Addictive Fresh Lemongrass Tea

I love how the lemongrass infuses the tea with its citrusy and slightly minty nuances. It’s such a unique flavor that’s both invigorating and soothing at the same time. The added sugar is just enough to provide a touch of sweetness without overpowering the herbal notes. If you add the lime wheels, they add a tangy kick that I find really complements the overall taste. Hot or iced, a cup of lemongrass tea is my go-to for recharging on a busy or tiring day. It’s the kind of beverage that makes you smile as the steam rises from your cup or as you sip it chilled on a hot afternoon.

Recipe Ingredients

How to Make Lemongrass Tea

Step #1: Bring the water to a boil over high heat in a medium saucepan.

Lemongrass Stalks: The star of the show, lemongrass adds a citrusy, slightly minty, and uniquely aromatic flavor to the tea. Sugar: This sweetens the tea just enough to balance the herbal and citrus notes of the lemongrass. Lime Wheels for Garnish (Optional): These are not just for looks; adding lime wheels can introduce a tangy element that pairs beautifully with the lemongrass, just like in my Thai Style Limeade.

See the recipe card for full information on ingredients and quantities. Step #2: Add the lemongrass and boil rapidly for 5 minutes. Reduce the heat to low and simmer the tea for an additional 5 minutes. Step #3: Strain the stalks from the liquid. Stir in the sugar until dissolved. Step #4: Serve warm, or chill in the refrigerator and pour over ice. Lemongrass is one of my favorite Thai flavors. I keep a zipper bag of leftover lemongrass in my freezer, so I decided to pull it out and make use of the stems that are too rough for mincing (like for Vietnamese Vermicelli Bowl).

How to Use Lemongrass

Alright, so in the picture above, you’ll see (from left to right): tough end pieces, tender root pieces, and trimmed “grocery-store-herb-section” lemongrass root. Many people want to know how to use lemongrass. I like to buy big bunches of lemongrass at my local Asian supermarket and keep it in the freezer. I use the tender root pieces for curries, and save the tough end stalks for making this lemongrass tea recipe! Use the tender stalks for for soups like my Thai Tom Kha Gai (Chicken Coconut) Soup.