Lemongrass Tea: How to Brew It Hot, Iced, and Blended

What's inside

- What Lemongrass Tea Actually Is - What Lemongrass Tea Tastes Like - Fresh vs. Dried Lemongrass for Tea - The Best Basic Lemongrass Tea Recipe - How to Adjust Strength Without Making the Cup Rough - How to Make Iced Lemongrass Tea - The Best Ingredients to Blend With Lemongrass - Three Easy Lemongrass Tea Recipes - How to Buy and Store Lemongrass - Common Lemongrass Tea Mistakes

What Lemongrass Tea Actually Is

Lemongrass tea is an herbal infusion made from the stalks and leaves of plants in the *Cymbopogon* genus. It is technically a tisane rather than a true tea because it does not contain leaves from the tea plant, *Camellia sinensis*. Pure lemongrass is naturally caffeine-free.

The same aromatic grass used in Southeast Asian cooking can be steeped on its own or blended with ginger, mint, rooibos, hibiscus, and other ingredients. Fresh stalks usually produce a juicy, green aroma, while dried cut lemongrass delivers a lighter cup with a hay-like sweetness.

Lemongrass smells lemony because it contains some of the same aromatic compounds associated with citrus. However, it does not contribute the acidity of lemon juice. That makes it useful when you want a citrus impression without turning the drink sharply sour.

One important shopping note: use culinary lemongrass sold for food or tea. Do not substitute decorative grasses, lawn plants, essential oils, or citronella products. Although citronella belongs to a related group of aromatic grasses, products intended for candles, fragrance, or insect control are not tea ingredients.

What Lemongrass Tea Tastes Like

A properly brewed cup tastes bright, clean, gently sweet, and distinctly citrusy. The flavor falls somewhere between lemon zest, fresh-cut grass, and mild ginger, although pure lemongrass does not have ginger’s peppery heat.

The cup should not taste like lemonade. There is little natural tartness, and the infusion is generally pale yellow or light gold. A deep amber color usually comes from another ingredient in a blend, such as rooibos, honeybush, or dried apple.

Fresh and dried lemongrass have noticeably different personalities. In side-by-side cups, fresh stalks tend to emphasize green, juicy, almost floral notes. Dried pieces are softer and warmer, sometimes suggesting straw, preserved lemon peel, or sweet hay. Neither version is automatically better. Fresh lemongrass is vivid, while dried lemongrass is convenient and easy to measure.

Lemongrass also makes a forgiving base for beginners. Boiling water and a longer infusion generally improve it, unlike delicate green tea, which can become unpleasant when treated too aggressively.

Fresh vs. Dried Lemongrass for Tea

Fresh lemongrass is often available in Asian supermarkets, international produce sections, and farmers markets. Look for firm stalks with pale green or cream-colored lower portions. A little dryness at the leafy tip is normal, but avoid stalks that are slimy, extensively browned, or soft throughout.

To prepare a fresh stalk, remove any tough or damaged outer layer. Trim away the dry tip and the hard root end, rinse the stalk, and cut it crosswise into thin coins. Lightly crushing the pieces with the flat side of a chef’s knife helps release their aroma. Use a cutting board because the fibrous stalk can be awkward to cut while held in your hand.

Dried lemongrass should look greenish-yellow rather than dull gray or uniformly brown. A few tan pieces are normal. Open the package and smell it if possible: good dried lemongrass has an obvious lemon-peel aroma. If it smells mostly like cardboard, the resulting tea will probably be weak.

Cut size matters. Pieces between roughly 1/4 and 3/4 inch are easy to strain and expose enough surface area for a flavorful infusion. Powdered lemongrass infuses quickly but can create sediment, while very long leaves are difficult to measure and may not fit neatly inside an infuser.

Choose fresh lemongrass when you want a lively, aromatic cup or already have stalks left from cooking. Choose dried lemongrass for everyday convenience, consistent measuring, and easy blending.

The Best Basic Lemongrass Tea Recipe

For an 8-ounce cup made with dried lemongrass, start with:

- 0.08 ounce dried lemongrass, or approximately 1 packed tablespoon - 8 ounces water - Water heated to 205–212°F - An infuser with enough room for the pieces to circulate

Place the lemongrass in the infuser, add the hot water, cover the mug, and steep for 7 to 10 minutes. Covering matters because it keeps aromatic steam in the brewing vessel rather than letting it escape into the kitchen. Remove the infuser, stir, and taste before adding anything else.

