Thyme tea is made by steeping dried thyme sprigs in boiling water in a covered vessel. The aromatic volatile oils escape with the steam, so keep the lid on and steep the herb rather than boiling it. The flavor is pungent and resinous; lemon and honey soften its sharpness.
Bring the water to a boil, remove it from the heat, and let it stand for half a minute; freshly boiling water can scald the herb’s delicate leaves and make the tea bitter.
Put the thyme in a teapot or heatproof vessel, pour the water over it, and cover immediately. Keeping the lid on helps retain the aroma in the steam.
Strain the tea through a fine-mesh sieve and divide it among cups. Add a lemon slice to each cup. If using honey, wait for the tea to cool slightly before adding it.
Steep for 7–10 minutes; this resting time is not included in the recipe duration. Longer steeping makes the tea bitter. Dried thyme keeps its aroma for up to 1 year in an airtight jar stored away from light; if it no longer smells fragrant when rubbed, it will not add much flavor.
Kekiği kaynar suda kaynatmayıp demliğe alıp üstüne su döktüm. Kaynattığım ilk denemede uçucu kokusu gitti, geriye sadece acımsı bir tat kaldı.
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