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Drink

Balm Tea

A herbal infusion made from dried balm leaves steeped in boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Balm Tea

Ingredients

Directions

  1. Pour boiling water over the dried balm leaves.

  2. Let it infuse until sufficiently strong.

  3. Strain and pour off the tea.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Dried balm leaves
Provide the flavour and aroma that the infusion draws out into the water.
Boiling water
Extracts flavour and aromatic compounds from the leaves into a liquid.

The step that matters

Let it infuse until sufficiently strong. Infusion time controls how much flavour and aroma leave the leaves. Too short gives a weak tea, while longer steeping extracts more bitterness along with the aromatic compounds.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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