Chamomile

About this tea

Chamomile, one of humanity's oldest medicinal herbs, has been soothing people for over 5,000 years. Ancient Egyptians dedicated it to their sun god Ra, while Romans used it as incense and beverage. The name derives from Greek 'chamaimelon' meaning 'earth apple,' referring to its apple-like scent. Two varieties dominate: German chamomile (Matricaria recutita) and Roman chamomile (Chamaemelum nobile), with German being more common in teas.

The tiny daisy-like flowers are harvested when fully open, typically in early morning after dew evaporates but before the sun intensifies. Quality chamomile shows intact flower heads with bright white petals and golden centers. The essential oils responsible for its therapeutic effects - including chamazulene and bisabolol - are concentrated in the flower heads. Hand-harvesting preserves these delicate compounds better than mechanical methods.

The flavor profile is gentle and soothing: honey-like sweetness with subtle apple notes, a creamy mouthfeel, and hints of fresh hay. Quality chamomile lacks bitterness, instead offering a naturally sweet, almost buttery finish. The aroma is distinctively apple-like with floral undertones. The pale golden liquor has an almost silky texture that coats the mouth pleasantly.

Brewing recommendations: Use 1-2 teaspoons (3g) per 250ml cup with water at 95°C (203°F) and steep for 6 minutes to extract beneficial compounds. Cover while steeping to preserve volatile oils. Can be re-steeped once. Add honey to enhance natural sweetness; milk is uncommon but not unheard of.

Best enjoyed in the evening for its calming effects. Clinically proven to aid sleep and reduce anxiety. Also helps with digestive upset, making it perfect after dinner. Pairs well with honey cakes, shortbread, and mild cookies. Safe for children when properly diluted. Avoid if allergic to ragweed or daisies. The German Commission E approves it for gastrointestinal spasms and inflammatory conditions.