Peppermint Tea Recipe

Tea

1. 1

   Prepare leaves

   Rinse the fresh peppermint leaves under cold running water to remove any dirt. Gently pat them dry with a clean towel or spin dry in a salad spinner. For stronger flavor, lightly bruise or tear the leaves with your fingers to release essential oils.

2. 2

   Heat water

   Pour 4 cups of cold water into a kettle or saucepan. Heat the water to a simmer — just before boiling — around 90–95°C (195–205°F). If using an electric kettle with temperature control, set it in that range. Do not vigorously boil to preserve volatile aromas.

3. 3

   Steep

   Place the prepared peppermint leaves in a teapot or heatproof pitcher. Pour the hot water over the leaves, making sure they are fully submerged. Cover the pot or pitcher to trap the steam and essential oils. Let the peppermint steep for 5–8 minutes for a bright, balanced cup; steep 8–10 minutes if you prefer a stronger, more menthol-forward infusion.

4. 4

   Sweeten and finish

   After steeping, strain the tea into cups using a fine mesh strainer to catch leaves. Stir in 1 tablespoon honey or sugar while the tea is hot so it dissolves easily; adjust sweetness to taste. If using, add 1 teaspoon fresh lemon juice to each 4-cup batch for brightness and garnish with lemon slices.

5. 5

   Serve

   Serve the peppermint tea hot immediately. Alternatively, cool to room temperature and refrigerate for at least 1 hour, then serve over ice for iced peppermint tea. Store any leftover tea in a covered container in the refrigerator for up to 48 hours.