Lemon Balm Tea
Also Known As: Lemon Balm Herbal Tea
Origin: Ludogorie, Bulgaria, 500 - 1500 ft. above sea level
Ingredients: Luxury Natural Dried Lemon Balm Leaves
Caffeine Content: None
Taste and Aroma: Herbaceous lemon notes with a slightly dry cup.
Uses: Lemon balm tea has been used to treat indigestion, heartburn, anxiety and sleep disorders.
Number of Cups: 16oz = 200 cups tea; 4 oz = 50 cups tea, 1 oz = 11 cups tea
Preparation: Hot Tea- Put 1 slightly heaping teaspoon of loose tea for each 7-9 oz/200-260 ml of water in the teapot. Pour freshly boiled water over tea. Steep 3-7 minutes. Milk and sugar are not recommended.
Iced Tea- To make 1 L/1 QT, put 12 slightly heaping teaspoons of loose tea into a teapot. Pour 1¼ cups/315ml of boiling water over tea. Steep 5 minutes. Fill a serving pitcher 1/4 full with cold water. Pour tea into serving pitcher straining the leaves. Add ice and top-up with cold water.
Substitutes:Ceylon Black Tea, Hibiscus Rabak Herbal Tea Organic and Vanilla Chai Tea
Fun Fact: Lemon Balm isn't related to lemons; it's named for its scent, which hints gently of the citrus fruit. The herb is actually a perennial in the mint family Lamiaceae and is native to southern Europe and the Mediterranean. Lemon Balm has been valued as a natural remedy for more than 2,000 years.