Fresh Mint Tea Recipe

Prepare mint

Rinse the fresh mint leaves under cold water to remove dirt and grit. Shake off excess water and gently pat the leaves with a clean kitchen towel or spin briefly in a salad spinner. If leaves are large, tear or bruise them lightly to release aroma.

Bring water to temperature

Pour 1 liter of fresh cold water into a kettle or saucepan and heat until just below a rolling boil (about 90–95°C / 194–203°F). If you’re using green tea leaves, remove from heat when water reaches this temperature to avoid bitterness.

Infuse

Place the rinsed mint leaves (and the green tea leaves, if using) in a teapot or heatproof pitcher. Pour the hot water over the leaves, pressing them gently with a spoon to ensure they are submerged. Cover and steep for 5–8 minutes for a bright, mint-forward tea; steep up to 10 minutes for a stronger, more herbal brew.

Taste and strain

After steeping, taste the infusion. If it’s to your liking, strain the tea through a fine mesh strainer into a serving pitcher to remove leaves. If it needs more intensity, return the strained leaves to the teapot and steep an additional 1–2 minutes, tasting again.

Sweeten while warm: stir in 2 teaspoons of honey or sugar into the hot tea until fully dissolved. Adjust to taste, adding more in 1 teaspoon increments if desired.

Serve hot or chilled: For hot tea, pour into cups and garnish with a fresh mint sprig or a lemon slice if using. For iced mint tea, allow the strained tea to cool to room temperature, then refrigerate until cold (about 1 hour) or pour over a jug full of ice. Add lemon slices for brightness and a few fresh mint sprigs for garnish.

Storage: Store leftover tea in a covered pitcher in the refrigerator for up to 48 hours. Re-stir before serving; freshen each serving with a small sprig of mint if aroma has faded.