For fresh lemongrass, use about 0.5 ounce of thinly sliced stalk for 12 ounces of water. Bring the water to a gentle boil in a small saucepan, add the prepared lemongrass, reduce the heat, and simmer for 5 minutes. Turn off the heat, cover the pan, and let it stand for another 5 minutes before straining.

Simmering is especially useful for fresh, fibrous stalks. You can steep fresh lemongrass in a teapot instead, but it may require 12 to 15 minutes to reach the same intensity.

The amount of space inside the infuser makes a practical difference. Lemongrass does not unfurl dramatically, but water still needs to move around the cut pieces. A roomy basket infuser works better than a small tea ball packed to the hinge.

These ratios are starting points rather than strict rules. Dried herbs vary in density, cut, and freshness, so one tablespoon from two suppliers may not produce identical cups. If you own a kitchen scale, measuring by weight makes repeat brews more consistent.

How to Adjust Strength Without Making the Cup Rough

When lemongrass tea tastes weak, the most reliable fix is adding more herb—not steeping the same small amount indefinitely. Increase dried lemongrass from 0.08 ounce to approximately 0.11 ounce per 8 ounces of water. If you measure by volume, move from 1 packed tablespoon to about 1 1/2 tablespoons.

Also check the water temperature. Warm water that never gets close to boiling often produces a thin, vaguely grassy cup. Lemongrass tolerates fully boiling water well, so there is little reason to brew it cautiously.

A long steep can work, but after 15 or 20 minutes, some batches develop a woody or dusty edge. That effect is particularly noticeable when the mixture contains lots of brown stalk material or fine particles. More fresh ingredient and a 7- to 10-minute steep usually taste cleaner than a very small portion left in the mug for half an hour.

If the aroma is strong but the flavor seems flat, try a tiny pinch of salt—just a few grains—or a small amount of honey. You can also add a narrow strip of lemon peel. Avoid including much white pith, which can introduce bitterness.

Hard or heavily chlorinated tap water may mute the citrus character. Filtered water is worth trying if every batch seems dull despite using fragrant lemongrass and an adequate ratio.

How to Make Iced Lemongrass Tea

Lemongrass is particularly well suited to iced tea because its aroma remains noticeable after chilling. The simplest method is to brew a hot concentrate and dilute it over ice.

For approximately 16 ounces of finished iced tea, combine 0.3 ounce dried lemongrass with 8 ounces boiling water. Cover and steep for 10 minutes, then strain. Add enough ice to bring the total volume close to 16 ounces. Stir thoroughly so the concentrate and melted ice combine evenly.

Taste the tea after it has cooled. Cold temperatures soften sweetness and aroma, so an infusion that seems slightly strong while hot often tastes balanced over ice. If you plan to add lemon juice, berries, or a large amount of ice, make the concentrate about 25 percent stronger.

Cold brewing creates a softer alternative. Combine 0.35 ounce dried lemongrass with 24 ounces cold filtered water, refrigerate for 8 to 12 hours, and strain. The result is light, clean, and less woody than an extra-long hot infusion. Use a covered pitcher and refrigerate the tea throughout the brewing period rather than leaving it on the counter.

Serve iced lemongrass tea within about three days for its freshest aroma. Keep it refrigerated in a clean, covered container.

The Best Ingredients to Blend With Lemongrass

Lemongrass acts as both a main ingredient and a supporting citrus note. Start with simple two-ingredient combinations so you can learn what each addition contributes.

**Ginger** adds warmth and spice. Try three parts lemongrass to one part dried ginger by volume. Fresh ginger is stronger and juicier, so two or three thin slices per 12-ounce mug are often enough.

**Peppermint or spearmint** makes the blend cooler and more aromatic. Begin with four parts lemongrass to one part mint. Too much peppermint can cover the softer lemongrass entirely.

**Rooibos** contributes body, vanilla-like sweetness, and a deeper color. Equal parts dried lemongrass and rooibos create an easy caffeine-free blend that can handle a splash of milk, although milk reduces some of the crisp citrus impression.

**Hibiscus** supplies tartness and a red color. It is powerful, so try four parts lemongrass to one part hibiscus. Increase the hibiscus only if you want a sharper, fruit-punch-style drink.

**Chamomile** brings apple-like floral notes. A ratio of two parts lemongrass to one part chamomile keeps the blend bright rather than heavily floral. Use a large infuser because chamomile flowers take up space.

