If you've ever been to our home you've probably had a glass of my mint tea. I hate to brag but it might be the best sweet (although, that's optional) tea in the South. The keys are patience and fresh ingredients. Five years ago I purchased a Chocolate Mint and an Orange Mint plant. After battling it out for domination of the pot I ended up with some kind of hybrid mint; I call it my Chocolate Orange Mint. But the type of mint is not all that important. I recommend using sweet mint or culinary mint for teas though because they're larger leaves and powerful flavor.
So here's what you're going to need to start brewing your own natural Mint Teas:
- 1 Mint Plant
- 1 Mortar and Pestal
- Someplace to either hang herbs to dry OR a brown paper bag
- 1 medium size pot for brewing your tea
- 1 small canning jar or a sandwich ziploc size bag
- 1/3-3/4 cup sugar depending on your preference
- 5+ cups of water
- 1 one gallon tea jug
- Cheesecloth, fine fabric, or tea bags
That's all!
If you like the smell of fresh herbs in your home, and who doesn't, your best option is probably to dry your mint bunches indoors. I fill a one gallon storage pail with 6-10" sprigs of mint. This should be enough to make two or three sizable separate bunches. the smaller the bunches the more quickly they will dry and the less likely you are to experience mold. If mold does occur you'll have to toss your bunches in the trash. I hang mine in our pantry because there is very little light, air current, or humidity. I leave the bunches hanging for roughly two weeks or until crisp.
Alternatively, you can place mint in a brown paper bag to remove the moisture and dry it for a few days for fresh mint tea.
- Once your mint is dry you're going to need to take a couple of minutes and strip the leaves off the sprigs. I just run my fingers down the whole surface and they come right off.
- Next you're going to put about 1/2 cup of the full leaves in your mortar and pestal and grind. I like to have a mix of different size leaves. If you grind them into a fine powder you risk having bits of that in the finished product. You'll end up doing the grinding in stages because having too much at once will cause leaves to fly everywhere.
- Now you're going to cut 8" squares of cheesecloth and double it over from corner to corner. Basically it just needs to be two layers thick. If you want individual size bags and not family you can make much smaller bags.
- For family size bags you're going to put 1/2 cup in each bag. For individual use 1 tablespoon.
- Tie those babies up tight! I use strips of cheesecloth for a tie on mine.
Note: Typically three bunches of mint leaves will give you three family size tea bags.
Note II: I like to keep my extra bags in canning jars because it gives them extra oomph.
- pour 5 cups of water into your medium pot and add the bag of tea.
- Set the heat on medium low and let the tea sit for 30-45 minutes. The longer you let it sit the stronger your tea will be. Do not boil!
- Once the time is up remove the tea from the heat and let it cool for 5 minutes.
- Add your sugar and mix
- Pour the tea into your jug and fill the remaining space with water.
- Put in your refrigerator and give 3-4 hours to cool.
You're all set! Prepare to have the most refreshing, earthy, cool
tea you've ever tasted.
All hail the mighty, prolific, and giving mint plant!
