Herbal Tea Sampler: How to Build a Tasting Flight With Steeping Cards

What is an herbal tea flight?

An herbal tea flight is a curated lineup of small servings of different herbal infusions, tasted side by side, usually with notes or steeping cards to guide the experience.

Instead of committing to one big mug, guests sip through several mini cups, compare flavors, and learn how steep time, water temperature, and ingredients change the cup.

On a farm or agritourism property, a flight can feel a lot like a wine or cider tasting—only it’s built around flowers, leaves, fruits, and spices.

Safety first with herbal flights

Because herbal teas may have biological effects, it is important to offer them with care and clear communication.

• Describe, don’t diagnose. Focus your cards on flavor, tradition, and culinary uses. Avoid promising cures, treatments, or health outcomes.
• Encourage guests to check with their clinician. A simple phrase such as “If you are pregnant, nursing, taking medications, or have a medical condition, consider talking with your healthcare professional before using herbal teas regularly” helps keep things grounded.
• Label ingredients clearly. List common and Latin names when you can, and highlight potential allergens (for example, citrus peel, licorice, spices).
• Use food‑grade, properly stored herbs. Many people source from reputable tea companies that specialize in loose‑leaf samplers and tea flights to ensure consistency and quality.

Note: Herbal infusions can interact with medicines or health conditions. When in doubt, offer more familiar options (like peppermint or chamomile) alongside any unusual botanicals, and let guests opt out of any sample.

Choosing herbs for your sampler

For a balanced herbal tea flight, think in flavor families and create contrast.

Classic comfort herbs

• Chamomile blends – Soft, apple‑like, often used in evening blends.
• Peppermint or spearmint – Cool and vivid; many people enjoy them hot or iced.
• Rooibos or honeybush – Naturally caffeine‑free base with a round, sweet body.

Bright & fruity herbs

• Hibiscus – Deep ruby color and tart, cranberry‑like notes.
• Rose hips or berry blends – Gentle fruitiness that pairs well with farm berries.
• Lemon peel, lemongrass, or lemon verbena – Sunny citrus aromas.

Spiced, woods & fields

• Cinnamon, ginger, cardamom – Warming spices that may feel especially comforting in cooler seasons.
• Lavender, rose, or other florals – Potent aromatics; use lightly so they don’t overwhelm the flight.
• Local botanicals – Depending on your region and regulations, consider culinary herbs like thyme, sage, or mint that you already grow.

To keep the experience approachable, many hosts choose no more than one or two strongly tart, spicy, or bitter blends in a single flight.

How many teas per flight?

For most guests, 3–5 herbal teas per flight feels generous but not overwhelming.

• Three‑tea flight: Ideal for short farm tours or quick tastings at a farm stand or market booth.
• Four‑ or five‑tea flight: Works well for longer sit‑down experiences, workshops, or tastings paired with farm snacks.

Plan pours of roughly 2–3 ounces each so guests can enjoy several rounds without feeling overfull.

Creating steeping cards that guide, not confuse

Steeping cards are small, durable cards that travel with each tea in the flight. They can live in a menu stand, be clipped to the tray, or rest beside each cup.

What to include on each card

• Tea name & type
  Example: “Sunset Field – Herbal Blend (Chamomile, Lemon Verbena, Rose Petals)”.
• Ingredients list
  Include common names first; add Latin names in parentheses if you like.
• Basic steeping directions
  For example: “1–2 teaspoons per cup, hot but not boiling water, steep about 5–7 minutes, then taste.” Use approachable phrasing rather than very precise numbers if your audience is mixed.
• Flavor notes
  Three to five words, such as “soft, floral, honey‑like, hint of citrus.”
• Serving ideas
  A short suggestion like “Lovely after dinner” or “Try chilled with a slice of farm lemon.”
• Allergen & caution note
  A discreet line such as “Contains citrus peel. If you are pregnant, nursing, or take medications, consider checking with your healthcare professional before frequent use.”

Design tips for farm and shop use

• Choose a format that survives spills. Laminated cards or thick, lightly coated cardstock hold up well around kettles and cups.
• Use icons for quick reading. A tiny teacup icon for hot, a snowflake for iced, a sun or moon to suggest daytime or evening are easy visual cues.
• Keep fonts friendly and large. Many guests will be reading while holding a cup or standing in a barn, greenhouse, or market booth.

Step‑by‑step: building your herbal flight

1. Choose your theme

A theme ties the experience together and makes it easier for guests to remember what they loved.

• By mood: “Morning in the Garden,” “Cozy Evening,” “Fields & Flowers.”
• By flavor: “Citrus & Spice,” “Mint Medley,” “Berry Patch Flight.”
• By farm story: “From Our Herb Beds,” “Orchard Edges,” or blends named for farm landmarks.

