Pandan Leaf Tea: Simmer vs Steep to Unlock Fragrance

Context: why pandan brewing method matters

Pandan (often called screwpine leaf) is treasured in Southeast Asian kitchens for its sweet, grassy, vanilla-like fragrance. Many home cooks treat it almost like a natural extract for rice, desserts, and drinks.[3]

That fragrance largely comes from volatile aromatic compounds and other flavor molecules that dissolve into hot water. Gentle heat over time (a simmer) may coax these out of the tough leaf fibers; shorter contact with hot water (a steep) is usually enough when pandan is only a supporting note in a tea blend.[1][3][4]

Because you are ingesting a plant infusion, it is wise to treat pandan tea like any herbal tea: moderate serving sizes, pay attention to your body, and be cautious if you have health conditions or take long-term medicines.

“Herbal teas can be pleasant dietary additions, but people with chronic illness or on prescription drugs should discuss new herb infusions with their clinician, especially if they drink them daily.” — Dr. Shweta Singh, clinical herbal medicine specialist, quoted via Source - NCBI

As one example of herbal tea use generally, an observational survey reported that roughly one in three adults regularly use some form of herbal tea or supplement, underscoring the importance of checking for potential interactions when adding new plant-based drinks to your routine.Source - NCBI

Brew basics: simmer vs steep for pandan leaf tea

Home recipes and tea makers generally use pandan in two ways:

• Pandan-only herbal tea (often with ginger or lemongrass) simmered on the stove.[1]
• Pandan plus true tea (like jasmine or green tea) briefly steeped in hot water.[3][4]

For a pandan-only drink, simmering a tied bundle of leaves in water on low heat may release more fragrance than a quick steep, as seen in traditional stovetop recipes that keep the pot just below a full rolling boil.[1]

In contrast, when pandan is added to a teapot together with jasmine tea, hot water is poured over both and left to steep only a few minutes before serving.[3] Commercial pandan tea bags are often steeped 30–60 seconds in about 150–200 ml hot water around 80–90 °C, similar to light green tea.[4]

Framework: choosing simmer vs steep

Consider three questions when deciding how to brew:

• Is pandan the main flavor or just a background note?
• Are you using fresh leaves, dried leaves, or a prepared tea bag?
• Are you serving it as a gentle everyday drink or a special aromatic treat?

When to simmer pandan leaves

Simmering is closer to a traditional decoction: you heat the leaves in water for longer at just below boiling. Many pandan tea recipes recommend gently simmering rather than hard-boiling to protect delicate aromas while still extracting flavor from fibrous leaves.[1]

• Best for: Fresh pandan-only tea, or pandan with sturdy herbs like ginger or lemongrass.
• Texture of leaves: Thick and fibrous; benefit from time and heat.
• Flavor goal: Deep, rounded, comforting pandan aroma in the whole kitchen.

One stovetop recipe bundles rolled pandan leaves, adds them to water with ginger and sugar, brings the pot just to a boil, then lowers heat and lets the mixture sit around 25–30 minutes so flavors infuse thoroughly.[1]

When to steep pandan leaves

Steeping resembles standard tea-making: you pour hot water over leaves and let them sit for a short time before removing them.[2] When pandan is paired with regular tea or sold in bags, this method helps avoid over-extracting bitterness from the tea leaves.

• Best for: Jasmine–pandan blends, green tea with pandan, and ready-made pandan tea bags.[3][4]
• Texture of leaves: Often chopped, dried, or finely cut; extract quickly.
• Flavor goal: Light, floral cup where pandan complements tea rather than dominating.

A typical home jasmine–pandan tea uses one pandan leaf torn and tied with jasmine tea, covered with freshly boiled water and left to steep about 5 minutes before serving.[3] Some pandan tea bag directions suggest only 30–60 seconds with 80–90 °C water when you want a gentler cup.[4]

Execution guide: how to brew fragrant pandan tea at home

Method 1: gentle simmer for pandan-only tea

This approach suits fresh leaves and cozy, dessert-like drinks.

• Rinse 3–5 fresh pandan leaves, then tear lengthwise and tie into bundles to expose more surface area.[3]
• Add bundles to about 500–800 ml water in a small pot, optionally with a few slices of ginger.[1]
• Bring just to the edge of boiling, then immediately lower to a gentle simmer.
• Let simmer 10–20 minutes; many cooks allow around 25 minutes for a stronger flavor.[1]
• Taste after 10 minutes; stop when the aroma is strong but not grassy-bitter.
• Strain, then enjoy warm or cool to room temperature before chilling for iced pandan tea.[1]

The key is keeping the heat low once you see small bubbles: a rolling boil can drive off some volatiles and slightly flatten the fragrance.

Method 2: hot steep for pandan plus tea leaves

When pandan shares the pot with green, jasmine, or black tea, treat it like a normal tea infusion with a modest steep time.

