My daughter was sick so I made a big batch of this tea for her to stay hydrated and aide in her healing process. My stepmother taught me how to make this refreshing tea, which I store in recycled wine bottles and keep chilled in the refrigerator!
Mature Guyabano Leaves, about 30
Pandan Leaves, 3 stalks
Tanglad (Lemongrass), 2 bunches
Hineleban Yakon Syrup
(I used a big stock pot and filled it with water, I don't know the exact amount used but I ended up with 8 liters in the end, so likely total was around 14 liters to start. For reference on the guyabano leaves, around 3-4 leaves per liter will do the trick.)
1.) Clean all your ingredients thoroughly. Bunch the pandan and the lemongrass if you wish.
2.) Fill and extra large stock pot with drinking water and bring to a boil. Toss in all your leaves. Leave the pot uncovered and let it boil.
3.) About 15 minutes in, I removed the lemongrass bunches so it wouldn't be too potent.
4.) When your tea has reduced to about half, remove all the leaves and pour in your Yakon Syrup or raw honey to taste. Let the tea cool before bottling them and labeling them. Chill in the refrigerator.
-- NOTES --
I have been told that boiling lemongrass for too long can be toxic, although I havent found much online about this. This is why I don't boil it the entire time and take it out partially through. If the lemongrass flavor is not so strong towards the end, I add a fresh bruised bundle 5 minutes before turning off the fire.
