How to Brew the Perfect Cup of Rhymba Hills Botanical Infusion, Wherever You Are
A cup of Rhymba Hills starts in the Malaysian highlands, among rows of Bentong ginger, lemongrass and pandan. Where it ends is up to you — a quiet morning in Kuala Lumpur, a hotel room in Hong Kong, a flat in London, or a café table in Paris.
As we count down to Paris this October, we’re sharing the question we’re asked most often at tastings and trade events: how do you brew herbal infusion properly? The good news is that botanical infusions are far more forgiving than green or black tea. Get a few basics right — water, temperature and time — and you’ll taste every layer of the blend, wherever in the world you happen to be.
Why Brewing Herbal Infusion Is Different From Brewing Tea
Strictly speaking, a herbal infusion isn’t “tea” at all. True tea comes from the Camellia sinensis plant, and its delicate leaves turn bitter if the water is too hot or the steep too long. Botanical infusions are made from roots, leaves, flowers, bark and seeds — ingredients that need more heat and more time to release their flavour.
That’s why the most common mistake with a herbal infusion is under-brewing, not over-brewing. A two-minute dunk in warm water gives you a pale, thin cup. A proper steep gives you the warmth of ginger, the brightness of lemongrass and the soft, vanilla-like sweetness of pandan, all in balance.
And because every Rhymba Hills blend is naturally caffeine-free, you can brew a cup at any hour — after dinner, before bed, or mid-flight to Europe.
The Rhymba Hills Brewing Guide: Five Simple Steps
1. Start with fresh water
Use freshly drawn cold water every time. Water that has been boiled repeatedly loses oxygen and can taste flat, dulling the lighter aromatics in lemongrass and pandan. Filtered water is ideal if your tap water is heavily treated.
2. Bring it to a full boil
Unlike green tea, botanical infusions love heat. Bring your water to a rolling boil (around 95–100°C) and pour straight away. Dense ingredients like Bentong ginger, turmeric and Ceylon cinnamon need that heat to release their warming depth.
3. Measure generously
As a starting point, use one infusion bag or roughly one heaped teaspoon (2–3 g) of loose botanicals per 250 ml cup. If you prefer a bolder cup, add a little more rather than steeping for much longer.
4. Cover and steep for 5–7 minutes
This is the step most people skip. Cover your cup or teapot while it steeps — a saucer works perfectly. Covering traps the volatile aromatic oils that give lemongrass and pandan their fragrance, which would otherwise escape with the steam.
Our recommended steep times:
| Blend character | Key botanicals | Steep time |
|---|---|---|
| Bright and citrusy | Lemongrass, roselle | 5 minutes |
| Floral and soft | Pandan, Misai Kucing | 5–6 minutes |
| Warm and spiced | Bentong ginger, Ceylon cinnamon, turmeric | 6–7 minutes |
5. Taste, then adjust
Herbal infusions won’t turn harshly bitter the way black tea does, so feel free to steep a little longer for more intensity. Enjoy it as it is, or add a slice of lemon, a spoon of honey or a sprig of fresh mint.
How Long Should You Steep Herbal Tea? A Quick Answer
For most botanical infusions, 5–7 minutes in freshly boiled water, covered is the sweet spot. Root- and spice-led blends benefit from the longer end; floral and leafy blends shine at the shorter end. If you’re ever unsure, start at five minutes and taste.
Brewing Wherever You Are: Adapting to Local Water
One thing travellers notice quickly is that the same infusion can taste different in different cities. The reason is usually water hardness — the level of minerals such as calcium and magnesium in the local supply.
- Kuala Lumpur, Tokyo and Hong Kong — Generally soft water, which lets delicate notes like pandan and lemongrass come through clearly. Brew as normal.
- London — Famously hard water, which can mute brighter flavours and leave a film on the surface. A simple jug filter makes a noticeable difference, or add an extra 30 seconds to your steep.
- Paris — Moderately hard water in much of the city. Filtered or low-mineral bottled water will give you the cleanest, most aromatic cup.
Wherever you are, the principle is the same: the softer and fresher the water, the more of the botanicals you’ll taste.
Beyond the Hot Cup: Three More Ways to Enjoy Rhymba Hills
Cold brew herbal infusion
Cold brewing is ideal for warm climates — or for Paris and London summers. Add two bags (or 5–6 g loose) to 500 ml of cold filtered water, cover, and refrigerate for 8–12 hours. The result is smooth, naturally sweet and gently aromatic. Roselle and lemongrass blends are especially vibrant cold-brewed, with a jewel-like colour that looks beautiful in a glass carafe.
Flash-iced
Short on time? Brew a double-strength hot infusion (two bags per cup, steeped 6 minutes), then pour it over a glass packed with ice. The rapid chill locks in aroma and gives you an iced infusion in minutes.
The traveller’s cup
Our infusions travel well, which makes them a favourite with frequent flyers. In a hotel room, fill the kettle with bottled water, boil, and steep in a mug covered with the room’s saucer or a folded napkin. On a plane, ask the crew for hot water rather than pre-made tea, and let it steep the full five minutes. A caffeine-free cup is a gentle way to wind down on a long-haul flight.
Pairing Your Infusion With the Moment
- Morning: A ginger-and-turmeric blend brings warmth and a gentle, spiced start to the day.
- Afternoon: Lemongrass and roselle make a bright, refreshing pick-me-up — hot or iced.
- Evening: Pandan and Misai Kucing offer a soft, soothing cup to close the day, free from caffeine.
- With food: Try a ginger blend alongside French pastries, or lemongrass with light Asian dishes and seafood.
From the Malaysian Highlands to Paris
Every Rhymba Hills blend carries the story of the Malaysian farmers who grow our botanicals, the heritage recipes behind them and the recognition our infusions have earned from award panels in Paris and the UK. As a JAKIM Halal-certified brand and a proud partner of Visit Malaysia 2026, we see every cup as a small introduction to Malaysia itself.
This October, we’re bringing that story to Paris. If you’re there, we’d love to brew you a cup in person — and if you’re not, you now have everything you need to brew the perfect one at home.
Ready to start? Explore the full Rhymba Hills collection and find the blend that suits your moment, wherever you are.
Frequently Asked Questions
What temperature should water be for herbal infusion? Freshly boiled water at around 95–100°C. Botanical ingredients such as roots, spices and dried flowers need high heat to release their full flavour.
Can you over-steep herbal tea? Herbal infusions are very forgiving and rarely turn bitter. A longer steep simply gives a stronger cup. Spice-led blends can become quite intense beyond 10 minutes, so taste as you go.
Can I reuse a herbal infusion bag? You can get a lighter second cup from most blends, especially those with ginger or cinnamon. For the fullest flavour, we recommend a fresh bag each time.
Is Rhymba Hills caffeine-free? Yes. All Rhymba Hills botanical infusions are naturally caffeine-free, so they can be enjoyed at any time of day or night.
How do I cold brew herbal tea? Steep two bags or 5–6 g of loose botanicals in 500 ml of cold water in the fridge for 8–12 hours, then strain and serve over ice.