Infusing tea, how to make tea, lavender, marshmallow root | The Old Farmer's Almanac

Lavender and Marshmallow Tea

Photo Credit
Natalia Bulatova/Shutterstock

Enjoy an unexpected tea combination!

Print Friendly and PDF
No content available.

Have you ever wondered about experimenting with different dried herbs to make the perfect cup of tea? If so, you’ll be glad to know that it is extremely simple to infuse tea in a few steps. I’ve made Lavender and Marshmallow Root Tea (yes, the “real” marshmallow plant!) but you can use any dried herbs that appeal to your senses.

Tea has many satisfying powers and, in my opinion, has a much more pleasing feel than a mug of heavily brewed black coffee. Tea is a subtle addition to a happy morning, a wake-up during a drowsy afternoon, and a great way to wind down after dinner. Doesn’t everyone need these things each day of the week? I am speaking to men here, as well.

Most haven’t considered a cup of tea a personal experience, but if you infuse your own tea, it is just that. It’s quite easy, and it becomes second nature after the first time you try, not to mention an oh-so-much-cheaper process than buying tea bags at the store.

What You Need: A Small Infuser

To infuse tea, it’s best to pick up an infuser (though you can always use a sieve to remove the herbs). An infuser is usually small, metal, and ball-shaped, with tiny holes covering its entire surface. A chain dangles on one end for easy removal from piping hot water. You place herbs and tea leaves inside the infuser and clasp them together.

tea infuser and mug
I bought a fun infuser (I spent the extra dollar to ensure I was brewing in quite quaint style). It is a teapot-looking figure that opens and closes when you push up and down on the top. A pattern of star-shaped holes for straining purposes covers the sides of the infuser and its bottom. You do not need to purchase a fancy infuser, let alone a metal one. In China and Japan, they use a basket-type infuser that gives the tea a unique taste!

lavender tea infusing

How to Infuse Tea

The beginning step for infusing tea is experimenting to find herbs you love. Don’t think about what will taste perfect together; trying different combinations is all part of the fun.

Do rosemary and echinacea appeal to you? How about dandelion and mint? If you want to make a healing tea, look into the different herbs and their benefits as natural remedies.

If growing your own herbs, why not add a marshmallow plant? It’s fun to grow and has pretty white flowers.

The first tea I ever brewed was a blend of lavender and marshmallow root. If you don’t grow your own herbs, find these dried herbs in many places, from Amazon to your local stores to even Walmart! 

  1. To begin my brewing process for lavender and marshmallow root, I put a teaspoon of the lavender and a teaspoon of the marshmallow root into the infuser.
  2. I placed a pot of water on the stove and brought it to a boil, as you would when brewing store-bought tea bags.
  3. I then poured the water into a mug and placed the infuser in it. Think of the infuser as a metal tea bag. Some like to cover the cup to keep the aromas in.
  4. The steeping process was a little longer than brewing an English breakfast tea. I waited 10 minutes and it was done.

Most like to take the infuser out, but I love lavender and wanted the strong scent to linger every time I took a sip.

Infusing tea is so easy and fun; it satisfies your senses, and you can make an occasion out of it. Invite friends over to try different varieties and mix and share herbs!

Interested in growing herbs this year? See our Herb Growing Guide Library.

About The Author

Patty Sanders

Patty Sanders is a certified herbalist and professional nutritionist for Purdue University Extension. Read More from Patty Sanders

No content available.