Capsaicin Free Lavender Lemon Balm Tea
There is something genuinely calming about wrapping your hands around a mug of something this fragrant and gentle. Fresh lemon balm brings a soft, citrusy brightness that pairs beautifully with the floral depth of dried lavender buds, and a squeeze of lemon juice ties it all together with just enough zing. The whole process is unhurried — a gentle simmer, a short steep, and a slow press through the strainer — which makes it feel like a ritual as much as a recipe. For anyone navigating a sensitivity to capsaicin, herbal teas can sometimes be a minefield of "warming" blends loaded with chili, ginger heat, or peppercorn, but this one is naturally, completely free of all that. Every ingredient here is cool, floral, and soothing by nature. A drizzle of raw honey at the end is entirely optional but rounds out the flavors in the loveliest way. It's the kind of tea you make when you want to actually slow down.
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Learn more →Ingredients
2 servings
- 2 cups filtered water
- ¼ cup fresh lemon balm leaves, loosely packed
- 1 tsp dried culinary lavender buds
- 1 tbsp fresh lemon juice
- 1–2 tsp raw honey, or to taste (optional)
Instructions
- 1
Bring 2 cups of filtered water to a gentle simmer in a small saucepan over medium heat — small bubbles forming at the bottom, not a rolling boil.
- 2
Remove the saucepan from the heat. Add the lemon balm leaves and dried lavender buds, stir once to submerge, and steep for 5 minutes.
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