Exact quantities, then the method.
Verveine, or lemon verbena, is the tisane the French reach for after a big meal. It is caffeine-free with a soft, lemony, faintly grassy character, and it has been the classic after-dinner tisane in France for generations.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the An After-Dinner Cup of Verveine recipe. Canonical: https://teas.co.uk/recipes/mint-tea/an-after-dinner-cup-of-verveine/
Keep it covered while it steeps, as the lemon scent sits in delicate oils that escape with the steam. It needs nothing added, though a thin slice of lemon plays up its natural citrus if you like.
You'll need
- 1 tea bag of Rochambeau Verveine Infusion
- 250ml freshly drawn water at 100C, just off the boil
- 1 250ml mug, warmed
- 1 saucer for covering during steep
Method
- Warm your mug and bring the water to a boil.
- Add one tea bag and pour over 250ml of just-boiled water.
- Cover and steep for five minutes to hold in the lemony aromatics.
- Lift out the bag, draining it against the rim.
- Drink it as it is, or with a thin slice of lemon.
- Tip: it is the classic choice in France after a heavy meal, so try it in place of Coffee at the end of dinner.
The tea it is made with, and what to make next.
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Brewed with: Rochambeau Verveine Infusion, 25 Tea Bags 40g
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