There is something deeply grounding about a cup of herbal tea brewed from plants you can see growing outside your window. Here at Buddha's Cup in Holualoa, Hawaii, that feeling shapes everything we do. We tend Kona coffee trees on volcanic slopes, harvest wild mamaki from the farm, and welcome visitors who want to slow down and understand where their beverages come from. That relationship between land and cup is exactly what this guide is about.
Lemongrass tea might not be a Hawaiian native, but it has found a natural home across the Pacific Islands. The Big Island's warm days, abundant rainfall, and mineral-rich volcanic soil create conditions where lemongrass flourishes alongside other botanical treasures. We have watched this plant earn a devoted following among both locals and visitors who discover it during farm tours or at Kona farmers markets.
This guide is written for anyone who wants the full picture. We cover what lemongrass tea actually is, what the science genuinely supports, what it does not yet prove, and how to brew it beautifully across every season of the year. Whether you are sitting on a lanai in Holualoa or reading this from the mainland during a cold winter month, by the time you finish this guide you will know how to get the most out of every cup. You will also understand when to be cautious, how to blend lemongrass with other herbs, and why Hawaiian botanical culture makes this plant feel especially at home in a conversation about mindful, locally grounded living.
We have included honest science framing throughout. Some benefits are well-supported. Some are preliminary. We will tell you which is which. That honesty is the same standard we apply to everything that leaves this farm.
What Is Lemongrass Tea and Why Does It Matter in 2026?
Interest in herbal, caffeine-free beverages has grown steadily over the past decade, and lemongrass tea sits near the top of that conversation in 2026. It is not a trend built on empty promises. The plant has a long history of traditional use across Asia, South America, and the Pacific. Modern research is beginning to catch up with what traditional herbalists have known for generations. Understanding the plant itself, its caffeine-free nature, and its cultural context helps you approach every cup with clarity and appreciation.
The Plant Behind the Cup: Cymbopogon citratus
Lemongrass belongs to the genus Cymbopogon, and the species most commonly used in culinary and herbal preparations is Cymbopogon citratus. It is a tall, perennial grass with flat, long blades and a bulbous stalk at the base. That stalk is where most of the aromatic magic happens. When you slice, bruise, or crush it, a rush of citrus fragrance fills the air. That aroma comes primarily from citral, a naturally occurring compound that is actually a mixture of two isomers called geranial and neral. The plant also contains myrcene, a terpene common in hops and mango, and limonene, which you will also find in lemon peel.
Lemongrass is native to tropical and subtropical regions of Asia, including India, Sri Lanka, and Southeast Asia. It has spread widely across the Pacific, finding its way into the cuisines and herbal traditions of countries from Thailand to Brazil. The plant thrives in warm, humid climates with well-drained soil and plenty of sun. Those conditions describe much of the Big Island's lower elevations almost perfectly.
The Hawaiian soil nutrient properties for herbal tea cultivation make the Big Island an exceptional place for lemongrass to grow. Volcanic soil delivers a mineral profile that supports vigorous, aromatic growth. The combination of sunshine, rainfall, and well-drained lava rock substrate creates conditions that concentrate the essential oils in the plant's stalks and leaves.
When you brew lemongrass tea, you are essentially making a hot infusion that draws those aromatic compounds, primarily citral and its related constituents, into the water. The result is a bright, slightly sweet, unmistakably citrusy beverage that drinks cleanly and refreshingly whether served hot or cold. According to Valley of Tea, lemongrass tea carries a distinctive flavor profile that is simultaneously lemony, slightly grassy, and mildly sweet, making it one of the most approachable herbal infusions for people who are new to caffeine-free brewing.
Caffeine-Free by Nature: What That Means for Daily Drinkers
Lemongrass contains zero caffeine. Not trace amounts. Not a reduced level compared to coffee or black tea. Absolutely none. This is not a marketing softening of the facts. Cymbopogon citratus is a grass, not a tea plant (Camellia sinensis), and it produces no caffeine alkaloids whatsoever.
That matters in practical terms. A cup of lemongrass tea at nine in the evening will not interfere with your sleep the way a late coffee might. You can brew it in the morning if you enjoy the ritual without being locked into a caffeine dependency. People who are sensitive to stimulants, including those managing anxiety, heart rhythm irregularities, or adrenal fatigue, can often enjoy lemongrass tea freely where they might need to limit caffeinated options.
