Three Ingredient Teas for Hot Tea Month

I pulled together these easy-to-craft recipes for tea which feature only three ingredients.  They can be crafted with equal amounts of each ingredient, but I like a more proportional recipe based on actual ingredients and its potency.  For example:

Here’s a simple, reliable blending framework:

• Leafy herbs: largest proportion
• Flowers: moderate (they carry aroma fast)
• Roots & barks: small amounts
• Seeds & spices: smallest amounts

A classic herbal tea ratio:

• 3–5 parts leafy herbs
• 1–2 parts flowers
• 1/2 –1 part roots or seeds
• 1/4 to 1/2 part spices

So enjoy these recipes to make your winter more enjoyable.  Start with a part that is 1 teaspoon, then if you like the blend use a Tablespoon as the part, to have enough for more than one cup of tea.  The general rule with herb teas is 1 to 2 teaspoons per 8 to 10 ounces of water and allow to steep for 5 to 10 minutes.  With Green or Black teas steep only 2 minutes.

Winter Comfort Tea

• 1 part Chamomile
• 1/2 Ginger root, grated
• 1/4 part Cinnamon, broken

Why it works: Calming, gently warming, and perfect for evenings or snowy days.
Tip: Great with a touch of honey.

 

2. Cold Weather Calm

• 2 parts Lemon balm
• 1 part Peppermint
• 1 part Elderflower

Why it works: Bright and soothing without being medicinal—nice for stressy winter days.

3. Fireside Spice Tea

• 2 parts Rooibos
• 1/2 part Cinnamon
• 1/2 to 1 part Orange peel, broken or chopped

Why it works: Naturally caffeine-free, rich, and warming with a subtle citrus lift.
Feels like: A hug in a mug.

 

4. Throat & Soul Tea

• 1/2 part Marshmallow root
• 1/4 part Licorice root
• 1 part Peppermint

Why it works: Smooth, soothing, and especially nice during dry winter months.
Note: Naturally sweet without sugar.

 

5. Winter Garden Mint 

• 1 part Spearmint
• 1/2 part Lemon peel
• 1 part Rose petals

Why it works: Light, uplifting, and reminds you that gardens return 🌸
Lovely as: An afternoon pick-me-up.

 

6. Snow Day Chai-ish

• 1 part Black tea (or roasted dandelion root for caffeine-free)
• 1/2 part Ginger root, grated (1/4 part powdered)
• 1/4 part Cardamom seeds

Why it works: Cozy spice without a long ingredient list.

 

7. Simple Herbal Nightcap

• 2 parts Linden
• 1 part Chamomile
• 1/2 part Lemon peel, grated

Why it works: Gentle, floral, and relaxing—perfect before bed.

Ginger Hibiscus Tea - Tea Blend of the Month

Red and cinnamon flavored, this tea is perfect for the holiday season, with a bit of ginger keeping your stomach happy and lemongrass for germ fighting. This can be served hot or iced.

Ginger Hibiscus Tea

2 parts dried lemongrass
1 part dried hibiscus flowers
1 1/4 parts dried finely chopped ginger
1/2 part cinnamon granules (or finely chopped cinnamon – not powder)

Mix together the dried herbs and spices.  You any size part you want, just keep it the same across all ingredients. For each 8 oz cup of tea, use 1 tsp of the dried mix, either in a tea ball, coffee filter tied shut or drawstring tea bag.  Bring water to a boil, turn off the heat and add the tea to teapot or tea cup and cover with water, closing the pot or covering the pot to keep in all of the essential oils.  Steep for 3-5 minutes, depending if you will be adding ice.

Relaxation Tea Blend - Tea Blend of the Month

Today I am speaking to the Village Garden Club of Hinsdale, Illinois. They asked me to speak on my favorite subject, herbal tea!  The program is called the Curative Properties of Tea, where I review and explain the medicinal properties of various herbs used in healing teas.

I became an herb grower because of my love of herb tea, and back in the 90's there just was not much selection, so I needed to grow a few herbs to make my own.

When making tea, you have to consider several flavors: sweet, savory, pungent and floral.  Floral flavors can be savory or sweet, but we separate them out when making tea because they are so commonly used.

Here are the rules for blending teas:

• 1 pungent, 1 savory, 1 sweet, 1 floral
• 1 pungent, 1 savory, 2 sweets, 1 floral
• 1 pungent, 2 savory
• 2 savory, 3 floral
• 1 savory, 1 sweet, 1-2 floral
• 1 sweet, 2-3 floral

And here is a tea recipe using those rules that my lecture participants will be creating today.

Relaxation Tea Blend

• 1 part lemon balm (sweet - helps relaxation and reduces stress)
• 2 parts hops (floral - increases restfulness and calm)
• 1 part mexican oregano (savory - reduces cold symptoms)

Mix together and store in a jar with a tight fitting lid.  

