Peppermint Tea (Hot, Iced & Cold Brew)

The first sip of a great peppermint tea feels like a deep breath of fresh air—cooling, round, and quietly sweet. The second sip tells you if you nailed it: no muddiness, no bitterness, just crisp mint that clears the palate.

This peppermint tea recipe shows how to brew it perfectly with fresh leaves or tea bags—no bitterness, just clean mint.

This guide shows you the exact ratios, temps, and timing to brew peppermint tea right every time—hot, iced, or cold-brewed. By the end, you’ll be able to tweak strength to taste, batch for the week, and pour a minty cup that pairs as happily with cozy bakes as it does with rich holiday treats.

Ratios & Steep Times (Quick Answer)

• Dried peppermint (hot): 2 g (≈1 tsp) per 240 ml / 1 cup water · 95–100 °C / 203–212 °F · 5–7 min steep
• Tea bag (hot): 1 standard bag (1.5–2 g) per 240 ml / 1 cup · 95–100 °C / 203–212 °F · 4–6 min
• Fresh leaves (hot): 10–12 g loosely packed per 480 ml / 2 cups · 95–100 °C · 5–7 min
• Iced (quick): use 1.5× leaves, steep 7 min, pour over 1½–2 cups ice
• Cold brew: 4 g dried per 480 ml / 2 cups cold water · 6–12 h in fridge · strain

Why This Recipe Works (The Tested Formula)

Peppermint is an herbal (caffeine-free) infusion, so it’s forgiving—but precision still matters for clean flavor. Our baseline ratio: 2 g dried peppermint (about 1 tsp) per 240 ml/1 cup water, or 10–12 g fresh leaves (about 1 packed cup) per 480 ml/2 cups water. Heat water to 95–100 °C / 203–212 °F and steep 5–7 minutes for hot tea; for iced, brew slightly stronger.

Most people go wrong by using too little leaf and scalding at a rolling boil for too long. That coaxes a flat, “cooked” herbal note. Keeping to the ratio and pulling at 6 minutes delivers a bright, menthol-forward cup. For a festive pairing, pour alongside these buttery Earl Grey Cookies—citrus bergamot and mint love each other.

Ingredients for Peppermint Tea (Fresh Leaves or Tea Bags)

You only need mint and water, but the details matter. Dried peppermint gives a punchy, consistent flavor year-round; fresh leaves taste gentler and more garden-bright. Sweetener and citrus are optional.

• Dried peppermint: 2 g (about 1 tsp) per 240 ml/1 cup water
• OR fresh peppermint leaves: 10–12 g (about 1 packed cup) per 480 ml/2 cups water
• Water: as needed, filtered if possible
• Optional: 10–15 g (2–3 tsp) honey or sugar per mug; 1–2 lemon slices (about 6–8 g), or a pinch (1–2 g / ¼–½ tsp) of green tea for a Moroccan-style blend

Smart swaps: Spearmint works with the same ratio (slightly sweeter). For sugar-free, use 2–3 g (½–¾ tsp) erythritol or skip sweetener. If gluten-free is a concern, you’re safe—this is naturally GF.

How to Make Peppermint Tea (Hot, Iced, Cold Brew)

Bring water to 95–100 °C / 203–212 °F. For hot tea, place peppermint in a 350–400 ml / 12–14 oz mug or small teapot. Pour water over the leaves (this “wets” aromatics evenly), cover, and steep 5–7 minutes. The liquor should turn pale jade to light amber; at minute 6, it smells cool-minty without “cooked herb.”

Strain or lift the infuser. Taste; if you want stronger, steep 1 minute more next time rather than squeezing leaves (which muddies flavor). Sweeten to taste and add lemon if you like.

Iced (quick): Use 1.5× leaf (e.g., 3 g dried per 240 ml/1 cup water), steep 7 minutes, then pour over a tall glass packed with 150–200 g ice (about 1½–2 cups).

Cold brew (ultra-clean): Combine 4 g dried peppermint (2 tsp) with 480 ml/2 cups cold water in a jar; cover and refrigerate 8–12 hours. Strain; serve over ice. Cold brew stays crystal-clear with zero bitterness—perfect with a plate of Gingerbread Latte Cookies.

Pro Tips & Troubleshooting

• Dose right: Start at 2 g dried per 240 ml; go to 2.5 g if you want a bolder menthol snap.
• Mind the temp: 95–100 °C is ideal; a full, violent boil for minutes can dull aromatics.
• Cover the brew: Trapping steam keeps volatile mint oils in your cup, not the air.
• Don’t squeeze the leaves: Lift and drain; squeezing can add muddiness.
• Cold-brew clarity: If hot brews taste “herby,” switch to cold brew for a pristine cup.
• Pairing tip: A cool mint sip is the perfect palate reset after Pecan Pie Dip or Apple Pie Caramel Apples.

Variations & Budget-Friendly Ideas

Bright Lemon Mint: Add 6–8 g (1–2 lemon slices) per mug; steep alongside the mint.
Moroccan-Style Mint: Add 1–2 g (¼–½ tsp) mild green tea (e.g., gunpowder) to the base ratio; steep 3–4 minutes only to avoid bitterness.
Honey-Ginger Mint: Add 4–6 g (1–2 tsp) chopped fresh ginger during steep; great with winter bakes.
Mint-Chocolate Steam: Stir in 5–10 g (1–2 tsp) cocoa plus 10 g (2 tsp) sugar for a mint-cocoa vibe to sip with Gingerbread Latte Cookies.

Batching for a crowd: Use 12 g dried peppermint per 1.4 L / 6 cups water; steep 6 minutes, strain, and hold warm.

Storage, Make-Ahead & Reheat

Brewed peppermint tea keeps 3–4 days in the fridge in a sealed jar. Cool to room temp first, then refrigerate. For iced service, brew 1.5× strength, chill, then dilute with ice.

To reheat, warm gently on the stovetop until steaming (65–70 °C / 150–160 °F), or microwave 60–90 seconds per mug—avoid boiling, which mutes aromatics. Cold-brew stays brightest for up to 48 hours. For “tea cubes,” freeze in trays and pop into sparkling water.

FAQs

Is peppermint tea naturally caffeine-free?

Yes—peppermint is an herbal infusion (no tea leaves), so it’s naturally caffeine-free.

Can I use tea bags instead of loose leaf?

Yes. Use 1 standard bag (about 1.5–2 g) per 240 ml/1 cup water; steep 5–7 minutes.

How do I make it strong without bitterness?

Increase leaf to 2.5–3 g per 240 ml, keep temp 95–100 °C, and hold steep to 6–7 minutes. Or cold brew overnight for extra-clean strength.

Sources & Further Reading

• NCCIH (NIH): Overview of peppermint and common uses—useful background and general safety notes.
• Serious Eats: Practical guide to brewing herbal infusions with temps and timing for clarity

Print