This simple lemon verbena tea recipe comes together in just 15 minutes using loose verbena leaves and water. The aromatic, citrus-forward infusion is lovely plain or with a spoonful of honey. It also makes an excellent lemony base for iced tea—see the instructions below for tips on chilling and flavoring.
Tea time in Morocco is a cherished daily ritual and lemon verbena tea—known as Louisa—is a familiar part of that tradition. My family grew up drinking it year-round. My relatives loved the herb so much they took seeds with them and grew plants in their new homes across North America.
Fresh lemon verbena was once hard to find where I live in Washington, but it’s much easier to source now at many markets or online. If you live in a warm climate, consider growing a potted plant: fresh leaves are especially fragrant and rewarding when steeped. Dried leaves work well too.
This caffeine-free, herbaceous tea has a calming quality that makes it a nice evening beverage. It’s equally enjoyable served hot or chilled as iced tea.
The flavor is versatile: try a squeeze of lemon, a spoonful of honey, a strip of citrus peel, or fresh fruit in the iced version. For a similarly comforting cup, consider trying Moroccan mint tea, turmeric tea, or spiced Moroccan coffee.
What You’ll Need
Despite the lemony aroma, this tea contains no lemon—only lemon verbena leaves and water.
- Lemon verbena leaves (fresh or dried)
- Water
- Optional: honey or sugar to taste
See the recipe card below for exact quantities.
Step by Step Instructions
What To Enjoy With Your Tea
In Morocco, tea time often includes sweets and small bites. Families each have their favorites; here are a few classic Moroccan treats that pair wonderfully with Louisa tea:
Sfenj (Spongey Moroccan Donuts)
Moroccan Krachel (Brioche Sweet Rolls)
Gazelle Horns (Moroccan Almond Cookies)
Honey Dipped Almond Briouat
Lemon Verbena Iced Tea
Leftover tea can be cooled and stored in an airtight container in the refrigerator for up to five days. Enjoy it cold straight from the fridge, reheat gently, or freeze portions in ice cube trays to use in iced drinks.
To make a bright iced tea, dissolve a sweetener while the tea is still warm, chill, then serve over verbena-infused ice cubes. Add a squeeze of lemon, citrus slices, fresh fruit, or a few fresh verbena leaves for garnish. This tea makes a very refreshing summer beverage.
More Moroccan Drinks
Moroccan Mint Tea
Authentic Moroccan Coffee (10 Minutes)
Happy sipping!
Lemon Verbena Tea (15 Minutes)
- Author: Salima Benkhalti
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Tea, Drinks, Beverages
- Method: Steeped
- Cuisine: Moroccan, North African
- Diet: Gluten Free
Description
This simple lemon verbena tea recipe takes about 15 minutes and needs only lemon verbena leaves and water. It is aromatic, lightly citrusy, and can be sweetened with honey or enjoyed plain. It also works beautifully as a base for iced tea.
Ingredients
- 6–8 lemon verbena leaves (fresh or dried)
- 2 cups water
- Optional: honey or sugar, to taste
Instructions
- Bring water to a boil. Heat water in a kettle or pot until it reaches a low boil.
- Steep the leaves. Place the lemon verbena leaves in a teapot or mugs and pour the hot water over them. Cover and steep for at least 10 minutes.
- (Optional) Sweeten: Stir in honey or sugar if desired, while the tea is still warm.
- Enjoy! Strain if you prefer a clear cup, then serve hot or chill for iced tea.
Equipment
Lemon verbena leaves (fresh or dried)