With its rich yet non-overpowering natural lemon aroma and fresh, slightly sweet taste, lemon verbena tea has become a representative of “summer staples” and “post-meal favorites” among herbal teas worldwide. It not only meets the seasonal need for relieving summer heat but also eases the gastrointestinal burden caused by modern diets. Especially in consumer markets that prioritize “natural flavors” and “light wellness,” it has gradually transitioned from a niche herbal tea to a popular daily beverage.
1. Manufacturing Process: The Key Is to Lock in the “Natural Lemon Aroma”
The processing of high-quality lemon verbena tea revolves around “preventing essential oil loss” and “avoiding bitter taste,” with three core steps:
Precise Harvesting: Select leaves in the “bud stage to early flowering stage” (June-July in summer, when citral content is highest). Harvest between 9 a.m. and 11 a.m. on sunny days—when dew has evaporated, the leaves have moderate moisture content, and essential oils are less likely to spoil due to dampness. Only retain fresh upper-middle leaves (old leaves tend to be bitter).
Drying to Lock in Aroma: Use either “low-temperature shade drying” or “drying at below 40°C”. For shade drying, place the leaves in a well-ventilated, cool area for 5-7 days until their moisture content drops below 10% and they feel crisp without crumbling. Low-temperature drying uses temperature-controlled equipment to quickly lock in essential oils, preventing citral decomposition from high temperatures (temperatures exceeding 50°C will cause a “burnt” aroma).
Sorting and Cutting: After drying, manually sort the leaves to remove withered leaves and stems (stems contain coarse fiber, which easily makes the taste rough). Cut the leaves into 1-2 cm segments—this facilitates flavor release during brewing while preserving the leaf shape.
2. Sensory Characteristics
The “naturalness” and “high quality” of premium lemon verbena tea can be directly judged by its appearance, aroma, liquor color, and taste:
Appearance: Dried tea leaves are dark green with pale yellow edges (a normal color after natural drying, not uniformly bright green). The leaf edges are slightly curled and covered with fine fuzz (a characteristic of high-quality varieties), with no crumbs, dark spots, or mold. After brewing, the leaves unfold, turning pale green, and have a soft, resilient texture.
Aroma: When smelling dried tea closely, it emits a natural lemon fragrance—no pungent artificial scent or sourness. After brewing, the aroma is released quickly: hot-brewed tea has a richer lemon aroma, while cold-brewed tea has a sweeter scent, and the aroma is long-lasting (inferior products lose their aroma quickly after brewing).
Liquor Color: Hot-brewed tea produces a light yellow-green liquor that is clear and translucent, with no cloudiness or sediment. Cold-brewed tea has a paler color (light green) and a subtle luster under sunlight.
Taste: It tastes fresh and slightly sweet with natural lemon notes, no bitterness or astringency (inferior products tend to be astringent due to excessive old leaves or over-drying). After swallowing, a faint herbal aftertaste remains in the throat, accompanied by a distinct “freshness” (not the minty coolness, but lemon-like freshness).
3. Brewing Methods
1. Classic Hot Brewing (Ideal for Autumn/Winter / Post-Meal)
Quantity: 5-7 grams of dried lemon verbena leaves (about one small handful) or 3-5 fresh leaves.
Water Temperature: 80-85°C (avoid boiling water—high temperatures destroy citral, leading to a burnt aroma and astringent taste).
Steeping Time: Steep for 3-5 minutes until the leaves unfold and the liquor turns light yellow-green. The tea can be re-steeped twice; extend the steeping time to 5-6 minutes for the second brew (leaves release flavor slowly).
Golden Pairings:
For better digestion: Add 1 spoon of honey (balances slight acidity, ideal for post-meal drinking) + 1 slice of ginger (warms the body in winter and enhances digestive power).
For energy boost: Add 1 slice of lemon (strengthens the lemon aroma, suitable for morning drinking).
For a milder taste: Add 2-3 chamomile flowers (neutralizes the freshness, suitable for light drinking before bed).
2. Refreshing Cold Brewing (Ideal for Summer / Heat Relief)
Quantity: 10 grams of dried lemon verbena leaves (or 8-10 fresh leaves) paired with 500ml of purified water (at a ratio of approximately 1:50).
Method: Place the leaves and water in an airtight bottle, then refrigerate for 4-6 hours (do not stir to avoid leaf breakage which causes astringency).
