Most of us have a few bay leaves sitting in the spice cabinet, usually reserved for soups, stews, and other savory dishes. But did you know you can also use them to make a simple herbal tea?

Bay leaf tea has a slightly spicy, earthy flavor and a pleasant aroma, especially when you’re looking for something warm to drink. It’s naturally caffeine-free, making it a great alternative to coffee or traditional tea, especially in the evening.

Bay leaves come from the bay laurel tree (Laurus nobilis), and while they’re best known for adding flavor to cooking, people have used them in herbal teas for generations. You can make the tea using dried bay leaves from your pantry or fresh leaves from your herb garden.

If you’ve never tried bay leaf tea, it’s surprisingly easy to make and needs only a few ingredients. Here’s how to prepare a cup at home, along with a few ways to adjust the flavor to your liking.

Why we love this bay leaf tea recipe

There are plenty of reasons to try bay leaf tea, especially if you enjoy making homemade herbal teas. Here’s why I enjoy making it:

It’s simple to make. All you need are a few bay leaves, water, and an optional sweetener. You can have a fresh cup ready in about 10 minutes.
It has a unique flavor. Bay leaves give the tea a slightly spicy, earthy taste that pairs well with other spices, including cinnamon, cloves, and cardamom.
It’s naturally caffeine-free. If you’re looking for something warm to drink in the evening without the caffeine, bay leaf tea is an easy option.
It contains beneficial plant compounds. Bay leaves contain antioxidants and other naturally occurring compounds that researchers have studied for their potential health benefits.
Bay leaves are a good source of vitamins (vitamin A, C, and B6), along with minerals such as calcium and iron. While bay leaf tea may contain small amounts of these nutrients, the amount that ends up in your cup is likely limited, so it’s best enjoyed for its flavor rather than as a significant source of vitamins.
It’s traditionally used for digestion. Bay leaf tea has long been used as a home remedy for digestive discomfort, though there isn’t enough clinical evidence to confirm it treats an upset stomach.
You can customize it. Add a little honey, fresh lemon, or a cinnamon stick to change the flavor to suit your mood.
It’s affordable and easy to find. You can buy dried bay leaves at most grocery stores or harvest fresh leaves from a bay laurel tree if you’re growing one.
Its aromatic properties can relieve sinus pressure or congestion.
It can also help with diarrhea, inflammation, and diabetes

Ingredients

You only need a few basic ingredients and kitchen tools to make this tea.

4–5 bay leaves: Fresh or dried culinary bay leaves (Laurus nobilis) both work. I used dried bay leaves for this recipe.
2 cups water: Enough to make approximately two servings of tea.
Honey or sugar (optional): Add a little sweetness if you prefer.
Small saucepan or pot: For heating the water.
Fine-mesh strainer: To remove the bay leaves before drinking.

Use culinary bay leaves from a trusted source. Some plants are called bay leaves, but not all are safe to consume. West Indian bay leaves (Pimenta racemosa) are also used in Caribbean cooking, but they’re a different plant from the bay laurel used in this recipe.

Instructions

Boil the water. Add two cups of water to a small saucepan and bring it to a boil over medium-high heat.
Add the bay leaves. Place four to five bay leaves into the boiling water. If you’re using dried leaves, don’t worry if a few are broken. They’ll still release their flavor.

Let the tea steep. Turn off the heat, cover the saucepan with a lid, and allow the leaves to steep for about five minutes. For a stronger tea, leave it for a few more minutes.
Strain the tea. Carefully pour the tea through a fine-mesh strainer into your favorite mug, removing all the bay leaves and any small pieces.

Sweeten and enjoy your cup of bay leaf tea by adding a teaspoon of honey or a little sugar, if desired. Stir, taste, and adjust the sweetness to your liking.

Variations and additions to enhance your bay leaf tea

One thing I like about homemade herbal tea is how easy it is to experiment with different flavors. Bay leaves have a mild, earthy taste that works well with several other herbs and spices.

Here are a few combinations worth trying:

Bay leaf, ginger, and lemongrass: Add a few slices of fresh ginger and a small piece of lemongrass while the tea steeps. This gives it a slightly spicy, citrusy flavor.
Bay leaf and mint: Add a handful of fresh mint leaves for a refreshing herbal tea that’s especially nice after a meal.
Bay leaf and cinnamon: Add a small cinnamon stick to the saucepan for a warmer, slightly sweeter flavor without adding extra sugar.
Bay leaf and cloves: Try one or two whole cloves for a stronger, spiced tea. A little goes a long way, so start small.
Bay leaf and cardamom: Lightly crush one or two cardamom pods before adding them to the water. They add a fragrant, slightly sweet flavor.
Bay leaf and lemon: Squeeze in a little fresh lemon juice after straining the tea. You can also add a thin lemon slice to your cup.

You can even combine a cinnamon stick, a clove, and a cardamom pod for a more flavorful spiced tea. Remember that bay leaves have a fairly subtle flavor, so too many spices can overpower them.

Other tea recipes you might like:

Frequently Asked Questions

How do you dry bay leaves for tea?

If you’re harvesting fresh bay leaves from your garden, rinse them and pat them dry with a clean towel.

Spread the leaves in a single layer on a drying rack or clean tray in a warm, dry area with good airflow, away from direct sunlight. Allow them to dry completely until they’re crisp and brittle. Depending on the humidity and temperature, this may take several days or longer.

Once dried, store them in an airtight container away from heat and sunlight. Make sure the leaves are dry before storing them, since excess moisture can encourage mold.

Does bay leaf tea contain caffeine?

No, bay leaf tea is naturally caffeine-free. Unlike black or green tea, which comes from the tea plant, bay leaf tea is made by steeping culinary bay leaves in hot water.

Like lemongrass tea, it’s a great option when you want a warm drink without caffeine.

How many bay leaves should you use for tea?

I recommend starting with two to three bay leaves per cup of water, depending on how strong you like your tea.

For this recipe, I use four to five leaves for two cups of water. You can adjust the amount next time if you prefer a milder or stronger flavor.

Can you use fresh or dried bay leaves for tea?

Yes, both fresh and dried culinary bay leaves work well for homemade tea.

Fresh bay leaves tend to taste slightly different from dried leaves, which develop a more concentrated herbal aroma as they dry.

I used dried bay leaves for this recipe because they’re easy to keep on hand, but fresh leaves from a properly identified bay laurel tree work too.

Can bay leaf tea help with digestion?

Bay leaves have traditionally been used in herbal preparations for digestion and occasional stomach discomfort. They contain plant compounds that have attracted interest for their potential antioxidant and anti-inflammatory effects.

However, there’s limited human research showing that drinking bay leaf tea improves digestion or treats digestive problems. While it’s a pleasant drink to enjoy after a meal, it shouldn’t replace medical treatment for persistent symptoms.

Are there any side effects of drinking bay leaf tea?

Bay leaf tea made from culinary bay leaves in normal food amounts is generally considered a reasonable beverage for most healthy adults. However, drinking concentrated herbal preparations or consuming excessive amounts may carry risks that haven’t been well studied.

Always strain out the leaves before drinking, since whole bay leaves remain tough even after cooking and can pose a choking hazard.

If you’re pregnant, breastfeeding, taking medications, or managing a medical condition, check with a healthcare professional before drinking bay leaf tea regularly or in concentrated amounts.