This Shiso tea recipe is magic! Well, not really if you know your chemistry. Shiso is an Asian herb with a flavor a bit like anise, basil, and mint. It is commonly used in Japanese cooking and makes a delicious, refreshing tea. Adding lemon or lime is the secret to make this tea so pretty and will give it a nice tart flavor, which balances the taste of the Shiso. The flavins (anthocyanins) in the Shiso leaves react with the acid in the lemon/lime to turn the tea bright pink, just like a litmus test for pH!

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You are most likely to find the red Shiso variety in Asian food stores, but you could also try growing it yourself in your garden. It is actually quite ornamental, with a similar look to coleus, and it grows well in most summer climates. This tea will keep in the refrigerator in a pitcher for 2-3 days, but beware it is so refreshing you will probably drink it all in one day!

Here is the pitcher that I have. I think it is so beautiful when filled with iced tea. Not too wide and a perfect height so it fits well in my fridge, which is excellent so that I can keep it cool and ready to sip. If you like this tea, try adding a shot of vodka for a special summer cocktail.

Troubleshooting when tea is not turning pink:

• Make sure you are actually using Shiso and not another plant/herb accidentally. Oops!
• You may have steeped it too long.
• If your tea is a dark brown color it may not turn as bright pink.
• Try adding more lemon juice. Typically about 1-2 tablespoons should be enough for 6 cups, but you may need more.
• I have been successful with lime juice, but have found that lemon juice just works better to get a bright pink color.

Update: I was able to weigh my Shiso this past summer and found that 1 “bunch” or about 80 grams (3 ounces) works best for this recipe.

Shiso Tea

This magic, fresh-brewed drink is delicious hot or cold. Add a shot of vodka for a special cocktail.

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Prep Time 5 minutes mins

Cook Time 0 minutes mins

Steep time 1 hour hr 5 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Drinks

Servings 6

Ingredients

  

• 1 bunch Shiso leaves stems removed (about 80 grams or 3 ounces fresh leaves)
• 6 cups boiling water
• 1/2 lemon juiced
• Honey, agave, or sugar to taste (optional)

Instructions

 

• Put aside a few Shiso leaves for garnish.
  
• Boil your water. Add the Shiso leaves and allow to steep for 5 minutes (longer if you want stronger tea). At this point the tea will be a light brown color.
• Strain with a sieve into a pitcher or tea pot.
• Add the lemon juice and watch the liquid magically turn bright pink.
  
• Finish with a touch of honey, agave, sugar, or other sweetener of your choice, if desired. I actually enjoy it unsweetened.
• Refrigerate until cool, about 1 hour (skip this step if you prefer to drink hot tea).
• Serve over ice unless you are making hot tea, and garnish with a fresh Shiso leaf.
• Store in a pitcher in the refrigerator for 2-3 days, but beware it is so refreshing you will probably drink it all in one day!

Notes

Troubleshooting when tea is not turning pink:

• Make sure you are actually using Shiso and not another plant/herb accidentally
• You may have steeped it too long.
• If your tea is a dark brown color it may not turn as bright pink.
• Try adding more lemon juice. Typically about 1-2 tablespoons should be enough for 6 cups, but you may need more.  
• I have been successful with lime juice, but have found that lemon juice just works better to get a bright pink color. 

Keyword hot tea, iced tea, shiso