How to Brew a Cup of Mint Tea

teas.co.uk · 8 min · Serves 1

You'll need

• 1 Dragonfly Organic Three Mint Medley tea bag
• 250ml freshly drawn water
• 1 tsp acacia honey or raw blossom honey (optional, the cup is naturally sweet enough on its own)
• A small fresh mint leaf to garnish (optional)

Method

1. Boil the kettle, then take it off the heat for about thirty seconds. That brings the water down from 100C to roughly 95C, which is what mint wants; a true boil would scald the menthol and turn the cup bitter.
2. Warm the mug first by half filling it with hot water, swirling and tipping it out. A cold mug pulls several degrees out of the brew in the first minute.
3. Drop the bag into the warm mug and pour the water straight over, filling to about a centimetre below the rim.
4. Cover the mug at once with a saucer or a tea cosy, to hold the menthol oils in rather than letting them escape into the air.
5. Leave it covered and undisturbed for a full six minutes. Peppermint gives up its menthol early, spearmint follows in the middle, and the field mint base only opens up after about four minutes.
6. Lift out the bag with a teaspoon, press it once against the side, and discard.
7. Taste, and stir in honey if you like; most people find it sweet enough as it is, but a little honey takes it towards a Moroccan style sweet mint tea.
8. Drink it straight away, while the menthol lift is at its freshest, with a fresh mint leaf floated on top if you have one.

Recipe: https://teas.co.uk/recipes/mint tea/how to brew a cup of mint tea/