Pick a few sprigs of the herbs you want to use. I picked some lemon balm (it's almost a weed here, it proliferates so easily) and bergamot (also called bee balm and also spreads easily.
Once you've decided your mix if herbs, decide how strong you want your tea. The herbs are stronger in the Spring, so it takes less. I used 2 sprigs of lemon balm and 2 of bergamot for my mug.
Rinse your herbs and shake them dry, then put in a cup and cover with boiling (not just hot) water. My mother always said that is the mistake Americans make so often when making tea--they use hot water and not boiling, so the tea leaves can't steep properly.
Let the tea steep for about 3 minutes or until you think it's the strength you like, then lift out or strain the herbs out of the liquid. You might like your tea sweet, so add sugar or honey to your taste. Honey can overpower the delicate taste of most herb teas, so use it sparingly and use a light honey variety if you can (like clover honey or orange blossom honey).
Your tea is ready to drink!
Herbs can be dried for winter teas, but you will miss the incredible clear flavor of fresh-picked sprigs.