To learn how to make hawthorn tea, start with whichever part of the plant you have: steep dried hawthorn flowers or leaves in near-boiling water for about 5 to 10 minutes, or gently simmer the dried berries for 10 to 15 minutes to soften them, then strain. What lands in your cup is a mild, gently tart, faintly floral drink, closer to a soft stewed-apple or rosehip note than anything sharp.
Hawthorn is the Crataegus shrub, a member of the rose family, and it gives three usable parts that each brew a little differently. Below we cover what hawthorn tea actually is, how to source and dry the plant, exact amounts, step-by-step methods for the leaves-and-flowers and for the berries, hot versus iced, sweetening, and storage, plus a light, non-medical safety note at the end.
What hawthorn tea is: berries vs leaf and flower
Hawthorn tea is a herbal infusion made from the berries (often called haws), the leaves, or the small white-to-pink blossoms of the hawthorn shrub. It carries no leaves from the true tea plant, Camellia sinensis, so it is naturally caffeine-free. If plant infusions are new to you, our guide to what herbal tea is covers the groundwork; here we stay focused on the hawthorn method itself.
The part you choose shapes the cup:
- Berries (haws): deep-red, apple-like fruit that ripen in autumn. Simmered, they give a rounder, fruitier, slightly jammy brew with a soft tartness. This is the classic hawthorn berry tea recipe.
- Leaves and flowers: gathered in spring, these steep like a delicate floral tea, lighter and grassier with a gentle blossom note. Traditionally the leaf and flower are picked and dried together.
Across all three, the flavor stays mild. Hawthorn has a light astringency, the dry, faintly puckering edge you also meet in strong black tea or red wine, but it is far softer here. If that drying quality ever feels too grippy, the reasons behind it are explained in our guide to tannins in tea, and the fix is usually a shorter steep or a little sweetener.
Sourcing and drying hawthorn
Buying dried hawthorn, either whole berries or a leaf-and-flower blend, from a herbal supplier is the most reliable place to start, because the material is already stable and evenly cut. Dried hawthorn tea also keeps for months, so you can brew it year-round rather than only in season.
If you would rather forage, hawthorn grows across the temperate parts of Europe, North America, and East Asia, usually as a hedgerow shrub or small tree. Identify the plant confidently before picking anything, choose clean berries or blossoms away from roadsides and sprayed areas, and gather flowers and young leaves in spring, berries in autumn once they are fully red.
To dry your own:
- Flowers and leaves: spread them in a single layer on a tray or screen in a warm, airy spot out of direct sun until papery and crisp, usually a few days.
- Berries: these hold more moisture, so halve the larger ones or leave them whole and dry them low in a dehydrator or a barely warm oven until leathery to hard. Let everything cool fully before storing.
Ingredients and amounts
You need very little. For a single mug, start here and adjust to taste:
- 1 to 2 teaspoons dried hawthorn leaves and flowers, OR 1 tablespoon dried hawthorn berries (roughly a small handful of fresh berries)
- About 8 oz (240 ml) fresh water
- Optional sweetener: honey, sugar, or a simple syrup
- Optional flavor: a slice of lemon, a few slices of fresh ginger, a cinnamon stick, or a strip of orange peel
How to make hawthorn tea from leaves and flowers (steep)
The blossoms and leaves are delicate, so they are simply infused, much like any other flower tea. If you want a general refresher on infusing loose botanicals, our walkthrough on how to brew herbal tea applies directly.
- Measure. Put 1 to 2 teaspoons of dried hawthorn leaves and flowers into a cup, infuser, or small pot.
- Heat the water. Bring fresh water to just off the boil, around 90 to 95 C (195 to 205 F). A full rolling boil is fine too; hawthorn is forgiving.
- Steep. Pour the hot water over the herb and steep 5 to 10 minutes, covered to hold in the aromatics. A shorter steep tastes lighter and more floral; a longer one turns deeper and a touch more astringent.
