I made Thai Basil Tea with a bright lime twist that blends herbal depth and a citrus spark in a way that surprised me.

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I love how small, honest flavors can surprise you. This Thai Basil Lime Tea begun as a lazy afternoon experiment that went a little too well.

Part Thai Basil Tea memory, part Lime Basil Recipes curiosity, it brightens everything without feeling heavy. I bruise fresh Thai basil leaves and slip in thin lime slices, the smell alone makes me stop talking.

It’s herbal, tangy and kind of addicting, you’ll find yourself tasting it between chores. I bet you’ll tweak it, over think it, and then make it again cause it’s weirdly perfect.

Ingredients

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Black tea: Adds tannins, caffeine and warm, slightly bitter base, has antioxidants, tiny protein.
Thai basil: Fragrant, peppery herb, low cal, contains vitamins and fibre, fresh flavor punch.
Lime juice: Bright sourness, vitamin C rich, low calories, balances sweetness and lifts flavors.
Lime slices: Pretty garnish, extra citrus aroma, small carbs from natural sugars, zesty finish.
Sugar or honey: Sweetens the drink, carbs for energy, honey adds floral notes and depth.
Ice: Chills fast, dilutes slightly over time, keeps drink refreshingly cold for hot days.
Thai basil sprigs: Pretty garnish, extra aroma when muddled, adds herbaceous complexity and color.

Ingredient Quantities

4 cups water, for brewing

2 black tea bags (or 2 tsp loose black tea)

1 packed cup fresh Thai basil leaves, about 20 to 25 leaves

1/3 cup granulated sugar (or 3 tbsp honey), adjust to taste

1/3 cup fresh lime juice, about 3 medium limes — you might need a bit more or less

1 lime, thinly sliced for garnish

Ice, for serving

Optional: small handful Thai basil sprigs for garnish

How to Make this

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1. Bring 4 cups water to a boil, then remove from heat and pour into a heatproof pitcher or pot with the 2 black tea bags (or 2 tsp loose tea).

2. Lightly bruise the packed cup of Thai basil leaves with your hands or the back of a spoon to wake up the oils, then add them to the hot tea.

3. Cover and steep the tea and basil together about 4 to 6 minutes for a bright but not bitter brew; steep longer for stronger flavor.

4. While still hot, stir in 1/3 cup granulated sugar or 3 tbsp honey until fully dissolved, taste and adjust the sweetness if you want it sweeter.

5. Remove the tea bags and strain out the basil leaves into a clean pitcher, pressing gently on the leaves to squeeze more flavor out.

6. Stir in 1/3 cup fresh lime juice (about 3 medium limes), and for extra citrus aroma roll one lime on the counter and press the peel over the tea to release oils before slicing.

7. Let the tea cool to room temp, then chill in the fridge until cold; if you need it fast, pour over a glass full of ice but expect slight dilution.

8. Serve over ice, garnish with thin lime slices and a small handful of Thai basil sprigs; slap the basil between your palms first to release the aroma.

9. Tip: if you like a stronger drink for iced glasses, make the tea a bit stronger or brew double strength, then top with ice so it wont get too watered down.

10. Tip: honey blends best when the tea is still warm, and muddling a couple basil leaves in each glass gives an extra fresh punch, but dont over-muddle or it gets bitter.

Equipment Needed

1. Kettle or medium saucepan to bring 4 cups of water to a boil
2. Heatproof pitcher or heatproof pot for steeping the tea and basil
3. Fine mesh sieve or tea strainer to remove basil and tea leaves
4. Measuring cup and measuring spoons (1/3 cup, tsp)
5. Small sharp knife and cutting board to slice and zest the lime
6. Citrus juicer or reamer to extract about 1/3 cup lime juice
7. Wooden or heatproof spoon for stirring and pressing the basil
8. Serving pitcher or large jar plus glasses and ice for chilling and serving

FAQ

4 cups water, for brewing

2 black tea bags (or 2 tsp loose black tea)

1 packed cup fresh Thai basil leaves, about 20 to 25 leaves

1/3 cup granulated sugar (or 3 tbsp honey), adjust to taste

1/3 cup fresh lime juice, about 3 medium limes — you might need a bit more or less

1 lime, thinly sliced for garnish

Ice, for serving

Optional: small handful Thai basil sprigs for garnish

Q: Can I use regular sweet basil instead of Thai basil? A: Yes you can, but Thai basil has a slight licorice or anise note that gives this drink its unique flavor. Sweet basil will be milder and sweeter.

Q: How long will this tea keep in the fridge? A: Stored in a sealed pitcher it stays good 3 to 4 days. Add fresh lime and basil when serving for best flavor.

Q: Can I make it caffeine free? A: Use a caffeine free black tea substitute or rooibos. The brewing steps are the same but the taste will be a bit different.

Q: Is there a good ratio for sweetness and lime? A: Start with 1/3 cup sugar and 1/3 cup lime juice. Taste after mixing and adjust: more lime for tart, more sugar for sweet.

