Love fresh herbs? Learn how to make mint tea (and other herbal teas) with fresh mint and herbs from the garden
One of my favorite things to do each summer is check on my mint plants. They are impressive.
I cut them back mercilessly– for recipes, garnishes, and sometimes just to enjoy their heavenly scent.
And yet, each time I look– the plants are bigger.
And since I love making homemade tea (like this catnip tea, this pine needle tea, and this ginger tea), my mint plant that keeps on giving is the perfect herb to turn into a classic glass of mint tea.
Want more tea ideas? Check out this guide to herbal teas.
Does it Matter What Type of Mint I Have?
Not at all.
In fact, if you have several varieties of mint– mix them! Here, I used chocolate mint and sweet mint.
Can I Use Wild Mint?
Of course you can!
Just make sure that you positively identify the plant as a type of mint before harvesting. I recommend using a guide book like the National Audubon Society Field Guide to North American Wildflowers.
Should the Mint Leaves be Fresh or Dried for Mint Tea?
For this tea, I used fresh mint leaves. Fresh mint will give you a mild, pleasant tea.
Dried mint can also make a great tea– as long as the dried mint isn’t old. Old dried herbs will give you a weak, flavorless tea.
If you aren’t sure how old your dried herbs are, smell them, or try rubbing them between your fingers and smelling. (If you smell nothing– toss them out!)
How Do I Make My Tea Stronger or More Flavorful?
Mild tea can be delicious, especially in the summer heat.
But if you prefer something stronger, check the recipe card for tea variations. You can mix in more herbs, some spices, or green or black tea for a deeper flavor.
Do I Need a Teapot?
No! If you have a French Press, you can use it instead.
Don’t have either?
You can use a tea ball, or strain the tea through a mesh sieve.
How to Make Mint Tea
Mint Tea Base:
- 20 fresh mint leaves, any variety. use more for stronger flavor
- 2 cups water
- 1 tsp sugar or honey (optional), use more or less to taste
- 2 lemon slices (optional), to serve
For Moroccan Mint Tea:
- 2 tsp green tea, loose leaf (or 2 tea bags)
For Spiced Mint Tea (Choose 1, or Smaller Amounts of Both)
- 6 cardamom pods, crushed
- 1 tsp fennel seeds
Herbal Tea Variations (Choose 1, or Smaller Amounts of Both)
- 2-3 springs fresh thyme
- 2 sprigs fresh rosemary
Black Mint Tea:
- 2 tsp black tea, loose leaf (or 2 tea bags)
- Rinse mint leaves (and other herbs, if using), and set aside to dry.
- Bring tea water to a boil. Pour into a teapot or a French Press.
- Crush mint leaves with your hands to release oil and then add them to the teapot, or add them to the pot and use a cocktail muddler or the back of a wooden spoon.
- Add any additional ingredients (except lemon). Cover pot. Steep 5-7 minutes if you added green tea or black tea, or 8-10 minutes for herbal tea.
- Serve hot, with lemon if desired. For iced tea: make a larger batch of tea, let the tea cool slightly, and then store in a pitcher or glass jar in the fridge. Use within 2-3 days.
- Stronger tea: Use more mint
- Dried mint leaves: Crush them, and use 1 ½ tsp per 8 ounces of water.