Ingredients :

• Rosemary — fresh or dried — Fresh gives a brighter, more fragrant herbal tea, with that rustic touch that changes everything. A ten-centimeter sprig is more than enough for two cups. Dried works too — one to two level teaspoons. If you buy dried in a bag, check that it still smells like something when you open it: if it smells like nothing, it won’t provide anything either.
• Water — Don’t bring to a rolling boil and let cool like for green tea. Here it’s different: you can pour simmering water directly over the rosemary, around 90-95°C. Too cold and the infusion remains bland.
• Honey — A teaspoon is just enough to cut the resinous bitterness without drowning out the rosemary flavor. A classic wildflower honey does the job. Avoid very strong honeys like buckwheat — they will overpower everything else.
• Lemon juice — Optional but really useful. Lemon brings acidity that balances the richness of the honey, and it changes the color of the tea — it turns slightly toward a brighter gold. Half a teaspoon is enough to feel the difference.