Fresh Mint Tea (pot) Recipe

Rinse and bruise mint

Rinse the fresh mint leaves under cool running water to remove any dirt. Shake off excess water and gently pat dry with a clean towel. Lightly bruise the leaves by clapping handfuls between your palms or crushing them gently with your fingers to release essential oils.

If using lemon slices, rinse the lemon and slice into rounds. Have optional garnishes ready.

Bring water to near-boil

Pour 1 liter of water into a kettle or pot and bring it to a rolling simmer (around 95–100°C / 203–212°F). If using green tea, remove from heat just before a full boil (about 80–85°C) to avoid bitterness.

Steep mint (and tea)

Place the bruised mint leaves and the optional loose tea into a teapot or heatproof pot. Pour the hot water over the mint (and tea). Cover and steep for 5–8 minutes for a bright, aromatic flavor. For a stronger, more menthol forward infusion, steep 8–12 minutes or gently bruise leaves again while steeping.

Sweeten

Taste the brewed tea. Stir in 2 tablespoons honey or sugar while the tea is hot so the sweetener dissolves fully. Adjust to taste, adding more in small increments if desired.

Add lemon

Drop the lemon slices into the pot to infuse a bright citrus note. Allow to sit 1–2 minutes before serving, or serve lemon on the side for guests to add their own.

Strain and serve

Use a fine mesh strainer to pour the tea from the pot into cups or a serving pitcher, catching the mint leaves and any tea leaves. Garnish with extra mint sprigs and lemon wedges if desired. Serve hot, or allow to cool and refrigerate for iced mint tea.