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Lemongrass
Lemongrass tea has a bright, citrusy taste without any of the sourness of actual lemon, with a light grassy sweetness underneath. The dried stalks are pale yellow-green and papery, cut into short, fibrous strips. To brew, steep the dried leaf in water just off the boil, 205 °F (96 °C), for 8 to 15 minutes, since the tough strands need the longer end of the infusion. The flavor pairs well with fresh ginger, mint, and a touch of honey. Lemongrass appears widely across Southeast Asian cooking, from Thai soups to Vietnamese broths, well beyond the cup.
How to brew
- Ingredient
- Dried lemongrass
- Water temperature
- 205 °F (96 °C)
- Steep time
- 8‑15 min
- Method
- Infusion
- 1 cup
- 1 tsp (2.5 g)
- 2 cups
- 2 tsp (5 g)
- 4 cups
- 4 tsp (10 g)