Name: Rosemary Infused Tea
Prep time: 1 min
Total time: 10 min
Cuisine: French
Ingredients: 4 to 6 sprigs of rosemary, or 6 tablespoons orange pekoe tea leaves in a diffuser; 1 to 2 teaspoons honey, at room temperature

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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.

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

Adapted from Elsa Petersen-Schepelern | Cool Smoothies | Ryland Peters & Small, 2007

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

Rosemary Infused Tea

Quick Glance
(1)
1 M
10 M
Serves 1 to 2

5/5 - 1 reviews

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Ingredients

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

Directions

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.

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Recipe Testers' Reviews

Karen Depp

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.

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Comments

Karen says:

Feb 19, 2013 at 2:58 pm

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.


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1. Renee Schettler says:
  
  Feb 19, 2013 at 6:21 pm
  
  Our pleasure, Karen!
  
  
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Julia says:

Aug 28, 2010 at 10:55 pm

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!


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