How should this chamomile tea be brewed, and when is the best time to drink it?

Take the amount of flowers and water and the steeping time from the instructions on the pack; chamomile is steeped with a lid on. The lid matters: the essential oil compounds contained in the flowers partly evaporate with the steam, and a covered vessel helps retain them. After steeping, the tea is strained.

Traditionally, chamomile infusion is drunk warm, after meals — this is when it is most often used for a feeling of heaviness, bloating or cramping sensations in the stomach. There is no point in drinking it on an empty stomach or instead of a main meal.

As for temperature, a drink that is too hot irritates the lining of the oesophagus, so let the tea cool a little before drinking. Ideally it should be comfortably warm, not scalding.

This product contains only chamomile flowers, with no additives or flavourings, so the taste will be mild and slightly herbal, with a light bitterness. If the bitterness is too strong, try shortening the steeping time.

If you plan to drink chamomile tea regularly rather than occasionally, and you take any medicines or have a chronic condition, consult a specialist first.