Best Fresh Mint Tea Recipes

FRESH MINT TEA

Steps:

• Take a few leaves of the mint in one hand and sharply clap your other hand on top, then drop the leaves into a teapot or cafetiere. Repeat with the rest of the mint, saving a few small sprigs for each glass as a garnish.
• Fill up the pot with boiling water and let it infuse for 2-3 mins or until the liquid starts to take on a slight pale yellow/green hue. Strain the tea into cups or heatproof glasses and sweeten with honey to taste. Drop the reserved mint into the cups to decorate if you like.

FRESH MINT AND MELISSA (LEMON BALM) TEA - TISANE- INFUSION

Steps:

• Pour boiling water over fresh herbs (or use a tea ball) in a tea pot that's been rinsed out with warm water.
• Let steep for about five minutes.
• Strain into warmed tea cups and enjoy your tea - tisane - infusion sweetened to your taste with honey or sugar. May be served hot, or cold over ice. Enjoy!

FRESH MINT TEA JULEPS

Steps:

• Make Tea:
• Bring water, mint, and sugar to a boil in a 4-to 5-quart saucepan, stirring until sugar has dissolved, then simmer, uncovered, 15 minutes. Cool completely, about 1 hour. Strain through a sieve into a large pitcher, pressing on and then discarding mint.
• Make cocktails:
• Fill 8 (8-ounces) glasses halfway with ice. Add 2 tablespoons bourbon to each glass, then top off with mint tea.

FRESH MINT TEA

Steps:

• Bring 4 cups of water to a boil in a saucepan.
• In another saucepan, combine the spearmint leaves, sugar, orange slices, cloves and tea bags. Carefully pour the boiling water over the tea mixture and let it steep for 3 minutes. Stir to dissolve the sugar, and then strain the tea into a small warmed teapot or other serving vessel. Serve hot.

FRESH MINT HERBAL TEA

Steps:

• Put the mint leaves in a ceramic pot, and pour the boiling water over them.Let them steep, covered, for at least 7 minutes. Strain the leaves out of the water when the desired strength is reached. Add honey to taste.

FRESH MINT CHAI TEA

Steps:

• 1. In a medium saucepan, add the water mint and ginger and bring to a boil over high heat. Lower the heat to medium and continue to boil another minute to extract maximum flavor. Add the milk and bring to a boil once again. Add the tea leaves (or teabag) turn off the heat, cover the pan, and set aside to steep, about 3 minutes.2. Pour through a tea or very fine-mesh strainer into 2 teacups. Discard the spices and the leaves. Serve hot, with the honey or sugar on the side.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.