**Lemon verbena or lemon balm** can amplify the citrus aroma, but they are not substitutes with identical flavors. Lemon verbena tends to smell more like lemon candy or zest, while lemon balm is softer and greener. Combining too many lemony herbs can make it difficult to distinguish them, so begin with a single supporting ingredient.

Honey-Ginger Lemongrass Mug

For one 12-ounce serving, combine 0.12 ounce dried lemongrass and three thin slices of fresh ginger in a basket infuser. Add 12 ounces boiling water, cover, and steep for 9 minutes. Strain and stir in 1 teaspoon honey. Add a squeeze of lemon only after tasting; the drink may already seem citrusy enough.

Ruby Lemongrass Iced Tea

Combine 0.25 ounce dried lemongrass and 0.06 ounce hibiscus with 12 ounces boiling water. Cover and steep for 8 minutes. Strain into a heat-safe pitcher and stir in 1 to 2 teaspoons sugar while the infusion is hot, if desired. Add 12 ounces cold water and chill. Serve over ice with an orange wheel. This makes about three 8-ounce servings before ice.

Lemongrass-Rooibos Vanilla Pot

Combine 0.15 ounce dried lemongrass, 0.15 ounce rooibos, and 1/4 teaspoon alcohol-free vanilla extract in a 24-ounce teapot. Add boiling water, cover, and steep for 8 minutes. Strain before serving. For a creamier cup, add a small splash of dairy or oat milk after brewing rather than steeping the ingredients in milk.

Vanilla extract varies considerably in strength, so begin conservatively. Too much can make the cup taste like frosting and hide the lemongrass.

How to Buy and Store Lemongrass

When buying dried lemongrass, prioritize aroma, visible color, and a package that protects the herb from air and moisture. A clear window can help you inspect the cut, but the entire bag should not sit in direct store lighting for months. Small quantities are sensible unless lemongrass is one of your daily drinks.

At home, transfer dried lemongrass to an airtight container and keep it in a cool, dark cabinet away from the stove. Label the container with the purchase date. It may remain usable well beyond a few months, but its bright top notes gradually fade. Smell it before brewing and use a larger portion if the aroma has weakened slightly.

Wrap fresh stalks loosely and refrigerate them in the produce drawer. For longer storage, slice the cleaned stalks, freeze them in a sealed bag, and portion them directly into a saucepan when needed. Freezing softens the texture, but that is not a problem when the stalks will be strained from tea.

Avoid storing lemongrass beside strongly scented spices in a loose or poorly sealed bag. Its own aroma can escape, and the dried pieces can also pick up neighboring odors.

Common Lemongrass Tea Mistakes

The most common mistake is using too little. Dried lemongrass looks bulky but is lightweight, so a casual pinch rarely produces a full-flavored mug. A packed tablespoon per 8 ounces is a more useful starting point.

Another mistake is leaving fresh stalks in large, uncrushed sections. Water cannot extract as much aroma from an intact fibrous surface. Thin slicing and light crushing noticeably improve the brew.

Do not judge strength by color alone. Lemongrass remains pale even when flavorful, and waiting for a dark amber shade can lead to needless over-steeping. Aroma and taste are better guides.

Finally, avoid correcting a weak cup with excessive sweetener. Sugar or honey can make the drink pleasant, but it cannot replace missing lemongrass flavor. Adjust the amount of herb, water temperature, and steeping method first; sweeten only after the base infusion tastes complete.

The bottom line

Lemongrass tea is an approachable herbal brew with a clean citrus aroma and no natural acidity. Start with boiling water, a generous portion of cut lemongrass, and a covered 7- to 10-minute steep, then adjust the amount rather than endlessly extending the brew. Once the basic cup works, ginger, mint, rooibos, and hibiscus offer easy ways to customize it.

Keep reading

- how herbal tea differs from true tea - complete cold-brew tea method - how water quality changes tea flavor - beginner-friendly herbal tea samplers - proper loose-leaf tea storage

Suggested product picks

- **Large stainless steel basket infuser** — A roomy basket lets cut lemongrass circulate and is easier to clean than a small tea ball. - **Digital kitchen tea scale** — A scale makes lightweight dried herbs easier to measure consistently from one batch to the next. - **Heat-safe glass iced tea pitcher** — A lidded pitcher can hold hot concentrate, cold water, and finished iced lemongrass tea. - **Airtight tea storage tin** — An opaque, well-sealed tin protects dried lemongrass from light, moisture, and surrounding kitchen odors.

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