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Ingredients
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Tea & Infusion
Optional Additions
Method
Preparation & Infusion
Warm and rinse
Preheat the teapot or heatproof pitcher by pouring a little hot water in, swirling, then discarding. This keeps the infusion temperature steady.
Bring water to temperature
Heat 2 cups (about 475 ml) of water until just below boiling, about 175–185°F (80–85°C). If you don't have a thermometer, remove from a full boil and let sit 1–2 minutes.
Steep tea and mint
Add 2 tsp of gunpowder green tea (or 2 tsp sencha) and 12 fresh spearmint leaves to the warmed pot. Pour the hot water over the tea and leaves. Cover and steep for 2–3 minutes for a bright, slightly grassy brew. For a stronger mint presence, steep up to 4 minutes but avoid oversteeping green tea or it will become bitter.
Sweeten (optional)
If using sugar or honey/simple syrup, add 1 tsp while the infusion is hot and stir to dissolve completely. Taste and adjust — add up to 1–2 tsp total if you prefer sweeter.
Strain and dilute
Strain the infusion into a heatproof pitcher to remove tea leaves and mint. Add 1 cup cold water to dilute and help cool the infusion for serving (adjust dilution to taste).