Are you wondering how to brew flaxseed tea? Then you’ve come to the right place. The impetus for this blog was a query posted by a reader who brewed some flaxseed tea and found it too goopy to stir. Her request for an explanation of why her flaxseed tea was so gummy led me to test 10 flaxseed tea recipes. (I last reviewed this topic in 2017.) Nine recipes were discovered through a Google search; one was submitted by a reader. The recipes differ slightly, but all contain flaxseed in one form or another: whole seeds, ground seeds, or meal. (In case you didn’t know: in the consumer food industry, ground flaxseed is the same as flaxseed meal. In the pet and livestock feed industries, the two products can differ considerably.)

Table of Flaxseed Tea Recipes Tested

Click this link to get the PDF table of the recipes for making flaxseed tea: 10 recipes for brewing flaxseed tea. The PDF can be downloaded and printed.

Results of My Flaxseed Tea Making

The bottom line: I like flaxseed tea no matter how it’s brewed. I enjoy a cup after brewing the tea for 15 or 20 minutes or after letting it sit overnight before straining. I enjoy it plain and with added lemon, ginger, grated or ground cinnamon, or honey. Diluting the brew with chamomile tea is also quite nice. I did discover a preference: I most enjoy 2 tbsp of ground/milled flax steeped in 2 cups of boiled water for 15 minutes. This recipe is quick and easy and gives the perfect viscosity or goopiness for my palate. In fact, in my view, none of the recipes were overly gummy, but everybody’s taste is different. (I am still trying to determine why my reader’s tea was so gummy.) The trick is to try a few and find the recipe that suits YOU!

On a wintry day enjoy this lovely drink made from flaxseed, shown blooming below.

A field of blooming flax (Courtesy of SaskFlax, Flax Council of Canada, FC2015, Inc.)

A field of blooming flax (Courtesy of SaskFlax, Flax Council of Canada, FC2015, Inc.)