Exact quantities, then the method.
A good peppermint cup is clear, cooling and never bitter, and getting there is mostly about restraint. Whole peppermint leaves, as in Teapigs, hold far more of the menthol oil than crushed dust; the usual mistake is brewing too hot for too long, which boils off the freshness and leaves a flat, hay-like cup.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the The Standard Peppermint Leaves Cup recipe. Canonical: https://teas.co.uk/recipes/mint-tea/the-standard-peppermint-leaves-cup/
It uses Teapigs Peppermint Leaves, a pure caffeine-free peppermint infusion. One mug, a few minutes, and settling after a meal.
You'll need
- 1 Teapigs Peppermint Leaves tea temple
- 250ml just boiled water, then left 30 seconds off the boil
- A slice of lemon, optional
- A little honey, optional
Method
- Boil fresh water, then let it stand for about 30 seconds so it is just off the boil. Fierce boiling water scalds peppermint and drives off the bright menthol top notes.
- Put the temple in the mug and pour the water over it.
- Cover the mug with a saucer and steep 4 to 5 minutes. Covering traps the volatile mint oils that would otherwise escape as steam.
- Lift the bag out and give it one gentle press; do not stew it longer or it turns grassy and slightly bitter.
- Drink as is for a clean, cooling cup, or add a slice of lemon or a little honey if you like it softened.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Peppermint Leaves, 15 Tea Bags 30g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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