To Use: Use 1 tsp per cup of hot water and allow to steep 7 to 10 minutes before enjoying.

Tea Ideas for the Month of July

July is the height of the gardening season.  The herbs are growing, the flowers are blooming, and the vegetables are ready for harvest.  Everything is in its prime. The perfect time to make a tea that is filled with flowers and aromatics.  So this month I have two tea recipes and a scone mix that will let you take advantage of nature's bounty.

Aromatic Tea

Chamomile provides calming effects, catnip for relaxation and marjoram for its sweet mellow taste. And if you use mint it will be both cooling and relaxing.

• 5 parts chamomile
• 4 parts marjoram
• 3 parts catnip
• 2 parts mint (optional)

Combine herbs if dried in glass jar for storage to use later.  If using fresh, tear the leaves from stems before measuring and use a small enough amount that you can make and use on the same day to get the best flavor from your fresh herbs.

For dry: Use 2 tsp per cup of hot water and allow to steep for 5 to 7 minutes.

For Fresh: Use 2 Tablespoons per cup of hot water and allow to steep 10 minutes.

Bright Mint Tea

This is a different way to make a mint tea.  You are in essence making a concentrate, then straining out the herbs and crafting an iced tea with the intense remaining liquid.

Wash 8 sprigs of mint, twelve inches long (any mint, spearmint, peppermint, applemint, orange mint, chocolate mint.  This one is perfect for the exotic varieties of mint.)

 Remove the leaves from the branches and place in a blender with four cups of water and liquefy. Allow it steep for at least 1 hour up to 2 hours and then strain out the solids.  The resulting green liquid can then be served with ice and diluted as needed to taste.

Here is a perfect recipe for making scones from fresh herbs,  you can use any combination you want. Chives are always good in a savory scone as is marjoram, savory, rosemary and dill.

Fresh Herb Scones

• 1 1/2 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 tablespoon baking powder
• 6 tablespoons very cold unsalted butter cubed
• 2 large eggs
• 1/4 cup assorted fresh herbs, finely diced 
• 1/4 to 1/2 cup whole milk or heavy cream
• 1 egg beaten for egg wash or substitute heavy cream

Preheat your oven to 425 F degrees. Using a large mixing bowl, whisk together the flour, salt, and baking powder. Toss the cold butter cubes into the flour mixture and rub in the butter throughout the flour using your fingers. Continue until you have tiny pieces of butter throughout. And the dough looks like a coarse meal. Make a well in the center of your bowl, whisk the eggs together and add them directly into the center of the bowl, into the well, and pour in the milk (starting with a ¼ cup and use more milk as you need it. Add more milk if the dough isn’t wet enough or if needed.) and the fresh herbs. Using your hands like a claw, mix together all of the ingredients until just combined.

Transfer the dough to a lightly floured work surface. Sprinkle a little bit of flour on top of the dough as well so it’s easier to work with. Do not knead the dough but shape just enough to make round and flatten.

To make scone wedges: Once you have your dough in a round shape, use a bench scraper or knife to cut your dough into 8 wedges or triangles.

To make round scones: Flatten your dough by hand and use a round biscuit cutter to make round scone shapes. Continue until all of the dough has been used.

Transfer to a lined baking sheet and brush the tops of the scones with your egg wash. Bake for about 14 to 15 minutes until golden brown. Enjoy!

Russian Carrot Tea Sandwiches - Weekend Recipe

This weekend (6/22) I am at the Arlington Heights Garden Walk and Unique Boutique. Since it will be a lovely day in the gardens, I thought a tea sandwich with garden veggies would be the perfect recipe for the week.

Russian Carrot Sandwiches

(Adapted from the Madison Herb Society Tea Time cookbook)

3 Tbls. olive oil

3 Tbls. fresh lemon juice

2 tsp. honey

1 clove minced fresh garlic

Black pepper, ground to taste

1 tsp. lemon thyme leaves (sub. Common thyme is possible)

1 Tbls. crushed coriander seeds

2 cup. grated carrots

1 Tbls. minced fresh parsley

softened cream cheese for spreading on bread

bread (rye or pumpernickel are good choices)

Whisk olive oil, lemon juice, honey, garlic, pepper, thyme and coriander seeds together to make a dressing.

Toss grated carrots with dressing and add parsley. Chill in refrigerator at least 2 hours, or more, before preparing sandwiches.

To assemble, spread cream cheese on each slice of bread (with or without crusts). This will keep the carrot mixture from seeping into the bread and making it soggy. Place a liberal amount of carrot mixture on half of the bread slices and top them with the remaining slices. Cut into finger sandwiches and serve. I also used small rounds or mini bread slices and served them open face.