Fill your kettle with cold water, which retains more oxygen for fuller flavour. As soon as the kettle starts warming rinse your teapot to heat it. Switch off your kettle the moment it starts boiling. When using fresh borage to make your brew, you actually need to switch the kettle off just before it starts boiling.
Bruise fresh herbs slightly with a rolling pin. Crush dried herbs to release their delicate flavours
Place your herbs in the teapot. Either loose or in an infuser.
Pour one cup just boiled water over the herbs. Don’t pour boiling water over delicate fresh herbs.
Allow your brew to steep for 3 to 5 minutes. Use patience and your sense of taste to determine when the brew is just right. If you want your herb tea to be stronger use more herb, not more steeping time. You don’t want the herbs to start releasing tannins. Tannin is great for curing leather, and for certain disorders, but it tastes awful.
Strain and serve. You can add some honey (or Stevia) and lime or lemon. No sugar, milk or cream.