Lemon Verbena Tea: A Bright, Caffeine-Free Cup

In short: Lemon verbena tea is a caffeine-free herbal infusion made from the dried leaves of Aloysia citrodora, a shrub native to Argentina and Chile. It is the most intensely lemony of all the "lemon herbs", with a clean, sweet citrus aroma and no sourness. Steep 1 heaped teaspoon (about 1.5 g) of whole leaves in 250 ml of water just off the boil (95-100°C) for 5-7 minutes. It is lovely hot after dinner, iced in summer, and blended with mint or chamomile.

In France it is called verveine and poured as a digestif-hour tisane; in Spain and South America it is simply cedrón. In Canada it is still something of a secret, usually found as a note in blends rather than on its own. Here is what you get when you brew the pure leaf.

What lemon verbena tastes like

Crush a dried lemon verbena leaf between your fingers and the smell is unmistakable: fresh lemon zest, bright and almost perfumed. In the cup that aroma carries through, backed by a light herbal body and a subtle sweetness that many people describe as a hint of licorice.

What sets it apart is the absence of sourness. Lemon juice and hibiscus deliver citrus through acidity; lemon verbena delivers it through aroma alone, so the liquor stays smooth and gentle. The colour is pale, somewhere between straw and light green-gold, and the finish is clean and cooling, with a faint camphor-like freshness.

Lemon verbena vs lemongrass vs lemon balm

Three different plants share the "lemon" label, and they brew very differently.

If you want the loudest, cleanest lemon flavour, verbena wins. Lemongrass is the choice for spiced blends, and lemon balm is the softest of the three.

How to brew lemon verbena tea

Whole dried leaves are large and light, so measure by volume rather than by eye. A kitchen scale helps the first time.

1. Measure: 1 heaped teaspoon (1.5-2 g) per 250 ml cup, or 2 tablespoons for a 1 L teapot.
2. Heat water to a full boil, then pour straight over the leaves. Herbs need hotter water than green tea.
3. Cover and steep for 5-7 minutes. Covering the cup keeps the volatile lemon oils in the tea instead of in the room.
4. Strain and taste. Lemon verbena does not turn bitter, so you can steep up to 10 minutes for a stronger cup.
5. Re-steep the same leaves once more with a slightly longer time; the second cup is softer but still fragrant.

A touch of honey rounds it out, though most people drink it plain. Milk does not suit it.

Iced lemon verbena for Canadian summers

Lemon verbena makes one of the best iced herbal teas, and it needs no sugar to taste refreshing. Two methods:

• Cold brew: put 4 tablespoons (about 8 g) of leaves in 1 L of cold water, refrigerate 6-8 hours, strain. The result is delicate and sweet, with no cooked-herb note.
• Hot brew, flash chill: steep 2 tablespoons in 500 ml of boiling water for 7 minutes, then pour over a jug full of ice. Faster and a little bolder.

Serve with a lemon wheel, a sprig of mint or a few frozen berries. It also makes a bright base for a mocktail with sparkling water.

Blends that work

• Lemon verbena + peppermint (2:1) for a cooling after-dinner cup.
• Lemon verbena + chamomile (1:1) for a soft, floral evening tea. Egyptian Chamomile whole flowers pair especially well.
• Lemon verbena + green tea: add half a teaspoon of verbena to a pot of sencha and brew at 75°C for a citrusy green.
• Lemon verbena + ginger: a slice of fresh ginger in the pot adds warmth for January evenings.

Pure whole-leaf verbena is the place to start. Pure Lemon Verbena comes as large, unbroken leaves, which hold their aroma far better than the crushed herb in tea bags. You will find more single herbs for blending under herbs and spices and the wider range of caffeine-free cups in the herbal tea section.

Buying and storing lemon verbena

Look for whole or lightly broken leaves with a bright green to olive colour. Brown, crumbly leaves have lost most of their oils. The aroma should jump out of the bag when you open it. Store the leaves in an airtight tin away from light, heat and the spice rack; the lemon oils are volatile, so aim to use a pouch within six months of opening.

If you grow lemon verbena in a pot over the summer, bring it indoors before the first frost (it is hardy only to about -5°C) and dry the leaves on a rack or in a paper bag for a week. Home-dried leaves brew just as well as bought ones.

If you enjoy single-herb infusions, Greek mountain tea is another caffeine-free leaf worth trying.

Frequently asked questions

Does lemon verbena tea have caffeine?

No. Lemon verbena is a herb, not a tea plant, so the infusion is naturally caffeine-free and suitable for the evening.

Is lemon verbena the same as lemongrass?

No. Lemon verbena is the leaf of a South American shrub with a sweet, zesty aroma; lemongrass is a tropical grass whose stalks taste lemony with a gingery edge. They are often confused but brew quite differently.

How long should I steep lemon verbena?

Five to seven minutes in water just off the boil, covered. It does not turn bitter, so longer steeps simply make a stronger cup.

Can I drink lemon verbena iced?

Yes, and it is one of the best herbs for it. Cold brew 8 g of leaves in 1 L of water for 6-8 hours, or hot brew at double strength and pour over ice.

What does lemon verbena pair well with?

Peppermint, chamomile, fresh ginger, a little honey, or a pot of sencha. It also works as a base for sparkling mocktails.