.
Eat well, my friends. Eat well.
Lyndi
Hey, Lyndi!
I love chamomile tea plain, or with stevia. Its sweet apple flavor is just fun. Sometimes I add cream and it reminds me of some kind of custard that I cannot recall exactly. I’m going to try your parsley/mint combo. I need a pick-me-up this week!
Hi Katharine!
I agree, it’s hard to beat chamomile! The cream mixed with the lightness of the chamomile is quite wonderful! Hope you have a wonderful Thanksgiving!!
These look amazing. I love your tea recipe above all the idea of using dry herbs. I’m definitely making these on Sunday. Thanks for sharing!
Sandra, thank you so very much! I hope you liked it… and were able to play around on your own and make your own combinations!
Great post! I was told that mullein leaf is really good for the lungs, could you please give me you your recommendation on at least 1-3 herbs that work great for the lungs?
Hello Robinson, I wish I could confidentially and professionally make recommendations for you! I would try googling a reputable source for ideas. Thank you for your nice comment!
Loved this! Must make it soon and I think this tea is beneficial for health. Thanks for sharing!
And thank YOU so much for your comment. I believe that tea is beneficial for health and also there is a joyful aspect in sipping tea.Thanks for stopping by!
hello Lyndi,
thanks for your beautiful site!
I was wondering if I can use the spices from McCormick (or any brand) instead of dried herbs in bulk from the store?
For example is dried oregano from a McCormick bottle (that you would top pizza with) safe to use? if it is safe to use in tea, is it any different from dried herbs from the store?
also if you use fresh herbs than that wouldn’t be tea but just infused water?
totally new to this so thanks!
em
Hi em! You can use spices from McCormick (or any brand) instead of dried herbs in bulk to make tea. McCormick’s website has recipes for just that! As with anything, I would check the labels of your spices to make sure that they don’t have any icky additives. Who wants to eat or drink that? But they sneak them in, sometimes!! Regarding your tea vs. infused water question….. basically, they are the same. Kinda like when you go to a Mexican restaurant and look at the ingredients, and a taco and a burrito have the same ingredients; however, they are different. Different, yet same. So, while they are basically the same, one would typically let the fresh herbs sit in the hot water (infusion) for a much longer than you would a tea. Either way, sounds delish!