There’s something especially grounding about making a pot of hot tea in the winter. When the air is cold and dry, tea becomes both comfort and nourishment, warming the body while supporting hydration when we often need it most. With just good leaves, hot water and a few minutes, loose-leaf tea develops balanced flavor, aroma and color as it steeps.
Hot tea supports circulation through warmth, provides antioxidants that help counter daily stress, and encourages steady hydration throughout the colder months. Black tea offers mild caffeine and a fuller flavor, green tea delivers polyphenols and rooibos provides a naturally caffeine-free option with subtle sweetness. Watching the leaves steep creates a natural pause, adding warmth and intention to winter days.
Ingredients
- 16 ounces filtered water
- 2 teaspoons Blueberry Rooibos tea leaves, or tea of choice I love both Upton Tea Imports and Mem Tea Imports, which have a wide variety of loose leaf teas.
- good quality honey, to taste optional
Instructions
- Bring 16 ounces of fresh, filtered water to a full boil (212°F). Rooibos benefits from fully boiling water, which helps extract its naturally sweet flavor and beneficial antioxidants. Measure 2 teaspoons blueberry rooibos loose-leaf tea (or tea of choice) and place it in a teapot or infuser. If using a sachet, choose one sized for a larger mug or 16-ounce serving.
- Pour the boiling water over the tea leaves and let steep for 8 minutes. Rooibos is naturally low in tannins and won’t turn bitter, so you can steep a bit longer for a deeper flavor if desired. Discard the tea leaves, sweeten lightly with honey if you like, and enjoy.
