Peppermint Tea Recipe

Prepare leaves

Rinse the fresh peppermint leaves under cool running water to remove any dirt or grit. Gently pat them dry with a clean kitchen towel or paper towel. If leaves are large, lightly bruise or tear them to release more aroma and oils.

Boil water

Pour 4 cups (about 950 ml) of fresh cold water into a kettle or saucepan. Bring the water to a full boil over medium-high heat.

Steep

Place the rinsed/bruise peppermint leaves in a teapot or heatproof pitcher. Once the water reaches a boil, remove it from heat and immediately pour the hot water over the leaves. Cover the pot or pitcher to trap the steam and steep for 5 to 10 minutes depending on desired strength (5 minutes for a lighter cup, up to 10 minutes for a more robust, minty brew).

For a clearer cup, strain the tea through a fine mesh strainer or tea strainer into cups or a serving pot, pressing gently on the leaves to extract flavor but not forcing through bits of leaf.

Sweeten

If using, stir in honey or sugar to taste while the tea is still hot so it dissolves easily. Start with 1–2 teaspoons and adjust to preference.

Add lemon (optional)

If you like a citrus note, add 1–2 lemon slices to the pot or individual cups. A squeeze of fresh lemon brightens the flavor.

Garnish and serve

Pour the peppermint tea into serving cups. Garnish each cup with a fresh peppermint sprig and/or a lemon wheel if desired. Serve hot, or chill and serve over ice for iced peppermint tea.