Learning how to make star anise tea is quick: rinse one or two whole dried star-shaped pods (Illicium verum, true Chinese star anise), then simmer or steep them in hot water for several minutes until the liquid turns pale amber and carries a warm, sweet, liquorice-like aroma. Strain, sweeten with a little honey to taste, and serve it hot. Because the flavour is intense, one or two pods per cup is plenty.
Below you will find the exact amounts, an ordered method, a quick reference table, a spiced star-anise-and-cinnamon variation, notes on hot versus iced, how to store the whole pods, and an important safety note about telling the culinary spice apart from a toxic look-alike.
What Star Anise Tea Is
Star anise is the dried, star-shaped seed pod of Illicium verum, an evergreen tree native to China and parts of Southeast Asia. Each pod usually has six to eight woody points, and each point cradles a shiny seed. The spice is a fixture of Chinese cooking — it is one of the classic components of five-spice powder and a backbone aromatic in slow-simmered broths — and it turns up across Southeast Asian kitchens in braises and noodle soups.
Steeped on its own in hot water, star anise makes a caffeine-free tisane (a herbal infusion) with a warm, sweet, distinctly liquorice-like character. The flavour comes largely from anethole, the same aromatic compound found in aniseed and fennel, which is why the three taste related even though the plants are unrelated. If you want the wider background on caffeine-free herbal infusions, see our guide to what herbal tea is.
A quick naming note: "anise tea" can also mean a brew made from aniseed (the small seeds of Pimpinella anisum) rather than from star anise pods. The two taste similar because of that shared anethole, but they come from different plants. This guide is about the star-shaped pods.
Ingredients and Amounts
For one generous cup (about 250-300 ml), this star anise tea recipe needs very little:
- 1-2 whole star anise pods — clearly labelled culinary Illicium verum. Start with one if you are new to the flavour.
- 250-300 ml water — filtered or fresh tap water.
- Honey, to taste (optional) — or your preferred sweetener.
- Optional aromatics — a small piece of cinnamon stick, a few thin slices of fresh ginger, or a strip of orange peel all pair beautifully.
That is the whole list. There is no need for loose tea leaves unless you want to combine the pods with a black or green tea base for extra body.
How to Make Star Anise Tea, Step by Step
There are two reliable routes: a gentle steep in just-boiled water, or a short simmer (a decoction) that pulls more flavour from the woody pods. Here is the simmer method, which most people find gives the fullest aroma.
- Rinse the pods. Give one or two whole pods a quick rinse under cool water to remove dust.
- Add water. Put the pods in a small saucepan with 250-300 ml of water.
- Simmer. Bring to a boil, then lower to a gentle simmer for 5-10 minutes. The water will turn pale amber and the kitchen will fill with a sweet, liquorice-like scent.
- Steep off the heat (optional). For a stronger cup, turn off the heat and let the pods sit for another 3-5 minutes.
- Strain. Pour through a small strainer into your cup, leaving the pods behind.
- Sweeten and serve. Stir in honey to taste and drink it hot.
Prefer not to use the stove? Use the steep method instead: place one or two pods in a mug or teapot, pour over just-boiled water (around 95 C / 205 F), cover, and steep for 8-10 minutes before straining. Covering the cup keeps the aromatic oils from escaping as steam. For more on getting infusions right, see our walkthrough on how to brew herbal tea.
| Strength | Pods per cup | Method | Steep / simmer time |
|---|---|---|---|
| Light, everyday | 1 pod | Steep in just-boiled water, covered | 8-10 min |
| Standard | 1-2 pods | Gentle simmer | 5-10 min |
| Strong decoction | 2 pods | Simmer, then steep off the heat | 10-15 min total |
Whichever route you choose, taste as you go. Star anise can tip from pleasantly sweet to overpowering quickly, so it is easier to brew a lighter cup and add a second pod next time than to rescue an over-steeped one.
Spiced Star Anise and Cinnamon Variation
Star anise and cinnamon are natural partners — warm, sweet, and gently woody. For a spiced cup, simmer one star anise pod with a small piece of cinnamon stick (and, if you like, two or three thin slices of fresh ginger and a strip of orange peel) in 300 ml water for 8-10 minutes. Strain, sweeten with honey, and finish with a splash of milk or a plant-based alternative if you want something closer to a spiced, creamy warmer. It is a lovely cold-weather drink, and it shares a spice-forward, simmer-and-strain approach with our turmeric tea recipe.
Hot vs Iced Star Anise Tea
Star anise tea is traditionally served hot, and the warm aromatics are at their most expressive fresh off the heat. But it also makes a refreshing iced drink. To serve it cold, brew it at double strength — use two pods and simmer a little longer — then let it cool, strain, and pour it over plenty of ice. Because chilling mutes aroma and sweetness, the extra concentration keeps the flavour from fading. A squeeze of citrus or a few mint leaves brightens the iced version nicely. If you enjoy tart, jewel-toned iced brews, the same over-ice logic works for our hibiscus tea recipe.
Storing Whole Star Anise Pods
Whole star anise keeps its aroma far longer than ground spice. Store the dried pods in an airtight jar, away from heat, light, and moisture — a cool, dark cupboard is ideal. Kept this way, whole pods stay fragrant for a year or more; you will know they are past their best when a snapped point smells faint rather than sweetly liquorice-like. Buy in small quantities you will actually use, since a little goes a long way. Any brewed tea you do not finish can be refrigerated for a day, but it is best enjoyed fresh.
A Note on Star Anise Tea Benefits and Safety
People have enjoyed star anise as a warming, aromatic spice for centuries, and a cup can be a comforting, caffeine-free way to round off a meal. When people search for star anise tea benefits, it is worth keeping expectations grounded: the main draw is simply the flavour and the ritual of a warm, fragrant drink. Responses vary from person to person, and this is not medical advice.
The single most important point is identity. Use only true Chinese star anise (Illicium verum), sold clearly labelled as a culinary spice. A close look-alike, Japanese star anise (Illicium anisatum), is toxic and is not for consumption, and the two pods can be hard to tell apart by eye. For that reason, buy clearly labelled culinary star anise from a source you trust, and never forage or brew wild or unlabelled pods.
Keep amounts culinary — a pod or two per cup, not a handful. If you are pregnant or breastfeeding, thinking of giving star anise tea to a child, or taking any medication, check with your own healthcare provider before drinking it regularly. As with any botanical, responses vary, and this is not medical advice.