Pregnancy and caffeine sensitivity deserve a separate mention. While we address safety in more detail later in this guide, the caffeine-free nature of lemongrass is worth noting here as a general positive for people who are reducing stimulant intake during pregnancy, though there are other cautions specific to lemongrass in pregnancy that we will cover honestly later.
If you are exploring caffeine-free herbal options native to Hawaii, mamaki is another plant worth your attention. Mamaki (Pipturus albidus) is an endemic Hawaiian plant that we grow right here on the farm at Buddha's Cup. It has its own distinct wellness profile and an earthy, mild flavor that pairs beautifully with lemongrass in a blended infusion. Learning about the health benefits of drinking iced mamaki tea will give you another valuable, entirely caffeine-free option to rotate into your daily routine alongside lemongrass.
Lemongrass in Hawaiian Herbal Tradition
Hawaii does not have a single ancient lemongrass tradition the way Southeast Asian cultures do. Lemongrass arrived in the islands through the waves of migration and agricultural exchange that have shaped Hawaiian culture over centuries. Polynesian voyagers brought many useful plants to the islands, and later waves of immigration from Asia, particularly from Japan, China, the Philippines, and Korea, introduced a wide range of medicinal and culinary herbs that have become woven into local food culture.
Today, lemongrass grows in home gardens, on farms, and in community plots across the Big Island. You will find it at Kona farmers markets, tucked between bundles of turmeric root and stalks of Hawaiian ginger. It is used in local kitchens for soups and marinades, and it shows up in herbal tea blends crafted by small producers throughout the state.
At Buddha's Cup, we see lemongrass as part of a broader botanical appreciation that defines Hawaiian herbal culture. The flavor profiles of local tropical teas grown and crafted in Hawaii reflect a layered, multicultural heritage. Lemongrass fits right into that story. It is a plant with deep roots in the traditions of people who now call Hawaii home, and it thrives in an environment that rewards careful, respectful cultivation.
Our philosophy at Buddha's Cup is that the best cup of anything comes from understanding where it was grown, how it was tended, and what the land contributes to the final flavor. Lemongrass, whether grown on the slopes of Mauna Loa or sourced from a trusted local farmer, carries that story in every drop.
The Complete Science-Based Benefits of Lemongrass Tea
We want to be direct with you here. Lemongrass tea has genuine, interesting potential based on current research. It also has significant gaps in human clinical evidence. We will walk through both with equal honesty. Good herbal tea culture is built on accurate expectations, not exaggerated promises. What the science does show is encouraging enough to stand on its own without embellishment.
Antioxidant and Anti-Inflammatory Properties
The most studied benefit of lemongrass, and the one with the most coherent mechanistic explanation, is its antioxidant and anti-inflammatory activity. The primary driver appears to be citral. In laboratory and cell culture studies, citral has demonstrated the ability to inhibit cyclooxygenase-2, commonly known as COX-2. COX-2 is an enzyme involved in the production of prostaglandins, which are molecules that contribute to inflammation and pain. This is the same general pathway targeted by non-steroidal anti-inflammatory drugs like ibuprofen, though the mechanisms differ in important ways and lemongrass tea is not a medication.
According to Camomila Beverages, citral's COX-2 inhibition is one of the more promising areas of research into lemongrass's anti-inflammatory potential. The key phrase to keep in mind is "cell culture studies." What happens in a petri dish does not automatically translate into what happens in the human body after you drink a cup of tea. The concentration of citral available in a brewed cup is far lower than the concentrations used in controlled laboratory experiments. That gap is real and honest researchers acknowledge it.
Nutrition Health Info notes clearly that while the laboratory findings are interesting, the evidence from human clinical trials remains limited. That is not a dismissal of the benefit. It is an accurate description of where the science currently stands. What it means for you as a daily drinker is that lemongrass tea may offer mild antioxidant and anti-inflammatory support as part of a balanced lifestyle, but it should not be positioned as a treatment for inflammatory conditions.
Beyond citral, lemongrass contains a range of polyphenols and flavonoids that contribute to its antioxidant profile. Antioxidants help neutralize free radicals, which are unstable molecules that contribute to cellular damage over time. Including antioxidant-rich foods and beverages in your diet is a broadly supported wellness practice. For more context on how herbal teas contribute to that picture, our guide on exploring health benefits of herbal teas provides a helpful broader framework.
