Documented recipes with measured ingredients, water parameters, and tasting notes. Each preparation is a kitchen experiment — adjust freely to suit your palate.
Recipes describe flavour and preparation only. They are not formulated for any health purpose.
Every recipe lists ingredients by volume and weight where precision matters. Water temperature is given in Celsius, consistent with New Zealand kitchen conventions.
Yield indicates a single 250 ml serving unless otherwise noted. Scale proportions linearly for larger batches, keeping steep time consistent.
Tasting notes: Honeyed floral base with a faint lavender finish. Reduce lavender if the profile feels too perfumed.
Tasting notes: Cool menthol front with a sweet citrus note on the finish. Works well chilled after steeping.
Tasting notes: Layered citrus-grass character with a peppery ginger depth that builds across sips.
A repeatable workflow that reduces variability between brews. Following these stages helps document what changes when you adjust a single variable.
Weigh botanicals when possible. Volume measurements vary with leaf cut size and compaction.
Use a thermometer or kettle with temperature control. Off-boil water suits delicate flowers; full boil suits roots.
Cover the vessel. Set a timer — over-steeping is the most common source of unwanted bitterness.
Steep 2 tsp hibiscus and 1 tsp rosehip in 300 ml boiling water for six minutes. Strain, cool, and serve over ice with a fresh mint leaf. Tart and refreshing for summer afternoons in Auckland.
Simmer 2 tsp rooibos with a cinnamon quill and two cardamom pods in 200 ml water for eight minutes. Strain, then whisk in 80 ml warmed milk of choice. Naturally caffeine-free.
Combine equal parts dried lemon balm, calendula petals, and nettle leaf (1 tsp total per cup). Steep at 90°C for five minutes. This blend showcases how three mild botanicals create complexity without a dominant note. Document ratio adjustments in a brewing journal for future reference.
Add 2 tsp botanicals per 500 ml cold filtered water. Refrigerate for eight to twelve hours. Strain before serving. Produces a smoother, less tannic cup.
Place jar with botanicals and room-temperature water in indirect sunlight for three to four hours. Monitor temperature — avoid exceeding 30°C to limit bacterial growth.
Prepare a hot infusion at double strength, then pour over a cup filled with ice. Immediate consumption preserves volatile aromatics that fade during slow cooling.
Consistent records transform one-off experiments into reproducible recipes. Note the supplier, harvest date, water source, ambient temperature, and steep duration for each session.
Photograph your setup when trying a new blend. Visual reference helps recall vessel size and fill level — details that written notes often omit.
| Servings | Water Volume | Botanical Multiplier | Steep Time Adjustment |
|---|---|---|---|
| 1 cup (250 ml) | 250 ml | 1× | Standard |
| 4 cups (1 litre) | 1,000 ml | 3.5× | +1 minute |
| 8 cups (2 litres) | 2,000 ml | 7× | +2 minutes |
| 16 cups (4 litres) | 4,000 ml | 14× | Use two infusers |
Large batches work best with multiple infusers rather than a single overcrowded vessel. Botanicals need room to expand and release flavour evenly.
Many leaves and flowers yield a second, lighter infusion within thirty minutes of the first. Add one to two minutes to the steep time. Roots and barks generally exhaust their flavour in a single session.
Honey complements chamomile and ginger blends. Agave syrup dissolves easily in chilled infusions. Unrefined sugar suits spiced rooibos preparations. Sweetener choice is entirely a matter of personal taste.
We provide general preparation guidance only. Individuals with specific dietary restrictions, allergies, or health conditions should consult an appropriate qualified professional before consuming herbal infusions.
Our team offers personalised blending guidance for educational purposes. Describe your preferences and we will suggest starting ratios.