Origin Advantage:
Rugao, Jiangsu Province, China, has a history of mint cultivation spanning nearly 500 years. Its mint tea is famous for traditional ancient craftsmanship. The local area uses methods such as boiling with mountain spring water and natural air-drying to retain the natural ingredients and herbal aroma of mint leaves to the greatest extent.
Manufacturing Process
The processing of high-quality peppermint tea focuses on preserving active ingredients and locking in aroma.
Traditional Process: Fresh peppermint leaves are harvested (after 9 a.m. on sunny days, when dew has evaporated and essential oil content is at its highest). They are then air-dried naturally or shade-dried (to avoid direct sunlight, which damages menthol). After drying, the leaves are manually sorted to remove impurities, retaining either whole leaves or cut segments.
Sensory Characteristics
The quality of premium peppermint tea can be judged by four key aspects: appearance, aroma, liquor color, and taste:
Appearance: Dried tea leaves are dark green (freeze-dried products tend to be bright green), with intact leaves (no crumbs), no mold or unusual odors. After brewing, the leaves unfold fully, restoring the shape of fresh leaves.
Aroma: When you smell dried tea closely, it emits a fresh peppermint scent without being pungent. After brewing, the aroma is released quickly—hot-brewed tea has a richer fragrance, while cold-brewed tea offers a sweeter, milder aroma.
Liquor Color: Hot-brewed tea yields a light yellow-green liquor that is clear and translucent (no cloudiness). Cold-brewed tea has a paler hue, appearing as a light green.
Taste: It delivers a distinct cooling sensation (stronger for peppermint, gentler for spearmint) with no bitterness. After swallowing, a subtle sweet aftertaste lingers in the throat, and it does not irritate the stomach.
Brewing Methods
1. Classic Hot Brewing (Ideal for Autumn/Winter / Energy Boost)
Quantity: 5-8 grams of dried mint leaves (about one small handful) or 3-5 fresh peppermint leaves.
Water Temperature: 80-85°C (avoid boiling water, as it destroys menthol and causes aroma loss).
Steeping Time: Steep for 3-5 minutes, until the leaves unfold and aroma is fully released. The tea can be re-steeped 2-3 times (subsequent brews will have a milder flavor).
Pairings: Add 1-2 spoons of honey (balances the slight pungency, suitable for those who prefer sweetness), 1 slice of lemon (enhances freshness), or a small amount of ginger (warms the body in winter and alleviates symptoms of wind-cold ailments).
2. Refreshing Cold Brewing (Ideal for Summer / Heat Relief)
Quantity: 10 grams of dried mint leaves (or 8-10 fresh peppermint leaves) paired with 500ml of purified water (at a ratio of approximately 1:50).
Method: Place the mint and water in an airtight bottle, then refrigerate for 4-6 hours (no stirring, to avoid bitterness).
Enhanced Serving Suggestion: Add sliced lime, cucumber, or a splash of sparkling water to make “peppermint sparkling tea” for a more layered taste. Serve with ice for double the cooling effect.
