Interest in homegrown teas has been growing as gardeners look for ways to use the plants they already have in their yards. Herbal teas offer flavor, aroma, and other benefits. Many common garden plants, such as raspberry (Rubus idaeus), peppermint (Mentha x piperita), lemon balm (Melissa officinalis), and true tea (Camellia sinensis), can be harvested and processed at home. Each plant has a long history of culinary and herbal use and lends itself well to small-scale, home tea production.

Dried Raspberry Leaves 

Raspberry Tea

Red raspberry (Rubus idaeus) is a perennial bramble that is widely grown throughout North Carolina. Raspberry leaves have long been used in herbal teas and have a mild, earthy flavor. Raspberry plants can spread vigorously, meaning many gardeners already have an abundant supply of foliage. Leaves for tea are typically harvested from healthy, first-year floricanes, selecting young, fully expanded leaves for the best quality. Raspberry leaf tea is naturally caffeine-free and appreciated for its smooth, pleasant taste. Leaves are normally dried before they are made into tea.

Lemon Balm Leaves in a Pile After Being Harvested.

Lemon Balm Tea

Lemon balm (Mellissa officinalis) is an aromatic perennial herb in the mint family. It is easy to grow for new and experienced gardeners, and its leaves are highly aromatic. The bright, citrus-scented leaves produce a refreshing tea with a mild lemon flavor. Lemon balm can be harvested throughout the growing season, and regular harvesting encourages bushier growth. Because of its productivity and strong aroma, it is one of the most popular herbs for homegrown teas.

Peppermint Mentha x piperita

Peppermint Tea

Peppermint (Mentha x piperita) is a vigorous perennial herb widely grown in home gardens. Peppermint thrives in moist, rich soils and spreads rapidly, making it a dependable source for home tea production. The leaves contain high levels of menthol, giving peppermint tea its sharp, cooling flavor and strong aroma. Peppermint is caffeine-free and produces multiple flushes of growth throughout the season, allowing gardeners to harvest leaves several times. Frequent cutting encourages dense, healthy growth and maintains high-quality tea foliage.

The tea plant Camellia Sinensis

True Tea

     Camellia sinensis, is the plant used to produce green, black, oolong, and white teas, can be grown successfully in parts of North Carolina. Tea camellias prefer partial shade, well-drained, acidic soils, and consistent moisture. Young leaves and leaf buds are harvested for tea production. The type of tea created depends on how the leaves are processed. For example, green tea is quickly heated to halt oxidation, while black tea is fully oxidized. Leaves from Camellia sinensis can be used fresh or dried, depending on your preferred flavor and preparation style.

Three Jars of Different Dried Leaf Teas

Harvest and Storage

Herbs for tea should be harvested when their essential oils are at their peak, typically in the morning before the heat of the day. Rinse the leaves lightly, if needed, and pat them dry. Herbs can be air-dried in small bundles, laid on drying screens, or dried in a food dehydrator set on low heat (below 100–110°F) to preserve their aroma. Leaves are ready for storage when they crumble easily between your fingers. Once dried, store herbs in airtight glass jars or metal tins kept away from heat, moisture, and sunlight. Label containers with the plant name and harvest date. Properly dried and stored teas maintain excellent quality for up to one year, though their aroma and flavor can gradually diminish over time.