"I was first introduced to tisane at Chez Panisse in Berkeley. I loved the bright flavors that fresh herbs gave to tea," says Sunset reader Rofina Wilenchik, who makes this herbal tea contribution.
Sunset AUGUST 1999
1. In 2- to 3-quart pan over high heat, bring 4 cups water to a boil.
2. Meanwhile, trim off and discard tough ends of lemon grass and pull off coarse outer leaves. Thinly slice stalks.
3. Add lemon grass, thyme, mint, ginger, lemon slices, and tea to boiling water. Cover and remove from heat. Let stand (steep) 5 to 10 minutes.
4. Pour tisane liquid through a fine strainer into a teapot or pitcher. Serve hot, or cool with ice.
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