Digestive Support, Anxiety Relief, and Cardiovascular Notes
Lemongrass has a long traditional use history as a digestive aid. Across its native range in South and Southeast Asia, it has been used to ease bloating, reduce stomach cramping, and support general digestive comfort. This traditional use is not supported by robust human clinical trials, but neither is it implausible given what we know about the plant's aromatic compounds and their interaction with smooth muscle tissue. Many people report genuine comfort after drinking lemongrass tea with or after meals, and there is enough anecdotal and traditional evidence to suggest this is not purely placebo.
The anxiety and stress benefit has actually received more rigorous attention than most people realize. A 2015 randomized controlled trial by Goes and colleagues examined the effects of lemongrass aroma on anxiety in humans. The study found that participants exposed to lemongrass essential oil aroma showed measurably reduced anxiety scores and lower diastolic blood pressure compared to controls. This is a meaningful finding. It was a human trial, not a cell culture study, and the results were statistically significant. The ThewellthieOne resource cites this research as one of the stronger pieces of human evidence for lemongrass's calming properties.
The important limitation to note is that the trial used aroma, not ingested tea, as the intervention. The relationship between inhaling lemongrass compounds and drinking them in a tea is not straightforward. That said, the act of brewing and drinking a fragrant herbal tea almost certainly involves some degree of aromatic exposure. The experience of sitting quietly with a hot cup of lemongrass tea and breathing in the steam is not nothing. Even if the mechanism differs from a clinical aromatherapy session, the calming ritual has genuine value.
Cardiovascular notes in the lemongrass literature are almost entirely based on animal studies at this point. Some research in rodent models has suggested potential effects on cholesterol and blood lipid levels, but according to Jello and Wellness, the human evidence for cardiovascular benefits is very limited and should not be relied upon as a basis for health decisions. We include this information because you will encounter it in your reading, and we want you to have an honest frame for evaluating it.
Skin, Detox Claims, and What the Evidence Actually Supports
Lemongrass tea is frequently marketed with language around "blood cleansing," "detox," and "clearer skin." These claims circulate widely in herbal wellness spaces, and they deserve careful examination. The human body has a highly efficient detoxification system centered on the liver and kidneys. No beverage "detoxes" the blood in any clinically meaningful sense beyond supporting the organs that naturally perform that function.
What the science does support is that lemongrass contains compounds that have shown hepatoprotective (liver-supporting) effects in animal studies. Some research suggests that the antioxidant content of lemongrass may help reduce oxidative stress on liver cells. This is a reasonable and interesting finding. Describing it as "supporting liver antioxidant function" is accurate. Describing it as "detoxing your blood" is not, at least not in the way that phrase is commonly understood.
Leafmilo frames the skin benefit as a downstream effect of improved circulation and reduced oxidative stress rather than a direct cosmetic action. That framing is more honest and more useful. If your body's natural processes are functioning well and oxidative stress is managed through a diet rich in antioxidants, your skin may benefit as a secondary effect. That is a reasonable wellness proposition without being a miracle claim.
The USDA nutrient data referenced by PharmEasy confirms that lemongrass contains small amounts of vitamins and minerals including vitamin C, folate, magnesium, and potassium. These are real nutrients. Their presence in a cup of brewed tea, after dilution, is relatively modest. Lemongrass tea is not a primary nutritional source, but it contributes something to the overall picture of a plant-rich diet.
The honest closing note on benefits is this: lemongrass tea is a genuinely pleasant, antioxidant-containing, caffeine-free herbal infusion with an interesting emerging research profile. It is a valuable part of a balanced wellness routine. It is not a treatment, a cure, or a replacement for medical care. The connection between health benefits and using local ingredients is real, but it works best when expectations are grounded in reality.
Fresh vs. Dried Lemongrass: Choosing Your Ingredient by Season
One of the most common questions we hear from people new to brewing lemongrass tea is whether to use fresh stalks or dried lemongrass. The honest answer is that both are excellent options, and the best choice depends on the season, your location, what is available to you, and the specific flavor profile you are aiming for. Understanding the differences will help you make confident decisions at the farmers market, the grocery store, or the online shop.
Fresh Stalks: Peak Season Selection and Preparation
Fresh lemongrass stalks are the most aromatic option available. When you cut into a fresh stalk, the citral-rich essential oils are released immediately and intensely. The flavor they produce in a brewed tea is bright, vibrant, and layered in a way that dried lemongrass, while still excellent, cannot fully replicate.
