Fresh Mint Tea Recipe

Rinse and bruise mint

Rinse the fresh mint leaves under cold running water to remove any dirt. Gently shake off excess water and pat dry with a clean towel. To release the oils, lightly bruise the leaves by clapping them between your hands or gently crushing them with a mortar and pestle or the back of a spoon.

If using loose green tea leaves, measure 1 tablespoon. If using tea bags, have one tea bag ready.

Bring water to near boil

Pour 4 cups (about 950 ml) of fresh cold water into a kettle or saucepan. Heat until it reaches a gentle boil (100°C / 212°F). If using delicate green tea, allow the water to cool for 1–2 minutes off the boil (to about 80–85°C) before adding tea to avoid bitterness.

Steep mint (and green tea, if using)

Place the bruised mint leaves and the green tea (1 tbs loose leaves or 1 tea bag) into a heatproof teapot or heatproof pitcher. Pour the hot water over the mint and tea. Cover and steep for 5–7 minutes for a bright mint flavor; steep up to 10 minutes for a stronger, more aromatic infusion. If using only mint (no green tea), steep 7–10 minutes.

Taste after 5 minutes and adjust steeping time if needed for desired intensity.

Sweeten

If desired, add sweetener while the infusion is still hot so it dissolves easily. Start with 1–2 teaspoons of granulated sugar or 1 teaspoon honey per 4 cups, stir until dissolved, and adjust to taste. (Both sugar and honey listed as options — use one or none.)

Strain

Place a fine mesh strainer over a serving pitcher or directly into cups and pour the infusion through it to remove mint leaves and tea leaves/bag. Press lightly on the leaves with the back of a spoon to extract extra flavor if desired.

Hot service

Ladle the strained tea into warmed cups, garnish each with a fresh mint sprig and an optional lemon slice. Serve immediately.

Iced service

If serving iced, allow the tea to cool to room temperature, then transfer to a pitcher and refrigerate until chilled (about 30–60 minutes). Fill glasses with ice (about 1/2 cup per glass) and pour chilled tea over the ice. Garnish with mint sprigs and lemon slices. For a quick iced version, pour hot tea over a large glass filled with ice (the ice will chill it but dilute slightly).

Store any leftover chilled mint tea in a covered pitcher in the refrigerator for up to 48 hours. Freshen with a few fresh mint leaves before serving again.