Chamomile Infusion

HEADNOTE
Chamomile, when handled with restraint, becomes more than a simple tea: it is a quiet infusion of honeyed floral notes, pale gold in the cup, and gentle in finish. The balance depends on precision, for too little steeping leaves it thin, and too much draws out bitterness. Served properly, it is calm, lucid, and complete.

RECIPE ESSENTIALS
Dish category: Hot infusion
Cuisine or origin: European herbal tradition
Course type: Beverage
Yield: 1 serving
Serving size: 250 g
Prep time: 2 minutes
Cook time: 8 minutes
Total time: 10 minutes
Difficulty: Easy

EQUIPMENT
Small saucepan
Fine-mesh strainer
Heatproof cup or small teapot

INGREDIENTS
Water, 250 g
Chamomile flowers, 2 g

METHOD

1. Pour the water into a small saucepan and place over medium heat. Bring it to a full boil, 100°C, in 4 to 5 minutes.

2. Remove the pan from the heat and add the chamomile flowers at once. Stir once to wet the flowers evenly.

3. Cover and steep for 5 minutes. The infusion should turn a clear pale gold and release a soft floral, apple-like aroma without bitterness.

4. Strain immediately through a fine-mesh strainer into a heatproof cup or small teapot. Pressing is unnecessary and would cloud the infusion.

5. Serve at once while the tea is hot, fragrant, and clean on the palate.

PLATING AND SERVING
Serve in a prewarmed cup or small teapot, clear and unadorned. The infusion should appear transparent, lightly golden, and composed, with a delicate aroma rising cleanly from the surface.

PROFESSIONAL NOTES
Steep with discipline; chamomile turns bitter if left too long in contact with boiling water. Strain promptly to preserve clarity and a refined floral finish.