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Jasmine and lemon-grass tea

Recipe from: 12/1/2000
jasmine tea

Ingredients 2
  • 250
    fresh jasmine petals
  • 100
    fresh lemon grass, sliced into rings


Place the petals and lemon-grass slices on a fine wire rack and cover with a tea towel. Dry them out completely in a fan oven set very low (not higher than 40 ºC) for about 45 minutes, tossing lightly to ensure even drying. Once dried, transfer carefully to an airtight jar. To use, place 70 ml of mixture in a teapot with sufficient water for 6 cups of tea. You could also add a rooibos teabag if you wish. Allow to draw for 5 minutes before pouring.

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