Lemon Verbena and Globe Amaranth Flower Tea

Why people make this tea

Nourilo tells the story directly: he once sat in a minibus on a congested day with freezing air conditioning blasting from behind his head the whole journey home. By the time he got back, his head felt heavy and a dull ache had set in. He brewed a handful of lemon verbena with a few globe amaranth flowers — and within a short time the headache lifted. That kind of headache — brought on by exposure to cold wind or air conditioning drafts — is what traditional Chinese practitioners call “wind headache” (tou feng tong). Lemon verbena is widely used in Europe as a calming, digestive herb with a clean lemon scent; globe amaranth has traditionally been used in Chinese medicine to clear the liver, settle cough and ease wind-related head pain.

Method

1. Place the lemon verbena and globe amaranth flowers into a teapot or heatproof cup.
2. Gently rub the lemon verbena between your fingers to release more aroma before steeping.
3. Pour in a small amount of hot water, swirl, and discard — this rinse clears any dust.
4. Add fresh hot water to cover the herbs.
5. Cover and steep for about 7 minutes.
6. Pour into cups and enjoy while warm. Re-steep as desired.

Nourilo’s Tips

For an extra aromatic cup, gently crush the lemon verbena leaves before brewing — it makes a noticeable difference to the flavour and fragrance. A handful of lemon verbena added to a warm bath is also a lovely way to relax the mind and body at the end of the day.