Anise and Fennel Tea

Name: Anise and Fennel Tea
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4½ cups (1065 ml) filtered water, cold; 2 tsp (4 g) whole anise seeds, lightly crushed; 2 tsp (4 g) whole fennel seeds, lightly crushed; 1 stick (3 inches) (8 cm stick) cinnamon stick, broken in half; 4 tsp (28 g) honey, or to taste (optional); 4 thin slices (40 g) lemon, cut into thin rounds (optional)

From the MyKitchenBank Kitchen

A fragrant, gently sweet Middle Eastern herbal tea made by simmering anise seeds, fennel seeds and a cinnamon stick. Traditionally sipped after a meal to settle the stomach, it is caffeine-free and soothing any time of day.

Prep: 5 min
Cook: 15 min
Wait: 10 min
Total: 30 min
Makes: About 4 cups (1 liter), 4 servings

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Steps

Before you start

Measure the water and spices first; the tea comes together quickly once the water is heating.
Use whole seeds, not ground, so the tea stays clear and is easy to strain.
Have a fine-mesh strainer and a heatproof pitcher or teapot ready before you finish simmering.
Anise and fennel are mildly sweet, so taste before adding any honey.

1
Crush the seeds
- Place the anise seeds and fennel seeds in a mortar and press and twist with the pestle 5 to 8 times, just until the seeds crack and smell strongly of licorice.
- Alternatively, put them on a cutting board and press down with the flat side of a heavy knife.
- Do not grind to a powder.
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Ready when: Seeds are cracked open but still mostly whole, and smell sweet and strongly of licorice
Tip: Crushing exposes the oils inside the seeds, which gives a much fuller flavor than whole seeds alone.
2
Combine and heat
- Pour the water into the saucepan and add the crushed seeds and the cinnamon stick halves.
- Set over medium-high heat and bring to a boil, about 5 minutes.
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Ready when: Large bubbles break steadily across the surface
Tip: Stay nearby; the pot can boil over quickly once the seeds are in.
3
Simmer gently
- Reduce the heat to low, cover the pan with the lid slightly ajar, and simmer for 10 minutes.
- The liquid will turn pale golden and the kitchen will smell of licorice and cinnamon.
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Ready when: Liquid is pale golden amber with only tiny bubbles at the edges
Tip: Keep the simmer gentle. A hard boil can make the tea taste bitter and cook off the aroma.
4
Steep off heat
- Turn off the heat, keep the lid on, and let the tea steep for 5 minutes.
- Longer steeping gives a stronger, more pronounced licorice flavor.
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Ready when: Tea is a deeper golden color and smells strongly aromatic
5
Strain the tea
- Set the fine-mesh strainer over the heatproof teapot or pitcher and pour the tea through it to catch the seeds and cinnamon.
- You should have about 4 cups (1 L) of tea.
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Ready when: Tea is clear with no seed fragments floating in it
Tip: Press the seeds lightly with a spoon against the strainer to extract the last of the flavor.
6
Sweeten and serve
- Place 1 teaspoon of honey in each of 4 cups, if using.
- Pour in the hot tea and stir until the honey dissolves, about 20 seconds.
- Float a thin lemon slice in each cup if you like.
- Taste and add more honey if desired.
- Serve hot.
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Ready when: Honey is fully dissolved and the tea is hot but comfortable to sip
Tip: Add honey after straining and slightly cooled tea is fine; very hot liquid is fine too, but stir well so it doesn't sink and pool at the bottom.

Good to know

Tips

Do not grind the seeds to a powder; cracking is enough and keeps the tea clear.
For a milder tea, reduce each seed to 1 1/2 teaspoons; for a stronger one, steep an extra 5 minutes.
Serve in small glasses in the traditional style, with a sprig of fresh mint if you have it.
Anise and fennel are commonly enjoyed after a heavy meal, but check with a doctor before drinking large amounts if pregnant or on medication.

Make ahead

"Brew and strain the tea up to 2 days ahead, cool it, and refrigerate in a covered jar. Reheat gently before serving."

Storage & reheating

"Room temperature: up to 2 hours once brewed. Refrigerator: store strained tea in a covered container for up to 3 days. Freezer: not recommended, though it can be frozen in ice cube trays for up to 1 month to make iced tea. Reheat on the stove over low heat or in the microwave for 1 to 2 minutes until steaming, without boiling."

Substitutions

honey → Granulated sugar or maple syrup. Use 1 teaspoon per cup; maple adds a subtle caramel flavor. Use agave for a vegan option.
cinnamon stick → 1/2 teaspoon ground cinnamon. The tea will be slightly cloudy; strain through a coffee filter for clarity.
whole anise seeds → 1 whole star anise. Use 1 star anise in place of the 2 teaspoons of seeds; flavor is similar but a bit more intense.
lemon → A few fresh mint leaves. Adds a cooling, fresh finish instead of citrus brightness.