• Place about 1–2 teaspoons loose tea plus 1 small tied pandan leaf in a teapot.[3]
• Heat fresh water to just at boiling for jasmine or similar teas; let it sit briefly off the heat.
• Pour over about 2 cups water, covering leaves completely.[3]
• Steep around 3–5 minutes, adjusting to taste; longer can bring more bitterness from tea.
• Strain or remove the infuser and serve immediately.

Commercial pandan tea bags are often sized at roughly 2 g per cup; one producer suggests steeping a single bag in about 150–200 ml of 80–90 °C water for 30–60 seconds before drinking, especially when aiming for a lighter, refreshing cup.[4]

Cold and iced pandan brews

You can adapt either method for cold drinks.

• Hot-brew then cool: Brew hot (simmer or steep), let cool to room temperature, then refrigerate and serve over ice.[1][6]
• Cold brew: Use a higher leaf-to-water ratio (for example, 2 g tea per 100 ml water) and let steep in the fridge for several hours, often overnight, for a smoother taste with fewer bitter notes.[6]

Cold-brewed tea in general may extract caffeine and some other compounds more slowly than hot-brewed versions, but pandan fragrance can still dissolve into cold water over time.[6]

Tips and common mistakes

Small changes in heat and timing may noticeably affect pandan’s perfume.

• Don’t hard-boil for long: Vigorous boiling can dull delicate top-notes; favor a gentle simmer once the water has come up to temperature.[1]
• Avoid re-boiling water repeatedly: Tea specialists suggest that repeated boiling can reduce dissolved oxygen and subtly affect taste.[5]
• Use fresh, clean water: Filtered or low-mineral water may allow pandan’s subtle sweetness to come through better.[2][5]
• Watch steep times with true tea: Leaving pandan–green or pandan–jasmine blends too long can produce astringency from the tea leaves even if the pandan itself is not bitter.[2][3]
• Bundle or tear leaves: Tearing pandan lengthwise and tying into knots increases exposure to water without loose fibers floating everywhere.[3]
• Taste as you go: Because leaves vary, let your nose and tongue decide when the flavor is right.

Who should NOT use pandan tea regularly

Pandan is mainly a culinary herb, but any concentrated herbal drink may not suit everyone. Talk with a health professional if you are unsure.

• People who have had allergic reactions to pandan or related plants should avoid it entirely.
• Individuals who are pregnant, breastfeeding, or planning pregnancy may wish to consult a clinician before frequent herbal tea use.
• Those with chronic kidney, liver, or serious metabolic conditions should seek medical guidance before adding regular herbal infusions.
• Anyone taking long-term prescription medicines, especially for blood pressure, blood sugar, or clotting, should discuss potential herb–drug interactions with a pharmacist or doctor.

Conclusion: choosing your everyday pandan ritual

For a cozy, dessert-like drink where pandan is the star, a slow, gentle simmer may unlock its full warmth and perfume. When you want a light, balancing note with green or jasmine tea, a short steep in hot water may be enough.

Consider starting with smaller amounts, paying attention to how your body responds, and adjusting time and temperature until the aroma matches your preference. Over time, you may build a simple home ritual—simmered or steeped—that turns a bundle of green leaves into a fragrant pause in your day.

FAQ

Is simmering always better than steeping for pandan leaf tea?

Not always. Simmering may draw out more flavor from fibrous fresh leaves in pandan-only drinks, but steeping may be preferable when you combine pandan with true tea leaves to avoid bitterness and preserve a light, floral profile.[1][3][4]

Can I use dried pandan leaves and should I still simmer?

Dried leaves may release flavor faster than fresh, so a shorter simmer or even a steep in hot water may be enough. Start with 5–10 minutes and taste. If you use pandan in a tea bag blend, follow the steeping guidance rather than simmering.[4][6]

What is the best way to make iced pandan tea?

Many people brew hot pandan tea first (simmer or steep), let it cool fully, then chill and pour over ice.[1][6] Others cold-brew in the fridge at a higher leaf ratio for several hours, which may produce a smoother and sometimes sweeter-tasting drink.[6]

Do I need to add sugar or sweetener to pandan tea?

You do not need to; pandan’s aroma can make plain tea feel naturally dessert-like. However, many traditional recipes lightly sweeten simmered pandan with sugar or other sweeteners, especially when served chilled or with snacks.[1]

How often is it safe to drink pandan tea?

There is limited clinical research specifically on long-term pandan tea intake. Culinary amounts, enjoyed occasionally as part of a varied diet, may be reasonable for most healthy adults. If you plan daily or high intake, or have health conditions, consider speaking with a healthcare professional first.Source - NCCIH

Safety and sources

This article is for general information and does not replace individual medical advice. If you have health conditions, take regular medicines, are pregnant, or are caring for children or older adults, consider checking with a qualified health professional before making herbal teas a daily habit.

• Herbs at a Glance – Source - NCCIH (overview of herbal products and safety considerations)
• Herbal Medicine: Biomolecular and Clinical Aspects – Source - NCBI (herbal tea use and clinical cautions)
• Herb and Supplement Use in the Community – Source - NCBI (statistics and patterns of herbal use)
• Herbal and Dietary Supplements – Source - FDA.gov (how herbal products fit into overall safety guidance)