As a side note, I really like the view out my window in my new apartment. This is the view looking out from my work desk. You can see the amber color of this tea; the color is significantly darker than one would get from brewing a typical green tea in the same manner. I believe it is the green rooibos and vana tulsi which impart the darker color.
I chose vana tulsi for this blend because it has a fresher, more herbaceous aroma, and is a little lighter, whereas the other types of holy basil have a more warming, spicy aroma which I think would blend less well with the other herbs.
- One teaspoon vana tulsi.
- One teaspoon green rooibos.
- Two teaspoons lemon verbena.
- (Equivalent?) two teaspoons Lemon Balm (home grown!).
It's hard for me to get a good estimate of the amount of lemon balm used, because I grew and dried it, so it is much coarser in leaf texture than the other herbs. The amount I put in occupied much more space than the other herbs, but if it had been crushed to a similar texture as the lemon verbena, I'm estimating it would have been about two teaspoon's worth.
I steeped this batch for about 8 minutes, in one cup of water which I heated to boiling, then I diluted with cold water and cooled it in the fridge before drinking it. I did not add any ice.
The Result and Review:
In this blend, the vana tulsi overpowers the other herbs, so next time I'll use less. Surprisingly, with all the lemony herbs, I notice the lemon least of all in the aroma. The overall character is very herbaceous, summery, and reminds me of a garden. Pleasing, delicately spicy, yet refreshing. With a balance of warming and cooling aromas, this is not a "straight cool" herbal tea the way iced mint tea is. Flavor is mild, not much bitterness or sourness, but there is a fairly astringent aftertaste. Overall strength was moderate; flavorful, but I could drink it in quantity too.
This blend was very enjoyable, but I think it could be improved. Next time, I'll use less vana tulsi.