Low Iodine Green Tea with Lemon Balm and Ginger
Sipping something warm and genuinely soothing can feel like a small luxury, and this fragrant blend of green tea, fresh lemon balm, and ginger delivers exactly that. When you're navigating a low-iodine protocol, even beverages can become a source of uncertainty — but every ingredient here is naturally free of iodine concerns, making this a completely worry-free cup. The ginger is simmered first to coax out its warmth and spice, then the green tea and lemon balm steep together in that fragrant base for a pale golden brew that smells as good as it tastes. Lemon balm brings a gentle herbal brightness that plays beautifully against the ginger's heat, while a touch of raw honey rounds everything out without overpowering the delicate tea. The technique matters here — pulling the water off the boil before steeping keeps the green tea smooth and clean rather than astringent. A small squeeze of fresh lemon juice at the end lifts the whole thing and adds a citrusy finish that makes it feel almost like a craft tea-shop drink. It's the kind of recipe you'll come back to on quiet mornings or whenever you need a calm, comforting moment in your day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!