When my parents first moved to Amsterdam, my mother gushed about two things: the surplus of colorful bunches of tulips and the fresh mint tea, as standard in cafes as coffee. "They actually steep a large bunch of fresh mint, stems and all, in a cup of hot water," she told me over the phone. The Mint Tea recipe was so simple, yet it sounded so novel. In America, cafes and restaurants usually serve prepackaged mint tea bags, stuffed with the dried, powdered herb that basically tastes like dust, but in Amsterdam, most grocers and restaurants are stocked with the cooling herb year round; the demand is that high.
When you do see fresh mint available in the produce section, be sure to snatch it. Fresh mint tea is so fragrant and comforting, prepare to develop a new addiction. In terms of flavor and quality, there's no comparing fresh mint tea to dried tea bags. Dried mint tea tends to become bitter when overbrewed, but there's no fear of overbrewing fresh mint. If anything, the more the fresh mint brews, the more essential minty oils release into the cup.
There is no need to remove mint from mugs before drinking. I find the mint tea sweet and mellow enough without any sugar, but add a little squeeze of honey if you want to sweeten it up.
- 1 bunch fresh mint
16 ounces boiling water
- Divide mint between two tall mugs, placing the leaves first into the cups. Fill each mug with hot water and let steep for five minutes before drinking.
- Drinks, Hot Drinks
- North American
- Makes 2 cups