- Strain and finish. Pour through a fine strainer or lift out the infuser. Sweeten while it is still warm if you like, and add lemon or ginger to taste.
How to make hawthorn berry tea (crush and simmer)
Berries are firmer and need heat and time to release their flavor, so this is a gentle simmer, or decoction, rather than a quick steep. This is the heart of any hawthorn tea recipe built around the fruit.
- Crush lightly. Press the dried berries with the back of a spoon just to split the flesh, which helps them release flavor. Crush only the soft flesh, not the hard inner seeds; like apple pips, the seeds are best left whole and strained out rather than ground.
- Add water and heat. Put the crushed berries in a small saucepan with about 8 oz (240 ml) water per serving. Bring to a boil, then drop to a low simmer.
- Simmer. Let the berries simmer gently for 10 to 15 minutes (up to 20 for fresh berries) until the water turns a soft red-pink and the fruit looks plump and softened.
- Strain well. Pour through a fine strainer or a piece of muslin to catch all the seeds and skins. Press the softened berries gently to squeeze out the last of the liquid, then discard the solids.
- Sweeten and serve. Stir in honey or sugar while warm, add a squeeze of lemon if you like, and taste. Berry brews take sweetener well because of their natural tartness.
Part used, method, and time at a glance
| Part used | Method | Time |
|---|---|---|
| Dried leaves and flowers | Steep in near-boiling water, then strain | 5-10 min |
| Dried berries (crushed) | Simmer gently, then strain out seeds | 10-15 min |
| Fresh berries (crushed) | Simmer and mash, then strain | 15-20 min |
| Iced (any part) | Brew strong, chill, pour over ice | + chilling |
Hot vs iced, and sweetening
Hawthorn is lovely hot, especially the warmer, fruitier berry version. To serve it iced, brew a stronger batch than usual, because the melting ice will dilute it: use a bit more herb or berry, steep or simmer as above, then chill the strained liquid and pour it over a full glass of ice. A berry brew iced with lemon and a little honey drinks like a mellow, soft fruit cooler.
Because hawthorn is only gently tart, it does not demand sweetening the way a sharp flower tea does. If you do want to sweeten, stir it in while the tea is warm so it dissolves cleanly, or use a simple syrup for iced cups. For a bolder, more vividly tart flower cooler to compare it against, our guide to how to make hibiscus tea uses the same brew-strong-then-chill logic on a much sourer flower. Hawthorn also blends well: try it with rosehip, hibiscus, cinnamon, ginger, or a spoonful of the berry brew stirred into black tea.
Storing hawthorn and brewed tea
Keep dried hawthorn berries, leaves, and flowers in an airtight jar away from light, heat, and moisture, and they will hold their flavor for up to a year (berries often keep longest). If home-dried material feels at all damp or smells musty, do not use it; when in doubt, throw it out.
Brewed hawthorn tea is best fresh, but you can refrigerate a strained batch in a sealed container and drink it within a couple of days. Give it a sniff and a look before drinking leftovers; a sour-off smell or any cloudiness means it is time to start again.
A light note on hawthorn and safety
Hawthorn has a long folk association with the heart, and you will see that connection repeated a lot. It is worth being clear and cautious here: this is a traditional association only, and hawthorn tea should not be treated as a remedy for blood pressure, cholesterol, or any heart condition. We are not making any health claims for it.
Because of that traditional link, hawthorn is one herb where a check-in matters. If you take heart, blood-pressure, or other regular medication, or you are pregnant or breastfeeding, ask your own healthcare provider before drinking hawthorn tea regularly. As a general practice with the fruit, use only the flesh of the berry and strain out the hard inner seeds rather than crushing or grinding them, just as you would discard apple pips or cherry stones. Responses vary from person to person, and this is not medical advice.
With that in mind, hawthorn is an easy, forgiving herb to brew. Once you have the steep-the-flowers and simmer-the-berries methods down, you can dial the strength to taste, serve it hot or iced, and fold it into your own blends whenever you want a mild, softly tart cup.