Pandan Leaf and Lemongrass Tea

Why people make this tea

Both pandan and lemongrass are household names in Southeast Asian cooking: pandan gives cakes and rice a sweet, grassy fragrance, while lemongrass is the backbone of countless soups and curries. Brewed together as a tea, they produce a light, refreshing drink that smells wonderful and is traditionally used to settle the stomach after meals, ease a bloated, gassy abdomen, and mildly support circulation. It can be enjoyed hot or cold, making it a genuinely versatile everyday drink.

Method

1. Place the dried lemongrass and pandan slices in a teapot or heatproof cup.
2. Pour boiling water over the leaves.
3. Steep (焗) for about 10 minutes with the lid on.
4. Pour and enjoy. The leaves can be re-steeped until the flavour fades.

If using fresh lemongrass and pandan: Chop about 2 tablespoons of each, simmer in 900 ml of water for 10 minutes, and store any extra in the fridge.

Nourilo’s Tips

This tea is equally good served cold — make a larger batch and chill it for a refreshing summer drink. Adding two slices of fresh lemon when steeping gives a lovely brightness. For those dealing with a gassy stomach, drink a warm cup after each meal for a few days running.