Ingredients

1.5 litres of bottled still water (or filtered water)
15g dry herb mix

Utensils

Saucepan with a well fitting lid
1 heatproof measuring jug
1 fine gauge sieve
Spoon
3 x 500ml glass bottles with tight fitting lids(easily purchased from your local chemist)

Sterilise all equipment by either heating in the oven to 150^oC/gas mark 2 for 20 minutes, using a sterilizer or using bottle sterilizing solution.

Stage 1

1. Bring water to the boil, and add the herbs. Boil for 10 minutes with the lid on
2. Remove from heat, scrape any herbs on side of the pan down into the liquid.
3. Replace the saucepan lid and allow to cool, and leave to steep for 10 – 12 hours (approx)

Stage 2

1. Reheat the tea to steaming hot. DO NOT BOIL THE TEA. Strain the tea into the measuring jug and pour into the heated bottles. Seal immediately.
2. Cool quickly by standing the bottles in cool water.
3. Once cooled store in the fridge.

Some sediment in the bottles is quite normal.