Ingredients :

• Rosemary — Fresh or dried, both work — but fresh gives a more vibrant, slightly resinous infusion, with that green side that hits the nose nicely. Dried is softer, rounder. For one tablespoon of fresh leaves, use one teaspoon of dried: more concentrated, more powerful. No need to chop the leaves; we infuse them whole.
• Water — Not at a rolling boil — simmering water, around 90°C, preserves the essential oils better. If you don’t have a thermometer, just wait until the first tiny bubbles appear at the bottom of the pot and turn off the heat then.
• Honey — Optional, but honestly useful if you find the tea a bit austere on the palate. A wildflower honey goes well, a thyme honey even better — it plays in the same herbaceous range. One small teaspoon, no more.
• Lemon — A few drops added at the end of the preparation. The juice slightly acidifies the infusion and cuts nicely through the natural bitterness of the rosemary. It makes the tea more lively, less monolithic.