Grow a Flourishing Backyard Tea Garden for Brewing

Lorch, who describes the process in detail in his book, How to Grow and Make Tea in the United States, notes that it involves harvesting new growth and using a combination of heat or steam, drying and rolling the leaves (depending on whether you're making white, black, green or oolong tea) to take the leaves from garden to teacup. The leaves also can be steeped fresh but won't have the same robust flavor as dried, hand-processed tea.

There is a learning curve, Lorch admits, but with a little practice it can be a DIY process. He adds: “Tea has been around for thousands of years; there is no special equipment needed."

Herbs to flavor your brew

Growing herbs for tisanes or herbal “teas” is much easier. Choose a sunny garden spot to plant seedlings like chamomile, lavender, echinacea and lemongrass, which are sold in most nurseries. Peppermint, spearmint and catnip can even be grown in containers on the patio.

Herbal teas also offer significant health benefits: Chamomile is linked to improved sleep quality; peppermint has antimicrobial and antiviral properties and has been shown to ease digestive upset; and ginger is associated with lowered inflammation.

Lemon verbana tea

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If you're growing herbs for tea, Dedora suggests steering clear of pesticides. Harvest fresh herbs in the morning when the oils — and flavor — are strongest. You can steep fresh herbs in boiling water to make garden-to-teacup brews but dried herbs pack a bigger flavor punch.

"Dried is the way to go,” Dedora says. “Dried herbs dry in the oils so you use less."

To dry, harvest a handful of herbs on the stem and bundle the stem ends with an elastic; hang them in a dark room. Exposure to direct sunlight will degrade the oils in the leaves, while a humid spot — like a bathroom — could cause mold to grow on the leaves.

Once the leaves are dried, which takes about two weeks, strip them from the stems (a process called garbling) and store them in a paper bag or glass jar until you're ready to make tea. Dedora notes that dried herbs have a shelf life of up to two years.

Plan to use about one tablespoon of dried herbs per teacup; double the amount if using fresh herbs. You can purchase reusable tea bags or a tea strainer (also known as a tea ball) to separate the fresh or dried herbs from the water. You can use a single variety of herb, like peppermint, or mix multiple herbs, like lavender, lemon verbena and spearmint, to make custom tea blends. Don't be afraid to get creative.

"Not only is [tea from herbs growing in your backyard] healthier and fresher but you're saving on your carbon footprint,” Dedora says. “There is absolutely a wow factor."