Selecting good fresh lemongrass is straightforward once you know what to look for. Choose stalks that are firm and tightly layered at the base. The outer layers may be dry and papery, which is normal. What you want to avoid is stalks that feel hollow, overly dry throughout, or that have yellowed and wilted significantly. A fresh stalk should feel dense and substantial. The bulb end, the lower few inches of the stalk, is where most of the flavor and essential oil concentration lives. This is the part you will primarily use for tea.
Preparation is where most beginners make their first mistake. You cannot simply drop a whole lemongrass stalk into hot water and expect full flavor extraction. The fibrous cellular structure of the stalk actually guards the essential oils quite effectively. Without physical disruption, most of the citral stays locked inside the plant tissue and your tea will be weak and disappointing. According to Amazing Food and Drink, proper technique before brewing is essential to releasing the essential oils that give lemongrass its signature flavor.
The correct preparation method involves peeling away the dry outer layers, then bruising or crushing the lower stalk. You can do this by placing the stalk on a cutting board and pressing firmly with the flat side of a heavy knife, or by using a wooden muddler or even a rolling pin. You will hear a slight crack and see the stalk flatten slightly. That physical disruption breaks the cellular walls and allows the oils to escape into the brewing water. After bruising, cut the stalk into two to three inch pieces for easier steeping. Some brewers choose to slice the bruised stalk into thin rounds to maximize surface area contact with the water.
Fresh lemongrass keeps well in the refrigerator for up to two weeks when stored upright in a glass with a small amount of water, like cut flowers, or wrapped loosely in a damp paper towel inside a bag. It also freezes beautifully. Freeze prepared, bruised pieces on a baking sheet first, then transfer to a freezer bag. Frozen lemongrass can be used directly from the freezer without thawing. Eat Healthy 365 notes that freezing actually slightly softens the cellular structure, which can aid in oil release during brewing.
Dried Lemongrass: The Year-Round Pantry Option
Dried lemongrass is the practical choice for most people most of the time. It is shelf-stable, easy to source, consistent in quality, and produces a genuinely good cup of tea. The flavor is slightly more muted than fresh, with the bright top notes softened and the earthy, grassy qualities becoming a bit more prominent. Many people actually prefer the dried version for its rounder, warmer flavor profile.
When converting between fresh and dried, a general ratio to follow is one tablespoon of dried lemongrass for every two to three fresh stalks a recipe calls for. Dried lemongrass is more concentrated by weight because the water content has been removed, but it also loses some of the most volatile aromatic compounds during drying. The two effects partially offset each other, which is why the ratio is not as extreme as you might expect.
Store dried lemongrass in an airtight container away from heat, light, and moisture. A glass jar in a cool pantry is ideal. Properly stored, dried lemongrass will retain good flavor for twelve to eighteen months. After that, it does not become unsafe, but the aromatic compounds continue to degrade and the resulting tea will be noticeably weaker. Buy in quantities you will use within a year for the best results.
Dried lemongrass is available as cut and sifted leaf pieces, as a fine powder, or as small dried stalk sections. For brewing tea, cut and sifted or small stalk pieces work best. Powder can be used but tends to result in a cloudier brew and is harder to strain completely. If you are exploring the world of loose-leaf tea preparation, understanding how to brew loose-leaf tea in Hawaii will help you apply consistent technique across your entire herbal collection, not just lemongrass.
Grown in Hawaii: Sourcing Lemongrass Locally
If you are visiting the Big Island or living here, sourcing fresh lemongrass locally is both possible and rewarding. The plant grows vigorously in Hawaii's warm, humid climate. Holualoa, sitting at approximately 1,400 feet elevation above Kailua-Kona, enjoys a mild, cloud-kissed microclimate that suits lemongrass well. The volcanic soil here drains freely but holds minerals that support robust plant growth.
At Kona farmers markets, including the well-loved Saturday market in Kailua-Kona, you will find lemongrass among the offerings from local small farmers. It is often sold in bundles alongside other tropical aromatics like turmeric, Hawaiian ginger, and culinary herbs. Prices are typically very reasonable, and the quality of freshly harvested local lemongrass is noticeably superior to what you will find pre-packaged at most grocery stores.
Some visitors to Buddha's Cup are surprised to discover how rich the broader herbal landscape of the Big Island is. While our farm's signature product is Kona coffee, the botanical world around it is diverse and fascinating. Mamaki, our endemic Hawaiian herbal tea plant, grows wild and cultivated on the farm. If you are interested in exploring the full story of local botanicals in brewing, a visit to Holualoa gives you a firsthand look at how volcanic Hawaii nurtures an extraordinary range of plants.
