How do you brew chamomile tea properly so the infusion turns out rich? — CHAMOMILE HERBAL TEA 40G - Emeljanovskaja Biofabrika ( romashka )(ромашка)

This tea is dried inflorescences of German chamomile, so it opens up best when brewed with properly boiled water, not lukewarm. Per cup you usually take about a teaspoon of flowers (or one filter bag, if the material is packed that way) and pour over water at about 90–95 °C.

A few practical points that affect the result:

• Steeping time. 5–7 minutes give a mild taste; longer gives a more pronounced infusion and a more noticeable natural herbal bitterness, mentioned in the description: this is a feature of the plant, not a sign of poor quality.
• Cover the cup or teapot. The aromatic essential components are volatile, and under a lid they don't escape with the steam but stay in the drink.
• Colour and taste. The infusion comes out golden yellow, with meadow-like, floral and slightly spicy shades — this is the normal appearance of finished tea from whole inflorescences.

Since this is a single-ingredient drink without flavourings, you can add a spoonful of honey or a slice of lemon right in the cup, if you like — it doesn't affect the taste of the tea as a raw material.