According to author Elsa Petersen-Schepelern, an infused tea such as this is known a tisane in French, which is essentially an infusion of any herbs, flowers, or leaves. “In early times,” explains the author, “they were seen as cures for many ailments. Nowadays, people drink them because they taste good. Tisanes can also be made with chamomile flowers, lemon balm, marjoram, sage, thyme, and orange blossoms.”

You can make them in a tisaniere, as author Petersen-Schepelern explains, which is simply a tall, lidded cup with a strainer inside to hold herbs. You can sometimes happen upon them in antique shops, flea markets, and the online like, though they’re not at all essential for making tisane. A French press or a tea pot works quite well. Originally published August 19th, 2010.–Elsa Petersen-Schepelern

A pot of rosemary infused tea with rosemary sprigs sticking out the top and a glass beside it.

Rosemary Infused Tea

5 / 3 votes
This rosemary infused tea, called a tisane, is made by steeping rosemary and honey in hot water. Healthy, easy, and a spa treatment for your insides.
David Leite
Servings2 servings
Calories11 kcal
Prep Time1 minute
Cook Time9 minutes
Total Time10 minutes


  • 4 to 6 sprigs of rosemary, or 6 tablespoons orange pekoe tea leaves in a diffuser
  • 1 to 2 teaspoons honey, at room temperature


  • Place the rosemary and honey in a French press or teapot, cover with boiling water, and let the mixture infuse for about 5 minutes.
  • Plunge or strain the rosemary infused tea and sip it warm or at room temperature.
Cool Smoothies

Adapted From

Cool Smoothies

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Serving: 1 servingCalories: 11 kcalCarbohydrates: 3 gProtein: 1 gFat: 1 gSaturated Fat: 1 gSodium: 1 mgFiber: 1 gSugar: 3 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2007 Elsa Petersen-Schepelern. Photo © 2010 William Lingwood. All rights reserved.

Recipe Testers’ Reviews

So easy and perfect! This infused tea has the gentle whisper of rosemary and honey that’s just perfect on a super-hot day. It’s great poured over crushed ice, and if you want to perk it up a bit, a sprig of fresh rosemary does the trick. I used my French press and it was the way to go. I’m so excited about this process that I’m trying basil today to see what I can conjure.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    Just about anything scented, garnished, or otherwise sexed-up with rosemary has my name on it! Excellent. Thanks so much for linking to my Italian Greyhound.

  2. This sounds so good – simple and delicious. I love rosemary (and have lots of it growing in my apartment) and so I’m definitely going to be making this. Thanks for the great idea!