Lemon Verbena Green Iced Tea

We have been playing with different versions of green iced tea over the past few weeks. I’m a big fan of green tea, especially in the summer, as it feels lighter and softer than black tea, much more appropriate for the warmer months if you ask me. We made a few different batches over the weeks and played with lemon, honey, brown sugar and, as you can see, lemon verbena. They were all good and different but I have to say this one was my favorite. It has a light subtle lemon verbena taste which I find lovely and most of all, it’s very refreshing. It also helped deal to some extent with the jungle plant that the lemon verbena in our garden was quickly becoming.


As all iced teas are, it’s pretty simple and straightforward. A few leaves of verbena are added to the green tea, it’s steeped for a little, poured over ice and lemon slices, and put away in the fridge for a few hours. From then on, it keeps for a few days although with the heat we’ve been having it none of the batches lasted very long in our house. We don’t like our iced tea very sweet, especially not iced green tea, but if you like yours very sweet, I would add another teaspoon of brown sugar to it. And for the record, these days, we steep and strain our tea leaves in a french press, but whichever is your favorite way of steeping tea works.

Lemon Verbena Green Iced Tea

1 pitcher

  • 3 tsp green tea leaves
  • 8 lemon verbena leaves, divided
  • 6 cups water
  • 4 lemon slices
  • 1 tsp brown sugar
  • ice cubes

Bring the water to a boil and let rest for a minute or two. Put the tea leaves and 4 lemon verbena leaves in a french press and pour the water over them. Let steep for 10 minutes. Put ice, brown sugar, the 4 remaining lemon verbena leaves and the lemon slices in a pitcher. Pour the tea over and refrigerate.

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