Tea blended with mint (Latin: Mentha piperita) is one of the oldest variations in the world of tea. From Armenia, where mint is known as Ananookh, to Khazakstan, where it goes by the name Jiyek jalbiz, to Morocco where it is called Eqama, people have been adding fresh mint leaves to tea for at least a thousand years. But even before it was added to tea, the bitingly sweet herb was enjoyed on its own, or in oil form, for hundreds of years before that. For example, did you know that Mint was mentioned in the Old Testament? It’s in there. In the Bible’s original Greek it was called hedyosmon, which translates directly into English as “the sweet smelling one”. And a sweet smelling herb it is. Olfactory scientists claim that the scent of mint is one of the most recognizable on the planet. The scent is pure, refreshing, pungent and slightly burning when highly concentrated.
We think you’ll be delighted by this tea. The characteristically intense flavor of the herb infuses sweet minty notes that blend beautifully with the tea’s mellow and slightly smoky profile. The particular tea we’ve used is Pekoe Gunpowder from the Uva region of Sri Lanka. Green Gunpowder is produced by forgoing the fermentation process required to produce black tea. Instead, the leaves are steamed as soon as they are plucked and then hand-rolled into small round pellets. Once immersed in water, these pellets gracefully open to reveal a full leaf. Gunpowder teas typically have a dark coppery green color, and produce a pale yellowy green infusion, with a smooth, slightly smoky cup with a sweetish finish. The tea is highly receptive to the addition of our natural flavorings and produces a very satisfying brew. Make yourself a pot today and enjoy a cup of this minty fresh tea! This one is unbelievable over ice.
Hot tea brewing method: Traditional method (see note below): When preparing by the cup, this tea can be used repeatedly – about 3 times. The secret is to use water that is about 180°F/82°C. Place 1 slightly heaping teaspoon in your cup let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment – do not remove the leaves from the cup. Adding milk and sugar is not recommended. Once the water level is low – add more water, and so on and so on – until the flavor of the tea is exhausted. Look at the pattern of the leaves in the brew, not only do they foretell your fortune but you can see the bud and shoots presenting themselves, looking like they are about to be plucked.
Modern Method: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Adding milk or sugar is not recommended.
Note: Traditionally, the recommendation has been that green tea be brewed at 180°F/82°C. Regretfully, modern society makes it necessary to consider that water may not be free of harmful bacteria and other impurities. Therefore you need to boil water to kill bacteria. If you wish to use traditional brewing temperatures bring the water to a boil and allow it to cool to the desired brewing temperature – it’s the food safe thing to do!
Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea, 6 tea bags or 6 Q3 single serve packets into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the tea bags. Add ice and top-up the pitcher with cold water. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 single serve packet into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
ANTIOXIDANT BENEFIT: More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed….and the more tea or rooibos that is used, the greater the antioxidant benefit.
Ideal Brewing Temperature: 100ºC/212ºF. Minimum Brewing Temperature: 90ºC/194ºF.