After reading the chicken's herbal tea thread .......

[Thelma Sanders]

I thought I'd try a few more, as I've only really tried a few brews from bags in the UK. In Greece mountain tea seemed quite medicinal, so needed honey (a lot) to make it drinkable

Any recipes you can recommend?

[Snoop Puss]

My favourites are thyme with a bit of smidgen of honey, and chamomile and fennel, no need for any sugar or honey with this one.

[Jay-ell]

Are you after different types of real tea or are you after herbal tea recipes (VC has already started a thread for these)?

For real teas I like Rose Pouchong which is a rose flavoured oolong tea.

I prefer Orange Pekoe if I'm using a pot rather than dust. As I think you ket a better flavour, or if I'm using an infuser broken orange pekoe.

For black teas I like Assam (often used in breakfast teas) or Earl Grey a Black tea blend flavored with the oil from the Bergamot Orange
(not the herb bergamot which does have a similar flavour)

I don't really drink green tea, and don't think I've ever touched a white one.

[Thelma Sanders]

I did mean herbal teas, but saying you like mint and rosemary, doesn't tell me how much of each or how to go from leaves to tea IYKWIM.
Do you have to dry the herbs first like ordinary tea, or do you just bung the picked herbs in a pot and add water? how much water to add ?

That's why I did a separate thread - but merge them if you think that would be best

[veggiechicken]

You can use fresh or dried herbs. Dry the annual ones to use in winter.
As for proportions, its like asking how much tea do you use for a cup. Strong or weak? Everyone has a slightly different take on it.
I just bung a few leaves in a cafetiere thingy, pour boiling water on and walk away for 5 minutes. then push the plunger down and pour off the "tea". I usually leave the leaves in the pot and add a few more next time, the same type or a different one. No recipes, that would be like having a plan.

[Snoop Puss]

When I make thyme tea, I just bung a smallish sprig in a cup and pour on very hot water. Then, when I think it's about the right colour and smell, I take the sprig out and add honey if I want it.

[Jay-ell]

If I were drying herbs for herbal tea I would first bruise them (roll over them with a rolling pin) as this increases their flavour then lay them out on a tray in the airing cupboard in a thin layer (1 leaf thick) to dry.