I have a mint plant-how do I make tea from the leaves EXACTLY?!?

Answer 1

Very easily. Just pick a few leaves - more or less of them depending on how strong you want it.

Put them in a warmed teapot and pour boiling water in. Leave them to steep for 3 - 5 minutes (again, depending on how strong you want the tea) and pour the tea into your cup. Use a strainer if you like.

Or, you can put the leaves straight into your cup, and just drink the tea and be careful not to drink the leaves. Not that it will do you any harm if you do, you just might not want plant leaves in your mouth!

Make sure the leaves are nice ones, the tips of the plant should always be nice and young and fresh so use them, and also by picking them you are helping to keep your plant nice and bushy.

Answer 2

I'm pretty sure that you can just pull the leaves off and throw them into a pot of boiling water. I make mullen and calendula tea this way. I just take the leaves and put enough water for a cup of tea into a pot and boil them for a few minutes. I take a small strainer and hold it over a cup and pour. You may want to try to pull some leaves off and let them dry first. I usually use my teas with dried leaves and flowers. I hope this works for you because I am just taking a guess based on what I do.

Answer 3

Make some Moroccan Mint tea, add sugar, and enjoy!

(It's especially great while watching an old movie like Casablanca with Humphrey Bogart)


Moroccans so drinking tea that the ability to make it well is considered an art form and the drinking of it with friends is one of the most important and pleasant rituals of the day. Because of the social significance implied in tea drinking, all but the poorest of families will have an elaborate tea pot, frequently made of richly engraved sterling silver, an equally elaborate tea tray, and highly ornamented glasses. Tea is almost always made in the presence of the guests so that they can admire and comment on both the beauty of the tea service and the sophisticated technique of their host as he makes and serves the tea.

The technique of pouring the tea is almost as crucial to the success of hosts as the quality of the tea they use. This becomes easier to understand when one realizes that all Moroccan tea pots have long, curved pouring spouts and this allow the tea to be poured into even the tiniest of glasses from a height of half a meter or more. Practice is definitely advised before trying this with your guests. Because Moroccans like their tea lightly flavored by herbs, only rarely is it served "neat". The most popular herbs added to tea are mint, louisa, and lemon grass.

Mastering the art of making Moroccan tea is well worth the effort it involves. To make about a liter of tea, first heat the teapot. Add about 1 1/2 Tablespoons of green tea, a handful of fresh whole mint leaves with their sprigs intact, and between 150 - 180 grams of lump sugar. Swirl the liquids around and then quickly pour out the water, taking care not to lose any of the leaves or undisolved sugar. (Moroccans swear this takes the bitterness out of the tea). Add the mint and and more sugar to taste and pour in about 1 liter of boiling water. Let the mixture brew for about 6 - 8 minutes and then skim off any mint that has risen to the surface and then serve in small glasses.




Thanks for asking


http://www28.iwebcenters.com/culturedcup...
http://www.stashtea.com/w-050350.htm...
http://www.republicoftea.com/templates/d...

Answer 4

Brewing the Perfect Cup of Herbal Tea
Written by Tania Tyler

There is nothing quite as good as the taste of teas made with fresh picked herbs. However, many herbs may not be available fresh, either because of the season or their growing environment. A perfect cup of tea can still be brewed with quality dried herbs.

Although numerous gadgets exist for tea making, all that is really required is a pot or kettle to boil water in, a teapot or glass canning jar for steeping, and a strainer. It is important to use a glass, porcelain, or glazed earthenware pot for brewing as some metals can react with the herbs. Always warm the container to prevent the tea from cooling off too quickly and to prevent the container from breaking. Many types of strainers and tea balls are available but the simplest is a fine-mesh stainless steel gravy strainer found in kitchen stores. This method allows the herbs to float and move around during brewing. If you prefer a tea ball, use a large one.

Because herbal teas can be brewed from leaves, roots, bark, seeds or flowers; alone or in combination, a couple of brewing techniques need to be acquired.

Teas made from the leaves or flowers are infused to protect the more delicate oils from evaporating. To make an infusion, place the herbs in the warmed teapot or canning jar, pour gently boiling water over the herbs, cover to prevent evaporation, steep for 10 - 15 minutes, and strain. In general, use one teaspoon of dried or 3 teaspoons of fresh, bruised herb per cup of water.

Teas made from the roots, bark or seeds are decocted to release their properties. A decoction requires the roots or bark to be cut into small pieces and the seeds to be bruised with a mortar and pestle or the back of a spoon. Place 1/2 to one ounce of herb into a pot with one pint (2 cups) of cold water, bring to a gentle boil, reduce heat, simmer gently for 10 - 20 minutes, and strain. Teas made with stronger spices such as ginger, clove or cinnamon will need to be adjusted for personal tastes.

To make a tea with both roots/bark/seeds and leaves/flowers follow the directions for making a decoction using just the roots, bark or seeds. Pour the strained decoction over the leaves or flowers and infuse as above.

Herbal iced teas follow the same procedures as above but should be brewed double-strength. After straining, chill for 30 minutes and pour over a glass full of ice.

Most herbal teas are delicate enough that sweetening is not necessary but sugar or preferably local honey can be added. There are also naturally sweet herbs that can be added to the teas such as licorice root and stevia (up to 250 times sweeter than sugar! All natural with just a pinch required to sweeten a whole pot of tea).

Unused tea should be refrigerated and used within 24 hours of brewing.

Answer 5

How to Make Herbal Teas
http://www.gardensablaze.com/HerbTea.htm
http://www.patrickdepinguin.com/mint/
http://www.recipezaar.com/recipe/getrecipe.zsp?id=65264
http://www.arabica.com/recipes/item0002600008/default_.asp
http://www.saveur.com/article.jsp?ID=1667&typeID=334

Answer 6

I believe you can just add the leaves to the hot water while you are soaking the teabags. The longer and more leaves you have in there the more minty it'll taste.