Lemongrass Herbal Tea: Origins, Flavour and Everyday Use

Updated: May 2026

Lemongrass has been part of the culinary and herbal traditions of South and Southeast Asia for centuries. Long before it appeared in Western kitchens and tea collections, it was a familiar ingredient across India, Thailand, Vietnam, Sri Lanka and Indonesia — used in cooking, infused as a tea and valued for its distinctive bright, citrusy aroma. That depth of tradition is worth understanding before reaching for a packet of lemongrass tea, because it helps explain why this simple grass has held such a consistent place in the daily lives of so many people for so long.

What lemongrass actually is

Lemongrass — Cymbopogon citratus — is a tall, aromatic grass native to tropical Asia. Despite its name, it has no botanical relationship to lemon. The citrus character comes from citral, a naturally occurring compound in the grass that is also responsible for its essential oil and its distinctive sharp, clean aroma. It is the same compound used in perfumery, food flavouring and a wide range of culinary applications across Asia.

As an ingredient, lemongrass is used in two quite different ways: fresh stalks and leaves in cooking, and dried cut grass for infusions and herbal teas. The dried version gives a gentler, more rounded flavour than fresh lemongrass, with the citrus note softened and sweetened by the drying process.

Lemongrass in Ayurvedic and Asian tradition

In Ayurvedic practice — the traditional system of medicine developed in India over thousands of years — lemongrass is regarded as a warming herb with a long history of everyday use. It appears frequently in traditional recipes and preparations across South Asia, used as much for its flavour and aromatic quality as for any specific purpose.

Across Southeast Asia, lemongrass tea has an equally long culinary history. In Vietnam it is drunk throughout the day. In Thailand it is used as a base for broths and infusions. In Sri Lanka it grows abundantly and is harvested both for domestic use and export. This breadth of use across very different culinary cultures reflects the herb's versatility — it sits comfortably in a savoury context and in a simple hot drink.

What lemongrass tea tastes like

The flavour is one of lemongrass tea's most immediately appealing qualities. It is brightly citrusy without being sharp, with a clean, slightly sweet finish that makes it easy to drink without any additions. The aroma is pronounced — vivid and lemony as soon as you open the packet — and carries through into the cup in a way that makes the infusion feel fresh and lively rather than flat.

It is a naturally caffeine-free infusion, which makes it suitable at any time of day. The flavour profile is light enough for mornings and afternoons but characterful enough to feel like a proper drink in the evening. It also works well cold — brewed slightly stronger and served over ice with a slice of ginger or cucumber, it makes a clean, unsweetened iced drink with real presence.

Lemongrass and ginger — a natural pairing

Lemongrass and ginger are a particularly well-matched combination. The brightness of lemongrass and the warming depth of ginger complement each other naturally — the citrus lifts the ginger and prevents it from becoming too dominant, while the ginger adds body and warmth that rounds out the lighter lemongrass character.

If you prefer a fuller, warmer cup, our organic ginger and lemongrass tea bags and loose leaf version are available alongside our plain lemongrass range.

Lemongrass alongside pandan

Lemongrass and pandan is another combination with deep roots in Southeast Asian cooking. Pandan — sometimes called the vanilla of Asia — has a soft, slightly floral character that pairs gently with lemongrass without overpowering it. The combination is particularly popular in Thailand, Malaysia and Indonesia, where both plants grow naturally and are used together in everything from rice to desserts to everyday drinks. Our post on lemongrass and pandan tea explores the combination in more detail.

Sourcing and certification

Our lemongrass teas are Soil Association certified organic and available in both tea bag and loose leaf formats. The organic certification gives reassurance around growing methods and handling, which matters for an ingredient you may drink regularly.

Our organic lemongrass tea bags use biodegradable filter mesh and plastic-free outer packaging. Our loose leaf lemongrass suits people who prefer more control over strength and brewing time.

How to brew lemongrass tea

Lemongrass is straightforward to brew. Use freshly boiled water and allow five to seven minutes for the infusion to develop fully. The flavour is naturally bright, so a slightly longer steep tends to bring out more of the rounded, sweet character of the dried grass rather than just the sharpness.

It is pleasant plain, though a small amount of honey complements the natural citrus note well. A slice of fresh ginger can add warmth if you want something more substantial. For more on choosing between lemongrass and other herbal teas for everyday use, our guide to everyday herbal teas worth knowing is a useful companion piece.