Barley Free Green Tea with Lemon Balm and Ginger
This soothing cup layers the grassy brightness of green tea with the citrusy, herbal lift of fresh lemon balm and a gentle warmth from sliced ginger — it's the kind of drink that feels like a reset in mug form. The technique here matters: bringing the ginger to a gentle simmer first coaxes out its warmth without any harshness, and letting the water cool slightly before adding the tea keeps everything smooth and never bitter. Fresh lemon balm leaves steep alongside the tea for just a few minutes, releasing their delicate oils into a clear, pale gold brew that smells as good as it tastes. A drizzle of raw honey rounds it all out, and a small squeeze of lemon juice at the end adds a bright little edge if you want it. For anyone navigating grain sensitivities, this recipe is naturally worry-free — every ingredient is a whole, simple food with nothing hidden in the list. It's an easy, elegant ritual that works just as well on a slow weekend morning as it does winding down in the evening.
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Learn more →Ingredients
2 servings
- 2 cups filtered water
- 2 tsp loose-leaf green tea (or 2 green tea bags)
- ¼ cup fresh lemon balm leaves, lightly packed
- 1 tsp fresh ginger, peeled and thinly sliced
- 1–2 tsp raw honey, to taste
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
Combine the filtered water and sliced ginger in a small saucepan over medium heat and bring to a gentle simmer, about 3–4 minutes. Remove from heat and let the temperature drop for 1–2 minutes until it is no longer at a rolling boil — green tea steeps best around 170–180°F (77–82°C) to avoid bitterness.
- 2
Add the green tea and fresh lemon balm leaves to the hot ginger water. Steep for 3–5 minutes, until the tea is a clear pale gold and the lemon balm aroma is noticeable. Do not steep longer than 5 minutes, as the green tea will turn bitter.
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