Ingredients
Instructions
- Count the sage rather than spooning it. One dried leaf is the entire quantity here, and two will take the cup somewhere closer to a stuffing.
- Strip the rosemary needles off any woody stem that came with them. Stem contributes bitterness and no scent, and it is easy to include without noticing.
- Steep the two together for twenty minutes with a lid on. Both hold their oil in a resin that hot water works into slowly, which is why this takes longer than a flower tea.
- Add the honey once the leaves are out and the cup has stopped steaming hard. Honey stirred into water straight off the boil loses its floral half and leaves only the sweetness behind.
- Give each cup its own cinnamon stick to stir with. Cassia bark releases slowly, so a stick left sitting gets stronger as you go, which suits a tea drunk at a table rather than at a desk.
- Keep the rosemary and sage whole in a jar for up to a year rather than crumbling them. Whole leaves hold their oil far longer, and with quantities this small you want to count them out rather than guess.
Leave a comment
Cooked this? Have a question? Comments are read by our team before they appear, and we answer questions here.