Amsterdam tea journal

Herbal tea recipes, written down the slow way

We document how loose herbs, dried flowers, and garden cuttings come together in the cup. Every recipe here is shared as general culinary reading — measurements, timings, and tasting notes you can adapt at home.

Explore the herbs Read brewing notes

40+Documented blends

12Seasons archived

3Brewing methods

Recipe ledStep-by-step formats

MeasuredGrams, millilitres, minutes

SeasonalNotes by harvest window

InformationalGeneral reading only

Overhead view of loose dried herbs, flowers and a glass teapot arranged on a linen cloth — Our working table, mid-blend on a Tuesday morning.

Why we write

A notebook, not a marketplace

This site began as a private folder of brewing notes — scribbles about how long a flower wanted in hot water, which leaf turned bitter when crowded, and which pairings simply tasted good together. We have since tidied those notes into recipes that anyone can follow.

Everything you read here is written for general interest and home experimentation. We describe flavour, aroma, texture, and method. We do not offer advice about health conditions, and we encourage readers to treat the content as culinary writing rather than guidance of any other kind.

See how we test a recipe

The shelf

Four families we keep returning to

Most of our recipes are built from a handful of dependable ingredients. Here is how we group the jars on the shelf.

Leafy aromatics

Spearmint, peppermint, lemon balm, and verbena. Bright, green, and forgiving — a good place for new blenders to start.

Petals & flowers

Chamomile, rose, hibiscus, and elderflower for colour and a softer, rounder cup.

Peel & zest

Dried apple, orange, and lemon peel that lift a blend with a clean, fruity edge.

Roots & seeds

Ginger, fennel, and cardamom used sparingly to add warmth and a little structure underneath the lighter notes.

The ritual

Our four-step way of writing a steep

Recipes only earn a place here once they read the same way twice. To keep things repeatable, we record each one through the same simple sequence.

Weigh, never guess

We note the exact grams of each herb so a cup can be rebuilt later.

Match the water

Delicate flowers prefer cooler water; sturdy roots can take a hotter pour.

Time the steep

We taste at intervals and write down the minute the cup tastes balanced.

Describe the result

Colour, aroma, and flavour go into the notebook in plain language.

A good herbal recipe is mostly patience and a kitchen scale. The rest is paying attention to what the cup is telling you.

Marit de Vries

Recipe writer & founder

Through the year

Notes that follow the seasons

Ingredients taste different across the year, so our archive is organised by harvest window rather than by trend.

Spring cuttings

Young mint and lemon balm leaves, kept brief in the water to hold their green, grassy character.

Summer flowers

Chamomile and rose at their most fragrant, blended with a little dried fruit peel.

Autumn spice

Fennel, cardamom, and ginger for cups with a touch more body as evenings draw in.

Winter store

Dried citrus peel and warming seeds drawn from jars we filled earlier in the year.

Hands trimming fresh herb stems beside small labelled glass jars on a wooden bench — Sorting and labelling before anything is dried.

Experience you can read

Where our notes come from

The recipes here are the product of a small team that has spent years tasting, weighing, and rewriting blends. We buy herbs from growers we have visited, dry many of them ourselves, and keep a dated log of every batch.

Each recipe is tested by at least two people before it is published.
We cite the origin and harvest window of the ingredients we use.
Notes are revised whenever a new batch changes the result.

Common questions

Before you start brewing

No. Mobilityufloraor is a reading and reference project. We publish recipes, ingredient descriptions, and brewing notes. We do not sell products through this website.

A kettle, a teapot or large mug, a small strainer, and ideally a kitchen scale. The scale is what lets you repeat a cup you enjoyed rather than guessing each time.

Please do. Treat the measurements as a starting point. Adjust the ratio of leaf to flower, change the steep time, and write your own version in the margin.

Have a question about a recipe?

Send us a short note and we will reply with what we know. We read every message ourselves.

Open the contact page