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Mar 1, 2008 07:55 AM

Ginger Mint Tea

At a recient lunch at Big Bowl, I enjoyed ginger mint tea. The hot tea arrived in a small black iron tea pot and was placed on a bamboo stand. There was fresh mint inside the pots insert. I asked about the tea and was told that the chefs make it up. It difinately was not like any ginger tea that I have purchased from a supermarket. Apparently the ginger is made into a tea. Does anyone know how this is accomplished? The combination of the very fresh mint and ginger tea was absolutely delightful and memerable.

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  1. If you buy fresh ginger root, you can cut a small piece off (peel it if you like), add fresh mint and hot water - this should give you the tea you mention.

    1. This sounds like a really nice combination!

      1. To get the strongest flavor out of the ginger, boil slices in your tea water, first. Fresh mint goes in later. To release the flavors in mint, cut it into a chiffonade (or just tear it into little bits with your fingers) before pouring hot water through it.

        4 Replies
        1. re: cimui

          I usually make my mint tea just like that but this weekend I may give it a shot with the mint... sounds yummy.


          1. re: cimui

            I boiled ginger in a little pot and then poured it into a cup and added mint. It did not taste like the ginger/mint tea at Big Bowl - it was weak. I cooked up several limbs of the root - the whole packet from Dominick's. How long does one cook it? I had one of those little pots that the Big Bowl serves it in but can"t find it. So -- I am now using this clear tea pot and infuser that I bougth at Crate and Barrel.. Do you think Big Bowl adds sugar or honey? My tea is rather dreary.

            1. re: klmsfd

              i would boil the ginger in a pot on the stove for a while. the longer the stronger. maybe 30 mins at a starting point?

              also you don't need to use that much ginger. i normally slice about an inch or two of ginger and that's usually enough. it's more about how long you let the mixture boil.

              good luck!

              1. re: klmsfd

                How long did you boil the ginger for?

                I slice my ginger thinly (a few millimeters) and boil for about 10 minutes. Five or six thin slices in two cups of water should be plenty strong. If you find it weak, simply add a few more slices and boil some more. Add honey or brown sugar.

                If you don't go with mint, adding some orange or lemon zest is nice, too.

                Tea really shouldn't be that complicated. Just adjust the amount and type of ingredients to taste.

            2. I used to work at Big Bowl years ago when there were locations in Texas, and we (the servers) prepared the tea, not the chefs. They may have changed that because when it was at everyone's disposal, we drank it all the time!! All of the teas were so good. All we did was put a scoop of loose tea (not in a tea bag) into the little strainer, along with a mint leaf and a bit of ginger root. You let it steep for about a minute or two and there you go! I do not, however, know where the tea was bought. There were different types depending on the tea ordered.

              1. I can't believe you posted this. Today I had Ginger Mint Tea at Big Bowl and sat down here just now to try and put the recipe together. Breakthrough: the waiter said they make a ginger syrup. I had thought of doing this with the candied ginger from Trader Joe's but all the recipes I am finding online use fresh ginger. The tea was slightly sweet without sugar, had the faint pepperiness of ginger, could have used more mint for my taste, and all in all was a wonderful winter tea and a good tea to add to the list of caffeine-free teas. I will try making ginger syrup using fresh ginger and sugar but will have to experiment as to how much syrup to use for a pot of tea.

                1 Reply
                1. re: Querencia

                  Exactly. If you prepare a ginger syrup and even a mint syrup the flavors will be more apparent and you can adjust your tea water according to the strength of flavor you prefer with more control.

                  I roughly grate the ginger so all the fibers come "alive" before steeping in either water or sugar/water of equal parts. Same with the mint leaves.

                  It's also helpful to pre-warm your teapot before pouring in the tea water. Add the syrup to your cup and then the tea water.