Chamomile tea steep time and temperature

By exactee · Updated 2026-10-13

Make chamomile tea with freshly boiled water (about 100 °C (212 °F)), roughly 2 g of dried flowers (1–2 heaped teaspoons) or one bag per 250 ml, covered for 5–10 minutes. Five minutes gives a light, honeyed cup; ten gives a fuller, slightly bitter one. Covering the cup keeps the aroma in.

What you are brewing

Chamomile tea is an infusion of the dried flower heads of German chamomile (Matricaria chamomilla), sometimes Roman chamomile. It contains no tea leaves and no caffeine. Its flavour is apple-like and honeyed, with a slightly bitter edge from the essential oils, which is also why it smells so strongly when it brews.

Brewing parameters

Whole flower heads are fluffy, so a teaspoon weighs only around 0.5–1 g; that is why we recommend weighing, or using heaped spoons. More on volume vs. weight in teaspoon to grams.

Step by step

1. Put the flowers in an infuser or teapot, or a bag in the mug.
2. Pour on freshly boiled water.
3. Cover with a saucer or lid. The aromatic oils evaporate with the steam; the lid sends them back into the cup.
4. Steep 5–10 minutes.
5. Strain, and let the condensation from the lid drip back into the cup.

Why boiling water?

Unlike green tea, chamomile has no catechins that turn harsh in hot water, so there’s no flavour reason to go cooler. There is also a safety reason: dried herbs are not sterile, and the German Federal Institute for Risk Assessment (BfR) recommends preparing herbal infusions with boiling water and steeping for at least five minutes. More on this in our cold brew guide.

Can you steep chamomile too long?

You can’t really ruin it the way you can ruin green tea, but long steeps (15 minutes and more) bring out more of the bitter, herbal side. If you like it mild, stop at 5 minutes; if you like it strong, use more flowers rather than much more time.

Loose flowers or bags?

Whole loose flower heads usually taste fresher and more floral. Bags often contain finely cut flowers that extract faster and can taste dustier. If you use bags, 5–7 minutes is enough.

Fresh chamomile

If you grow chamomile, pick fully open flowers, use one to two tablespoons per cup, and steep for about 5 minutes. Fresh flowers taste greener and lighter than dried. Only use plants you can identify with certainty: several look-alikes grow wild.

Chamomile at bedtime

Chamomile is a traditional evening drink, and being caffeine-free it is a sensible choice when you want something warm late at night. Research on whether it actively improves sleep is limited and mixed, so we’d think of it as a calm ritual rather than a remedy. If you have ongoing sleep or health problems, speak to a doctor.

Who should be careful

Chamomile belongs to the daisy family (Asteraceae). People allergic to plants like ragweed, mugwort or arnica can react to it. If you are pregnant, taking medication such as blood thinners, or making it for a baby, ask a doctor or pharmacist first.

Flavour pairings

• Honey and a slice of lemon
• A few dried lavender buds (go easy)
• Mixed with peppermint for a fresher cup
• Rooibos and chamomile 50/50, steeped 7 minutes

Other caffeine-free options are in the herbal tea and rooibos guide.

Drying your own chamomile

Spread freshly picked flower heads loosely on a tea towel or rack and leave them somewhere warm, airy and out of direct sunlight, which bleaches them and drives off the aroma. After about a week they should crumble easily between your fingers. Store them in an airtight, dark jar and use them within a year. Home-dried chamomile, like any dried herb, should be brewed with freshly boiled water.