When you source locally, you support the farmers and agricultural community that keeps Hawaii's food culture alive. And you get better ingredients. That combination is hard to argue with.
The Seasonal Brewing Guide: Four Methods for Every Time of Year
Lemongrass tea is not a one-method beverage. Its flavor profile and the way its aromatic compounds behave in hot versus cold water open up a range of brewing approaches that suit different seasons, moods, and occasions. This section gives you a complete, practical guide to brewing lemongrass tea through every part of the year.
Winter and Fall Brewing: Warming Spiced Lemongrass
Even in Hawaii, the cooler months from October through February bring a welcome shift in the air. At 1,400 feet in Holualoa, mornings can be genuinely cool, and the urge to wrap your hands around a hot, fragrant mug feels completely natural. This is the season when lemongrass tea shines brightest as a warming, comforting beverage with a little spice added to deepen the experience.
For hot brewing, water temperature matters significantly. The ideal range for lemongrass is between 195 and 205 degrees Fahrenheit. Boiling water at sea level reaches 212 degrees, which is slightly hotter than ideal and can drive off some of the more volatile aromatic compounds before they have a chance to dissolve into your brew. If you are in Holualoa, your water boils at approximately 208 to 209 degrees due to the elevation, which puts you naturally closer to the ideal range. If you are using a kettle with temperature control, set it to 200 degrees. If not, bring water to a full boil and let it sit uncovered for about sixty seconds before pouring.
Steep time for fresh lemongrass stalks is longer than you might expect for a delicate herb. Fresh stalks require ten to fifteen minutes to fully release their essential oils into the water. Dried lemongrass steeps faster, typically seven to ten minutes. Cover your pot or cup during steeping to trap the volatile compounds that would otherwise escape with the steam. According to The Rike, covering the vessel during steeping is one of the most important and most overlooked steps in getting a flavorful lemongrass brew.
For a Spiced Lemongrass Chai-Style Infusion, start with two to three bruised and chopped fresh lemongrass stalks per two cups of water. Add a one-inch piece of fresh ginger root, sliced thin. Add two whole cloves and half a cinnamon stick. Bring the water to 200 degrees, pour over the ingredients in a heatproof glass teapot or ceramic vessel, cover, and steep for twelve to fifteen minutes. Strain into a mug and sweeten with local Hawaiian honey to taste. The result is a deeply aromatic, slightly sweet, warming drink that fills the kitchen with an extraordinary scent.
This warming spiced version pairs beautifully with a slice of Buddha's Cup rum cake. The cake's rich, boozy sweetness is balanced perfectly by the bright citrus of the lemongrass and the warm bite of ginger and clove. On a cool Big Island evening with rain tapping the roof, this combination is genuinely one of life's small pleasures.
Spring Brewing: Floral and Light Blends
Spring on the Big Island is lush and alive. The rains that nourish the coffee trees also fill the landscape with flowers, and the season invites lighter, more floral tea experiences. Blending lemongrass with hibiscus or mamaki creates spring-tonic style infusions that are both beautiful to look at and genuinely refreshing to drink.
A lemongrass and hibiscus blend is one of the most visually striking teas you can make at home. Hibiscus flowers steep into a vivid crimson, and when combined with the pale gold of lemongrass, the resulting color is a warm, jewel-toned pink-red that looks as vibrant as it tastes. The tartness of hibiscus complements the citrus brightness of lemongrass beautifully. Use one tablespoon of dried lemongrass and one tablespoon of dried hibiscus flowers per two cups of water. Steep together at 200 degrees for eight to ten minutes, strain, and serve hot or over ice. Learning how to make hibiscus tea gives you a solid foundation for building these floral blends with confidence.
A lemongrass and mamaki blend leans earthier and more herbal. Mamaki's flavor is mild and slightly tannic on its own, and lemongrass lifts it with brightness and aromatics. Use equal parts of each dried herb, about one tablespoon of each per two cups of water, steep at 200 degrees for ten minutes, and sweeten lightly if desired. This blend represents something genuinely Hawaiian in character. Both plants thrive on the Big Island, and together they make a cup that feels rooted in this place. The guide on making the most of hibiscus green tea offers additional blending insight that translates well to lemongrass-based combinations.
According to Valley of Tea, lemongrass's flavor compatibility with floral and fruity additions is part of what makes it such a versatile blending ingredient. Its citrus notes play well with tart fruits, tropical flavors, and aromatic herbs without being overpowering. Spring is the perfect season to experiment with ratios and discover your personal preference.
