Guest Post: Honeysuckle Tea

Robb from Boise


Robb from Boise gave Japanese honeysuckle a try.  You’ll recall our line of awesome honeysuckle mixed drinks a while back.  He helped us realize we forget to mention something important about brewing it: don’t brew in hot water!  Here’s his story:




1.  Find nice selection of blossoms.
2.  Pick enough to fill a standard size coffee filter.

3.  Using a “Mister Coffee” ice tea brewer (cause thats what I have and was too lazy to do it the old fashioned way), fill brewing tray, water and ice as directed.

4.  Start brew sequence.

The resulting tea had an ominous color, but not too bad.  The brewed blossoms looked like soggy marsh grass and smelled like rotting alfalfa.  Unfortunately, the iced tea tasted like rotting alfalfa, too.  I tried to save the concoction by adding sweetener, which only made it taste like sweetened rotting alfalfa.

5.  Pour failed experiment down drain!

Thanks Robb!  We’ve always said that eating invasive species is a learning process, and sharing failures is as great as sharing success!  Next time, Sheina recommends soaking the blossoms in COLD WATER overnight, in the fridge, for the best results!

2 thoughts on “Guest Post: Honeysuckle Tea

  • September 25, 2014 at 2:53 pm

    Do you recommend this cold brewing if using this for a medicine?

    • September 29, 2014 at 11:44 am

      As we noted above, cold brewing definitely benefited the flavor. Not sure about any changes to nutrition though!


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