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Strained rosemary tea in a glass mug with optional lemon and honey alongside
TasteWiser

Rosemary Tea Recipe

A mild fresh-or-dried rosemary infusion, strained before serving. Makes one 240 ml cup. Optional lemon and honey are not included in the base nutrition estimate.
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Prep Time 2 minutes
Cook Time 3 minutes
Steeping (up to) 5 minutes
Total Time 10 minutes
Servings: 1 cup (240 ml)
Course: Drinks
Calories: 1
Ingredients Equipment Method Notes

Ingredients
  

Base tea
  • 240 ml drinking water 1 US cup
  • 1 teaspoon lightly chopped fresh culinary rosemary leaves Level teaspoon; about 1 g as a rough guide, stems removed. OR ½ level teaspoon dried rosemary leaves; use one form, not both.
Optional additions
  • 1 teaspoon lemon juice Optional; add after straining
  • 1 teaspoon honey Optional; add after straining; excluded from base nutrition

Equipment

  • 1 Kettle or small saucepan
  • 1 Heat-safe brewing mug or jug
  • 1 Fine-mesh tea strainer
  • 1 Measuring spoons

Method
 

  1. Rinse fresh rosemary under running water. Strip the leaves from the woody stem, chop lightly and measure 1 level teaspoon. Alternatively, use ½ level teaspoon dried culinary rosemary. Place the chosen herb in a heat-safe brewing vessel; do not use both forms.
    Rinsing fresh rosemary sprigs under running water in a sieve
  2. Bring 240 ml drinking water to a boil in a kettle or saucepan, then remove from the heat. Carefully pour over the measured leaves. Use a vessel designed for hot drinks.
    Pouring hot water over rosemary leaves in a heat-safe brewing jug
  3. Cover and steep for 3 minutes. Strain a small sample, cool it enough to taste, and check the flavor. If desired, continue steeping up to about 5 minutes. Do not simmer the leaves or wait for a dark color.
    Covering a rosemary infusion with a saucer while it steeps
  4. Strain through a fine-mesh tea strainer, removing all leaves and stem fragments. Let the tea reach a comfortable drinking temperature. Add optional lemon or honey after straining, or drink plain. If too strong, dilute with a little hot water.
    Straining rosemary tea through a fine-mesh sieve into a glass mug

Notes

This exact recipe has not been kitchen-tested by Tastewiser. Photos are AI-generated illustrations. Timing, yield and nutrition are estimates. Nutrition describes the strained plain infusion, not eaten rosemary leaves, and excludes optional honey and lemon. A teaspoon honey adds about 21 kcal; a teaspoon lemon juice about 1 kcal. Use culinary rosemary leaves, never essential oil. If saving tea, strain, cool promptly and refrigerate covered; use within 24 hours as a conservative quality target, not a validated shelf life. This is a beverage recipe, not a medical treatment. Seek clinician guidance about regular herb-tea use during pregnancy or breastfeeding, for children, or with medical conditions or medication.