Summer Brewing: Chilled Lemongrass Iced Tea
Summer in Hawaii means heat, humidity, and a deep, genuine need for cold beverages. Lemongrass iced tea is one of the most refreshing drinks you can make at home, and it rewards the extra few minutes of preparation with a cup that is bright, hydrating, and endlessly customizable with tropical fruits.
There are two routes to great lemongrass iced tea. The first is the hot-brew-and-chill method. Brew a double-strength batch using double the amount of lemongrass per cup of water, steep as normal, strain, and pour over ice. The ice dilutes the concentrate to the right strength. This method is fast and works well when you decide you want iced tea the same afternoon.
The second method is cold brewing, and it produces a noticeably smoother, sweeter result. For cold brew lemongrass tea, combine three to four tablespoons of dried lemongrass, or four to six bruised fresh stalk pieces, with four cups of cold, filtered water in a glass jar or pitcher. Cover and refrigerate for eight to twelve hours or overnight. Strain through a fine mesh strainer or cheesecloth and serve over ice. The cold extraction process pulls a different ratio of compounds from the plant compared to hot water, resulting in a tea that is gentler, less grassy, and sometimes sweeter-tasting even without added sweetener.
Tropical additions are where summer lemongrass iced tea becomes something truly special. Fresh pineapple juice stirred into a glass of lemongrass iced tea adds natural sweetness and a bright, almost creamy tropical note. Fresh passion fruit pulp swirled through the tea creates a tart, exotic dimension. Fresh mint leaves muddled gently in the bottom of the glass before pouring introduce a cooling menthol counterpoint that makes the drink feel even more refreshing on a hot day. According to Amazing Food and Drink, the refreshing quality of cold-prepared lemongrass tea makes it ideal for warm-weather serving.
For even more creative directions with island-sourced additions, the guide on how to utilize local fruits for unique iced tea flavor profiles is full of practical ideas rooted in Hawaiian ingredients. And if you want to understand how to create the full sensory experience around Hawaiian tea brewing, how to create a refreshing atmosphere with brewing Hawaiian teas gives you the broader context.
Advanced Brewing Techniques and Troubleshooting Common Mistakes
Once you have the basics of lemongrass tea brewing down, there is a deeper level of technique available to you. Understanding the science of what happens during extraction, knowing which herbs pair well and why, and optimizing your equipment choices will take your results from good to genuinely excellent.
The Science of Extracting Citral: Heat, Time, and Bruising
The flavor and benefit compounds in lemongrass, primarily citral, are held within the plant's cellular structure behind walls of fibrous material. Getting those compounds into your cup requires overcoming two obstacles: the physical barrier of the plant tissue and the varying solubility of the compounds at different temperatures.
Bruising, as we discussed in the fresh lemongrass section, is not optional if you want a full-flavored brew. It is the mechanical step that breaks open the cells and exposes the oils to the brewing water. Eat Healthy 365 emphasizes that this step is fundamental to proper extraction and should not be skipped even when you are in a hurry. Without it, the fibrous stalks essentially act as a protective shell, as Amazing Food and Drink describes, keeping the essential oils from reaching the water fully.
Water temperature affects which compounds are extracted and in what quantities. Higher temperatures dissolve more compounds more quickly, but they also volatilize and drive off some of the most delicate aromatic molecules. This is why the 195 to 205 degree range is recommended rather than a full rolling boil. It is hot enough to extract efficiently but gentle enough to preserve the aromatic qualities that make lemongrass tea pleasant to drink.
Steeping time is the other critical variable. Under-steeping leaves most of the flavor locked in the plant. Over-steeping can introduce bitter, grassy compounds from deeper plant tissue that are not part of the flavor profile you want. For fresh stalks, ten to fifteen minutes in the sweet spot. For dried leaf material, seven to ten minutes. If you consistently find your lemongrass tea too weak, steep longer before adding more plant material. If it tastes grassy or bitter, shorten your steep time and check your water temperature.
One technique that significantly improves extraction without increasing steep time is simmering rather than steeping. Place the bruised lemongrass pieces in a small pot of water at 195 degrees and maintain a very gentle simmer for eight to ten minutes rather than a static steep. This keeps the water moving slightly against the plant material, improving contact and extraction. The result is a noticeably more aromatic cup without bitterness, provided the temperature does not climb above 205 degrees.