Chamomile Tea

Chamomile is one of the most popular herbs in the world. This member of the daisy family is native to Europe, north Africa and some parts of Asia, and is cultivated elsewhere.The dried flowers are used to brew a tea renowned for soothing frayed nerves or an upset stomach.

This species of chamomile is also called German chamomile to distinguish it from another plant known as English or Roman chamomile (Chamaemelum nobile syn. Anthemis nobilis). Although the two are different species of plants, they both belong to the daisy family and have similar properties.

Other common names for German chamomile include Hungarian chamomile or blue chamomile, the latter being a reference to the blue oil produced by steam distillation of the flowers. The plant is native to Europe and northern Asia, and is commercially cultivated in France, Egypt and Hungary.

Ingredients: 100% Organic Chamomile Flowers

Preparation and Storage:

1 tablespoon per 8 ounces of water

Heat water to 160 degrees (tea is delicate)

Steep tea for 5 minutes

Store loose leaf teas in an airtight container away from light and heat.Kept in suggested conditions black tea can last 12 months. The oxidation process makes it suitable for longer-term storage as compared to other tea types. However, it is still advisable to restock often for premium flavor.

Though tea balls and strainers are often used for tea that isn't pre-bagged, ideal methods of infusing loose leaf teas employ strainers that allow for the tea leaves to completely unfurl and release their flavor. Teapots with removable strainers for tea will allow a fuller flavor. 

Some tea enthusiasts dispense with using strainers altogether and drop leaves in the pot directly and then strain the tea when serving into cups. When employing this method be sure to pour out all tea or remaining liquid will get bitter from over-steeping.

The strength and flavor of tea is a personal preference