Zhourat Herbal Tea (Lebanese Anise, Chamomile and Hibiscus Tea)
A soothing Lebanese-style zhourat blend: anise and cinnamon are simmered first for warmth, then hibiscus adds a ruby color and gentle tartness, and chamomile and dried mint steep off the heat for a floral, cooling finish. Sweetened with honey and a touch of orange blossom water.
- Prep
- 5 min
- Cook
- 13 min
- Wait
- 5 min
- Total
- 23 min
- Makes
- About 4 cups (950 ml), 4 servings of 1 cup
Steps
Before you start
- Use dried herbs that smell fragrant. Chamomile and mint that smell dusty or faint will give a weak tea.
- Hibiscus is tart and can turn bitter if boiled for long, so the recipe simmers it for only 2 minutes. Keep to that timing.
- Honey goes in at the end, after the tea has cooled slightly, to keep its flavor. Do not serve honey to children under 1 year old.
- Have a fine-mesh strainer and a heatproof pitcher or teapot ready before you start.
Measure the herbs
- Crush the anise seeds lightly with the back of a spoon against a cutting board to release their oils.
- Rinse the hibiscus petals briefly in a strainer under cold water and drain.
- Measure the chamomile and crumble the dried mint into a small bowl together so they are ready to add later.
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Ready when: Anise smells sweetly of licorice and hibiscus petals are rinsed and drained.
Tip: Crushing the anise is what gives the tea its warm licorice aroma. Whole uncrushed seeds give a much milder flavor.
Bring water to a boil
- Pour the 4 cups (950 ml) water into the saucepan.
- Add the crushed anise seeds and the cinnamon stick.
- Set over high heat and bring to a full rolling boil.
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Ready when: Large bubbles break steadily across the whole surface.
Simmer anise and cinnamon
- Reduce the heat to low, cover the pot, and simmer gently for 6 minutes.
- The water should turn pale golden and smell strongly of anise and cinnamon.
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Ready when: Water is pale gold and the kitchen smells of licorice and cinnamon.
Tip: Keep it at a gentle simmer with only small bubbles. A hard boil will evaporate the water and the aroma.
Add the hibiscus
- Add the rinsed hibiscus petals to the simmering pot.
- Leave the heat on low, uncovered, and simmer for exactly 2 minutes.
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Ready when: The tea turns a deep ruby red.
Tip: Do not simmer hibiscus longer than 2 minutes. It turns sharply sour and astringent.
Steep chamomile and mint
- Turn off the heat and move the pot off the hot burner.
- Stir in the chamomile and crumbled dried mint, cover with the lid, and let steep for 5 minutes.
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Ready when: The tea smells floral and minty, and the chamomile flowers have sunk or softened.
Tip: Keep the lid on so the aromatic oils stay in the tea instead of escaping as steam.
Strain the tea
- Place the fine-mesh strainer over the teapot or pitcher.
- Pour the tea through it, pressing the herbs gently with the back of a spoon to release the last of the liquid.
- Discard the herbs, anise and cinnamon stick.
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Ready when: Tea is clear and deep red with no floating bits of herb.
Tip: If you see small flower pieces in the tea, strain it a second time through the same strainer lined with a coffee filter.
Sweeten and perfume
- Let the strained tea sit for 1 minute so it is hot but not scalding.
- Stir in the 2 tablespoons honey until fully dissolved.
- Add the orange blossom water, if using.
- Taste and add more honey, 1 teaspoon at a time, until it is pleasantly sweet with a little tartness.
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Ready when: No honey streaks remain at the bottom of the pitcher.
Tip: Add orange blossom water by the 1/4 teaspoon. It is strong, and too much tastes soapy.
Serve warm
- Pour into four tea glasses or mugs, about 1 cup (240 ml) each, and serve while steaming hot.
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Ready when: Tea is steaming and ruby-colored.
Good to know
Tips
- Use a fine-mesh strainer. Chamomile flowers and crumbled mint are small and will slip through a regular tea strainer.
- For a stronger tea, increase the steeping time by 2 to 3 minutes rather than adding more herbs. For a lighter one, steep for only 3 minutes.
- Hibiscus can stain light countertops and cloth. Wipe up any splashes right away.
- Hibiscus can lower blood pressure and chamomile can interact with some medications. Check with a doctor first if you are pregnant or take medication.
Make ahead
"Make the tea through step 6 up to 2 days ahead. Cool, cover and refrigerate it unsweetened. Reheat gently on the stove over medium-low heat until steaming, then sweeten just before serving."
Storage & reheating
"Room temperature: up to 2 hours, covered. Fridge: up to 3 days in a sealed jar. Freezer: not recommended, though it can be frozen in ice cube trays for up to 1 month and melted into hot water. Reheat gently on the stove over medium-low heat or in the microwave in 30-second bursts until steaming. Do not boil. Also delicious served over ice."
Substitutions
- honey → granulated sugar, maple syrup or agave. Use the same amount by volume. Sugar needs a quick stir to dissolve. This also makes the tea suitable for vegans and for children under 1.
- dried mint leaves → 2 tbsp (about 6 g) fresh mint leaves. Add at the same time as the chamomile. Fresh mint tastes lighter and greener.
- orange blossom water → 1 strip of orange peel (2 inches / 5 cm) simmered with the anise. Gives a milder citrus note instead of a floral one. Remove it when straining.
- whole anise seeds → fennel seeds. Use the same amount. The flavor is slightly sweeter and milder.