First, you have to grow or have access to your own fresh mint. I have a little mint garden that Houdin and I made by taking some recycled landscaping tubs (the kind that bushes, shrubs and trees come in from the nursery) and digging holes the size of the tubs so that, when finished, the tubs would encircle our water hydrant (which is a country faucet, of sorts). That way, the mints can be readily identified if they're inside the tubs, and they won't be so quick to spread all over the lawn. Plus, being under the hydrant, they'll get watered regularly by the drip, drip, dripping that comes when I water my garden.
In the mint garden, I planted pineapple mint, Kentucky Colonel mint, Robert Mitchum peppermint, chocolate mint, candy mint, and spearmint. There may be a few others in there, too, like apple mint, but I can't remember for sure. In the middle of the ring, I planted mountain mint, which is not invasive like other mints. So if you want to grow mint but don't want it to take over, you can:
- Bury recycled tubs or chimney flus (buy at a place that sells block and brick, or find someone who doesn't need theirs) and plant the mint in that;
- Plant it in big pots on your patio or other sunny location (mints like sun);
- Select a non-invasive mint, such as Mountain Mint, lemon mint, anise hyssop (not a mint, but has a pleasant licorice flavor). You can also make teas out of sages, catnip, bee balm, chamomile, fennel, catmint and other yummies. You can also choose to plant Stevia or another sweet plant along with your tea herbs for a no-calorie natural sweetener.
Now, to make the tea.
- I go out, or send one of the kids out, to pick a basketful of mint herbs. I don't really pick just one kind; I use a bit of this and a bit of that, but my favorite is a combination of mints.
- Then, I put a pot of water or tea kettle on to boil.
- While the water's heating, I rinse the herbs gently with cool water.
- After they've been rinsed, I put them through my salad spinner. I LOVE my OXO salad spinner, but you can also use a clean pillowcase to dry your herbs, or you can blot them with paper towels.
- Next, I take a clean quart jar and begin picking through my mint leaves. I just make sure there aren't any renegade bugs or yucky-looking leaves.
- As I pick through the leaves, I take the good ones and bruise them, which basically means rubbing them between your palms a couple of times, which helps to release the oils.
- Now, in order to get as much mint flavor as I like, I totally PACK that quart jar to the top with mint leaves.
- By this time, the water's boiling, so I pour the boiling water into the quart jar, over the leaves, and make sure the leaves are covered.
- I get a clean spoon (which can sometimes take as long as the whole 1-8 process) and stir the leaves a bit.
- I put a regular canning lid and band on the jar.
- Of course, there's always waiting. The tea should steep for about 8 minutes. In my opinion, if it steeps longer, it gets bitter.
- While I'm waiting, I get gallon my pitcher ready (because this makes a gallon of tea). I put about 1/3 cup of raw honey in the pitcher, or 1/3 cup dehydrated cane juice, but you could use any sweetener you like, and you can adjust it to your taste.
- When the timer goes off (oh boy! it's almost time!) I unscrew the band, take off the lid, and replace it with a clean square of cheesecloth, replace the band, and USING A CLOTH OR HOTPAD (because a quart jar full of previously boiling water is HOT. Duh.), I pour the tea concentrate ('cause that's what you just made) into the pitcher. This is because I like clear tea. Some people don't strain it, but just leave the leaves right in. You can do that. It's fine with me. You can even use something different to strain it. Whatever floats your boat. In China, Bard says, they leave the leaves (ha) in the tea and when you get one in your mouth, you just chew it up and swallow it. I think they call it "eating tea," not drinking it.
- I stir up the concentrate really well to dissolve the sugar or incorporate the honey,
- then I add two to three quarts of cold water,
- then I fill the pitcher to the top with ice,
- then I go bonkers drinking my awesome tea.
If you want you can take the concentrate, either with or without the leaves in it, and put it in the fridge for later. When you're ready for tea, just take some out and add water and ice to your taste. Add lemon, if you want. Whatever. I don't, but it's your tea.
If this is beyond your capabilities, see if you can find Sweet Leaf Tea near you. Uh, can I just say, YUM?!? Bard likes the Sweetened Peach , but I'm totally into the sweetened Mint and Honey Green Tea.
Are you still here? Why aren't you making tea yet? Go! Shoo! Scram! Scat! Your life is waiting for you! And don't forget to thank Sarah K. for prompting this post.
