The herb
A South American leaf with a Greek name.
Lemon verbena — Aloysia citrodora — came to Europe from South America. Its genus honours Maria Luisa of Parma, and that is where the Greek name louiza comes from. Today it grows in gardens and fields all over Greece.
Its long, narrow leaves smell intensely of lemon peel, with a sweet, floral edge. Brewed, it gives a pale, fragrant cup with no bitterness and no caffeine.
VEVI sources lemon verbena from certified growers in the Kozani highlands and packs it in Athens under FSSC 22000: loose leaf in sachets and in enveloped tea bags.
- PlantAloysia citrodora
- Greek nameΛουίζα (louiza)
- OriginGreece · Kozani highlands
- CupLemon peel, sweet, floral
- CaffeineNone — it is a herbal infusion
- FormatsSachet 20 g · tea bags
Formats
Loose leaf or tea bags.
In the cup
How to brew lemon verbena.
A few leaves go a long way — lemon verbena is one of the most aromatic infusions you can brew.
- Measure
About 1–2 g — a tablespoon of leaves — per 250 ml cup, or one tea bag.
- Steep
Pour over freshly boiled water, cover and steep for 4–5 minutes.
- Serve hot
Plain, or with honey and a slice of lemon.
- Or cold-brew
Steep the leaves in cold water in the fridge for 6–8 hours for a smooth iced tea.
Beyond the cup
Lemon verbena in desserts and drinks.
Add a handful of leaves to homemade lemonade or iced tea and strain.
Simmer leaves with sugar and water for a syrup for sorbets, fruit salads and cocktails.
Classic with mountain tea; lovely with chamomile or spearmint.
Tradition & wellbeing
Lemon-scented calm.
In Greek tradition lemon verbena is drunk after meals for comfortable digestion, and in the evening for relaxation — hot, or iced in summer.
Its intense lemon scent comes from citral, the same compound that perfumes lemon peel. It also naturally contains polyphenols such as verbascoside.
- Natural compoundsCitral, verbascoside
- In traditionAfter meals; evening, for relaxation
- CaffeineNone
Herbal teas are foods, not medicines. If you are pregnant, breastfeeding or taking medication, ask your doctor first.
Storage & quality
Protect the lemon oils.
Lemon verbena's aroma is delicate and fades with light and heat. Keep it closed, in a cool, dark, dry cupboard.
Once a sachet is open, move the leaves to a clean, dry jar with a tight lid. As a rule of thumb it tastes best within about a year of opening — check the best-before date on the pack.
What good lemon verbena looks like
- Green leaves, not yellowed or brown.
- A strong lemon-peel smell when you crush a leaf.
- Leaf pieces rather than dust.
- A clear origin on the label.
In the shops
Where to find it
In Greece, VEVI is sold in supermarket chains including Galaxias, Masoutis and My market; the formats on shelf vary by store.
Trade
For retailers, HORECA & importers
Sachets and enveloped tea bags for supermarket chains, delis, cafés, hotels and importers, and private label packed to FSSC 22000.
FAQ
Frequently asked questions
What are the benefits of lemon verbena tea?
In Greek tradition lemon verbena is drunk after meals for comfortable digestion and in the evening for relaxation. It naturally contains citral, which gives it its lemon scent, and polyphenols, and it has no caffeine. It is a food, not a medicine.
What is louiza?
Louiza is the Greek name for lemon verbena (Aloysia citrodora), a lemon-scented leaf brewed as a herbal infusion.
Is lemon verbena the same as lemon balm?
No. Lemon balm (Melissa officinalis, melissochorto) is a different plant from the mint family, with a softer, grassier lemon note. Lemon verbena is stronger and more perfumed.
Does lemon verbena contain caffeine?
No. It is a herbal infusion and contains no caffeine.
How do I make lemon verbena tea?
About 1–2 g of leaves or one tea bag per cup, freshly boiled water, covered for 4–5 minutes. For iced tea, cold-brew the leaves in the fridge for 6–8 hours.
Do you supply lemon verbena wholesale?
Yes — sachets and tea bags for retailers, HORECA and importers, plus private label. Send a wholesale enquiry.