Hop cones are best known for bittering beer, but the same dried flowers make a herbal tea that trades sweetness for something greener and more resinous. Hops tea is brewed from the dried female flowers of the hop plant, Humulus lupulus, a vigorous climbing perennial native to Europe, western Asia and North America. Those flowers are prized for the aromatic oils and bitter compounds packed into their cones, harvested in late summer once the oils and acids reach their peak, and it's those compounds that give both beer and this tea their character.
The cup itself is earthy and floral, with a bitterness reminiscent of beer but without any alcohol or malt sweetness to soften it. Underneath that sit grassy, slightly citrusy and pine-like notes, and the aroma tends toward fresh and green with a hint of spice or resin. Because the bitterness can run strong, a spoonful of honey, a squeeze of lemon, or a blend with milder herbs like chamomile or mint helps round the cup out. Depending on how it's prepared, the notes on offer run from floral, lemon and honey to herbs, mint, spice, earth and sap.
Hops had a long life in herbal medicine before they became known for brewing, and this tea was traditionally drunk in Europe to help with insomnia, anxiety and digestive complaints. It's naturally caffeine-free, which is likely part of why it has held on as an evening option for people wanting a calming drink without stimulation.
To brew it, use one to two teaspoons of dried hop cones, whole or crushed, per cup and pour 250ml of freshly boiled water over them in a teapot, infuser or heatproof mug. Cover and steep for around seven to eight minutes; the longer it sits, the more bitterness comes through. Strain before drinking. It suits a hot cup, or can be cooled and poured over ice for something more refreshing. Since the flavour is intense, start with a smaller amount of hops than seems necessary.
