Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 15, 2008 06:01 PM

Making Tea with Fresh Mint - how to?

I have an abundance of leftover fresh mint (not a plant) and want to make it into tea. Do I need to dry the leaves out or can I use them fresh?

If they need to be dried, what's the best method? Can I simply leave them on the counter until they dry out?

  1. Click to Upload a photo (10 MB limit)
  1. You should be able to use them fresh. Look for a Morroccan mint tea recipe.

    1. For iced tea, just take a few fresh leaves and put them into a pitcher with about 5 regular tea bags. Fill with boiling water, steep, and then remove the bags and leaves. Sweeten if you like, and pour over ice. Ahh. Refreshing.

      1. I put a bunch of leaves and stems in steamed milk and then I crush them with a wooden spoon. Then I remove the mint leaves and stems and serve the tea. All the essential oils will be released when you do that. However, I recommend putting the stems in there because they have a bunch of flavor.

        1 Reply
        1. re: glutton

          To be clear, I am talking about fresh mint, not dried mint.

        2. pour boiling water over a handful of them. Add a teabag if you like, and sugar to taste. Known as nana in the middle east.

          1 Reply
          1. re: smartie

            I think "nana" is specifically spearmint, right? It goes great with green tea. For black tea I prefer a strong peppermint.

          2. a handful of fresh or dried? this is my big question!

            2 Replies
            1. re: burritobelle

              I use fresh mint (not dried), pour on boiling water, leave 5 mins and that's it. Add sugar to taste if you like.

              You can also do a tea bag + mint if you prefer for a mint flavoured black tea. Again with fresh mint, not dried.

              1. re: pootle

                When I was in Jordan, tea was often poured over fresh mint leaves (just put a sprig in each cup) or over fresh or dried sage leaves (same method). Apparently the sage is a Bedouin thing--tastes odd at first but grows on you. And the tea was ALWAYS completely saturated with sugar. If you ask for it without sugar they look at you funny.