Mint Tea

Mint is an ever popular herb to grow. It’s technically a weed, so it can easily take over entire gardens or yards if not contained. But it is easy to get plenty of it! Allowing you to make lots of mint tea. It’s best to keep it in its own area or a container to prevent it from taking over.

Mint tea has no caffeine but it is naturally invigorating due to its menthol flavour, making it perfect for a good start in the morning or an afternoon pick me up. Furthermore, due to the lack of caffeine it is ideal for an evening or pre-bed drink. It is also, great for after meals to aid digestion and helps soothes upset stomachs and nausea.

To make mint tea you can use either fresh mint or dried mint.

Using Fresh Mint:

1. Take a few leaves of the mint in one hand and sharply clap your other hand on top, then drop the leaves into a teapot or cafetiere. Repeat with the rest of the mint, saving a few small sprigs for each glass as a garnish.

2. Fill up the pot with boiling water and let it infuse for 2-3 mins or until the liquid starts to take on a slight pale yellow/green hue. Strain the tea into cups or heatproof glasses and sweeten with honey to taste. Drop the reserved mint into the cups to decorate if you like.

Using Dried Mint:

To dry mint you can leave it out at room temperature (out of direct sunlight) and allow to dry for a few days. Or if you are impatient you can place the mint on an oven tray and place in the oven on a low temperature for 2- 3 hours. Once the mint is try you can crumble it and put it in an air tight container, it will last approximately 6 months allowing you to enjoy mint tea way after the summer has been and gone.

Once the mint is dried had the dried leaves into a teapot or cafetiere. Fill up the pot with boiling water and let it infuse for 2-3 mins or until the liquid starts to take on a slight pale yellow/green hue. Strain the tea into cups or heatproof glasses.