Peppermint
Peppermint is a hybrid between spearmint and watermint.
The best peppermint comes from the northwestern United States. The pure, moist mountain air of the spring and early summer growing season gives this peppermint some of the highest volatile oil counts of any member of the mint family.
It is often consumed after meals as the oils stimulate the flow of bile to the stomach and helps relieve gas pains. Additionally, it has been reported and written that peppermint sweetens the breath and calms the digestive system, plus it helps heartburn, stomach ache and nausea. An interesting and tingling way to use peppermint is to place a handful of peppermint leaves in your bath water which will lower your body temperature - perfect for cooling fevered skin or after working on a hot summer’s day.
Peppermint is a primary ingredient in remedies used in the relief of gastrointestinal disorders, headaches, and local aches and pains. Because of its bright, pungent flavor, peppermint is often used to mask the unpleasant taste of various medicines. Peppermint tea is made from both the leaves and the flowers. As a hot tea it is cool and refreshing, as an iced tea the menthol content produces a pleasantly chilling taste sensation.
Cool, clean and intensely aromatic, our Peppermint is a classic herbal infusion, naturally caffeine free and refreshing hot or iced.
History & Heritage
Peppermint has a rich history as a cultivated herb. In England, the village of Mitcham in Surrey was famous for commercial peppermint from around 1750, and by the end of the 18th century its fields covered about 100 acres. Mitcham peppermint plants later crossed the Atlantic, and in the early 20th century peppermint farming spread to Oregon and Washington, which became major mint-growing regions. Oregon's commercial mint growing began near Eugene around 1908, and Washington's expanded after 1917, especially in the Yakima area.
Interesting Facts
The best peppermint comes from the northwestern United States.
The pure, moist mountain air of the spring and early summer growing season gives this peppermint some of the highest volatile oil counts of any member of the mint family.
Black Mitcham peppermint plants reached Michigan by the 1880s.
Tasting Notes & Pairings
Bright and bold, with a cooling, sweet finish that lingers. Peppermint is traditionally enjoyed after meals, and it is equally delicious iced on a summer day. It pairs beautifully with chocolate desserts, brownies, and fresh fruit, and a sprig of it blends nicely with green tea. An interesting and tingling idea: a handful of peppermint leaves in a warm bath makes a refreshing, aromatic soak after a hot summer's day.
Brewing tips (general guideline): use 1–2 teaspoons per 8 oz of freshly boiled water (212°F), steeped 5–7 minutes. For iced peppermint, brew it double strength and pour over ice.
Like everything at Beantown Tea & Spices, Peppermint is a quality blend offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Herbal & Fruit Tea collection, or pair it with our tea accessories.
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1/2 to 1 teaspoons of peppermint for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the flavor). Pour into your cup. Milk or sugar is not generally added to the cup.
Iced tea brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