2. Select 3–5 herbal blends

• Include at least one familiar anchor tea (such as peppermint or chamomile) to help hesitant tasters.
• Add one or two “adventure” options with unique ingredients, colors, or aromas.
• Balance color in the cups—pale gold, deep red, and amber look beautiful together on a wooden board.

3. Test steep times yourself

Before offering a flight to guests, brew each tea a few different ways and note:

• At what point the flavor starts to feel too strong or too faint.
• How color and aroma change over time.
• Whether the blend tastes good both hot and slightly cooled, since guests may sip slowly during a tour.

Use these notes to create realistic steeping guidance on the cards.

4. Portion the tea

• Measure loose leaf into small jars, tins, or paper sachets for each serving or group.
• Label the containers to match your steeping cards so staff can set up flights quickly.
• If you use pre‑filled bags, choose options that leave enough room for leaves to expand.

5. Set up your flight board

You can use what you already have on the farm: a reclaimed barn board, a simple tray, or a set of small saucers.

• Arrange cups in tasting order—mild to strong, or light to dark.
• Place or clip each steeping card directly in front of its cup.
• Keep hot water carafes and timers (or phone timers) nearby if guests will steep their own samples.

6. Guide guests through the tasting

A short script helps keep group tastings smooth while leaving room for conversation.

• Invite guests to look at the dry blend first—colors, textures, petals, and spices.
• Have them smell the leaves before and after steeping.
• Encourage them to take two small sips: one early, one later, to notice changes as the cup cools.
• Offer simple prompts, such as “Does this remind you of anything from your garden or kitchen?”

Connecting your flight to agritourism

On a working farm, an herbal tea flight can do more than fill a cup—it can tell your story.

• Showcase what you grow. If you cultivate mint, chamomile, berries, or culinary herbs, highlight them in at least one blend and on the card.
• Link each tea to a place. Name a blend after the orchard, the greenhouse, or a favorite pasture view and mention that in your tasting notes.
• Pair with simple bites. Plain crackers, mild cheeses, or farm fruit slices help reset the palate between teas.
• Offer a take‑home option. Some hosts include a small printed version of the steeping cards or a one‑page “flight map” guests can tuck into a bag.

Sample steeping card text

Here is a sample structure you can adapt for your own herbal flight.

Name: Orchard Path – Herbal Infusion
Type: Herbal blend (no added caffeine)
Ingredients: Apple pieces, hibiscus, rose hips, lemon peel, calendula petals
How to brew: Use about 1–2 teaspoons per cup. Add hot water just off the boil. Steep around 5–8 minutes, then taste and adjust.
Flavor notes: Bright, fruity, gently tart, hint of blossom.
Serving idea: Enjoy warm on a cool afternoon, or chilled over ice with a slice of fresh apple.
Note: Contains fruit and citrus. If you are pregnant, nursing, take medications, or have a medical condition, consider checking with your healthcare professional before frequent use of herbal teas.

Making it work for your space

Whether you are brewing in a farmhouse kitchen, a small farm shop, or a city apartment, a few practical choices can make your herbal tea sampler smooth to run.

• Batch some steps. Pre‑label jars, trays, and cards so you can reset between groups quickly.
• Plan for water access. Keep an electric kettle or insulated airpot near the tasting area, away from visitor traffic lines.
• Offer flexible service. Some visitors enjoy self‑guided tastings with written instructions; others prefer a hosted session. You can provide both options with the same set of teas and cards.
• Invite feedback. Keep a simple notebook where guests can jot down their favorite blend or suggested pairings. Over time, this helps you refine which herbs to grow more of and which flights to repeat.

Key terms for herbal flights

• Tisane: Another word for herbal infusion; made from herbs, flowers, fruits, or spices rather than traditional tea leaves.
• Infusion: Steeping plant material in hot water to extract flavor and some plant compounds.
• Decoction: A longer, gentle simmer often used for tougher roots or barks; more common in herbalism than in casual tasting flights.
• Blend: A mix of multiple herbs and botanicals in one tea.
• Flight: A structured tasting of several small samples, usually arranged by theme or flavor.

Decision: Is an herbal tea flight right for you?

An herbal tea sampler flight may be a good fit if you want to:

• Showcase herbs you grow or source locally.
• Create a gentle, family‑friendly tasting alternative to alcoholic flights.
• Offer an educational experience that blends flavor, farming, and story.

If you or your guests have complex health conditions, are pregnant or nursing, or take regular medications, consider keeping your lineup focused on widely used culinary herbs and encouraging everyone to talk with their healthcare professional about regular or heavy use of herbal products.