Ingredients :

• Fresh thyme — It’s the difference between a real herbal tea and a dust infusion. Dried thyme gives something flat, a bit dusty, without depth. Fresh really smells — the essential oils are intact, the leaves hold up in hot water. Take several generous sprigs, not three shy twigs. If you have a pot of thyme on the balcony, now is the time to use it.
• Star anise (badiane) — Three stars for a liter of water is the right dosage. Any less, and you won’t really taste it. Any more, and it crushes everything else. Whole stars are better than powder — they diffuse more slowly, more cleanly. You can find them in any oriental grocery store for almost nothing, and they last for months in a closed jar.
• Honey — Optional, but honestly hard to skip if you find the tea too austere. An acacia or light flower honey disappears into the taste without taking over. A chestnut or forest honey, on the other hand, will compete with the thyme and that’s not necessarily what we’re looking for here. Add it to the cup, not the pot — this preserves its aromas.