Q: What if my tea tastes bitter? A: Try steeping shorter next time 3 to 5 minutes, or use cooler water and cold brew for 6 to 8 hours. Also remove the tea bags right after steeping so it doesn't over-extract.

Q: Can I make this sparkling? A: Yes, chill the tea first then add club soda to each glass just before serving so it stays fizzy.

Easy & Refreshing Thai Basil Lime Tea Recipe Substitutions and Variations

Black tea: swap for rooibos (caffeine free, use same amount but steep a little longer) or for oolong if you want a floral, lighter cup; if you try green tea, use cooler water and steep much less or it will get bitter.
Thai basil: use sweet basil (same volume, milder flavor), or a mix of basil and fresh mint for a brighter, more cooling drink; holy basil will be more peppery so use a few fewer leaves.
Granulated sugar / honey: replace with simple syrup 1:1 by volume for easy mixing, or use agave or maple syrup at slightly less volume because theyre sweeter (start with 2 tbsp and adjust); for low sugar use liquid stevia to taste.
Fresh lime juice: lemon juice works 1:1 for a similar tartness, or try calamansi or yuzu for a more aromatic citrus note; bottled lime juice will work in a pinch but fresh gives the best flavor.

Pro Tips

1) Bruise the basil with your hands to wake up the oils, but dont pulverize it or mush it into bits, that makes the drink bitter. Steep only 4 to 6 minutes for a bright flavor, but if you want it stronger steep a little longer and press the leaves gently when you strain to squeeze out extra aroma.

2) If you use honey, stir it into the tea while it is still warm so it blends smoothly. Or make a quick basil simple syrup (equal parts sugar and water heated with a few basil leaves, cooled) so sweetness disperses evenly and you wont get grainy spots.

3) To avoid a watered down glass, either brew a slightly stronger batch if you know you’ll be serving a lot of ice, or chill the tea fully before pouring over ice. If you need it fast you can pour over ice but expect some dilution, so plan for it.

4) For extra citrus and aroma roll the lime on the counter and press the peel over the drink to spray oils, and slap a basil sprig between your palms right before garnishing. Muddle one or two basil leaves in each glass for a fresh punch, but dont over-muddle or it gets grassy and bitter.

Easy & Refreshing Thai Basil Lime Tea Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made Thai Basil Tea with a bright lime twist that blends herbal depth and a citrus spark in a way that surprised me.

Servings

servings

Calories

kcal

Equipment: 1. Kettle or medium saucepan to bring 4 cups of water to a boil
2. Heatproof pitcher or heatproof pot for steeping the tea and basil
3. Fine mesh sieve or tea strainer to remove basil and tea leaves
4. Measuring cup and measuring spoons (1/3 cup, tsp)
5. Small sharp knife and cutting board to slice and zest the lime
6. Citrus juicer or reamer to extract about 1/3 cup lime juice
7. Wooden or heatproof spoon for stirring and pressing the basil
8. Serving pitcher or large jar plus glasses and ice for chilling and serving

Ingredients

4 cups water, for brewing
2 black tea bags (or 2 tsp loose black tea)
1 packed cup fresh Thai basil leaves, about 20 to 25 leaves
1/3 cup granulated sugar (or 3 tbsp honey), adjust to taste
1/3 cup fresh lime juice, about 3 medium limes — you might need a bit more or less
1 lime, thinly sliced for garnish
Ice, for serving
Optional: small handful Thai basil sprigs for garnish

Directions

Bring 4 cups water to a boil, then remove from heat and pour into a heatproof pitcher or pot with the 2 black tea bags (or 2 tsp loose tea).
Lightly bruise the packed cup of Thai basil leaves with your hands or the back of a spoon to wake up the oils, then add them to the hot tea.
Cover and steep the tea and basil together about 4 to 6 minutes for a bright but not bitter brew; steep longer for stronger flavor.
While still hot, stir in 1/3 cup granulated sugar or 3 tbsp honey until fully dissolved, taste and adjust the sweetness if you want it sweeter.
Remove the tea bags and strain out the basil leaves into a clean pitcher, pressing gently on the leaves to squeeze more flavor out.
Stir in 1/3 cup fresh lime juice (about 3 medium limes), and for extra citrus aroma roll one lime on the counter and press the peel over the tea to release oils before slicing.
Let the tea cool to room temp, then chill in the fridge until cold; if you need it fast, pour over a glass full of ice but expect slight dilution.
Serve over ice, garnish with thin lime slices and a small handful of Thai basil sprigs; slap the basil between your palms first to release the aroma.
Tip: if you like a stronger drink for iced glasses, make the tea a bit stronger or brew double strength, then top with ice so it wont get too watered down.
Tip: honey blends best when the tea is still warm, and muddling a couple basil leaves in each glass gives an extra fresh punch, but dont over-muddle or it gets bitter.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.