Raspberry Leaf Tea Recipe
Raspberry leaf tea is a simple herbal infusion with no caffeine and a mild, slightly earthy flavor. This recipe makes a clean, pleasant cup in under 15 minutes using dried raspberry leaf. Can be served hot or iced.
Servings 2 cups
Calories 5kcal
Cost $2
Equipment
- 1 Small teapot or mug with lid
- 1 Tea strainer or infuser
Ingredients
For the Tea
- 1 tbsp dried raspberry leaf loose-leaf; use 1.5 tbsp for a stronger cup
- 2 cups boiling water just off a full boil -- 212F
- 1 tsp honey or sugar optional, to taste
- 1 squeeze fresh lemon juice optional
Instructions
Brew the Tea
- Bring 2 cups of water to a full boil. Unlike green or oolong tea, raspberry leaf is an herbal infusion and can handle boiling water without becoming bitter.
- Place 1 tablespoon of dried raspberry leaf in a tea strainer, infuser, or directly in a teapot. For a stronger cup, use 1.5 tablespoons.
- Pour the boiling water over the leaves. Cover the mug or teapot immediately to trap the steam and volatile aromatic compounds. Steeping uncovered loses flavor.
- Let steep for 8 to 10 minutes. A shorter steep is mild and grassy. Ten minutes is fuller and slightly more tannic. Do not over-steep beyond 12 minutes or the tea turns bitter.
- Strain into cups, removing all leaf material. Add honey or a squeeze of lemon if desired. Serve hot, or pour over ice for an iced version.
Notes
Always cover while steeping to capture the aromatic compounds.
For iced raspberry leaf tea, double the amount of leaf and steep in 1 cup of boiling water, then pour over a full glass of ice.
Stored in the fridge as iced tea, keeps 3 days.
