Mint Tea Honey Lemon

The first time I had proper mint tea was in a friend's tiny apartment in Beirut, where she taught me that the secret lies in bruising the leaves just enough to release their oils without tearing them apart. I've been making this humble infusion ever since, tweaking the honey-lemon balance until it became the kind of drink that feels like a hug on difficult days.

Last winter when half my household came down with a cold, I made batch after batch of this tea. There's something incredibly comforting about watching someone's shoulders drop as they take that first sip and realize they can finally breathe again.

Ingredients

• 500 ml (2 cups) water: Use filtered water if you can, since pure water lets the mint shine without any mineral aftertaste
• 1 large handful fresh mint leaves: About 15 to 20 leaves, and look for vibrant green ones without any brown spots or wilting
• 1 black or green tea bag (optional): Adding tea gives it more structure, but I often skip it for a pure herbal experience
• 2 to 3 tsp honey: Raw honey adds wonderful depth, and local varieties can help with seasonal allergies
• 2 tsp freshly squeezed lemon juice: About half a lemon, freshly squeezed because bottled juice just doesn't have the same bright punch

Instructions

Heat the water:

Bring the water to a boil in a small saucepan or kettle, then let it cool for about 30 seconds so it's not quite boiling anymore

Prepare the mint:

Rinse the fresh mint leaves and gently bruise them between your fingers or with a wooden spoon to release those aromatic oils

Combine everything:

Place the bruised mint leaves and tea bag if using into a teapot or heatproof jug

Steep properly:

Pour the hot water over the mint, cover immediately, and let it steep for 5 minutes to extract all the flavor

Strain and season:

Remove the tea bag, strain out the mint leaves, then stir in the honey and lemon juice until fully dissolved

Serve it up:

Pour into cups and garnish with extra mint leaves and lemon slices if you're feeling fancy

Save

My grandmother used to say that the right temperature makes all the difference between medicinal and magical, and she was absolutely right about that.

Temperature Matters

Water that's too hot can scorch the delicate mint leaves, releasing bitter compounds that ruin the whole experience. I aim for around 200°F, which is hot enough to extract flavor but gentle enough to keep things smooth.

Mint Varieties

Spearmint is sweeter and more traditional for tea, while peppermint packs a stronger menthol punch that some people find overwhelming. I keep both on hand and choose based on who I'm serving.

Customization Ideas

The beauty of this recipe is how easily it adapts to whatever you need it to be. Sometimes I'll add warm spices for extra depth or transform it completely for summer months.

• A cinnamon stick adds lovely warmth during winter months
• Fresh ginger slices turn this into a proper cold-fighting elixir
• Pour it over ice with extra mint when the weather turns hot

Save

Whether you're nursing a cold or just need a quiet moment, this tea has become my go-to comfort in a cup.

Recipe FAQs

→ Can I make this tea without actual tea bags?

Yes, omitting tea bags creates a pure herbal infusion highlighting fresh mint's natural flavors.

→ How do I store leftover tea?

Store in a covered container in the refrigerator for up to 24 hours. Reheat or serve chilled.

→ Can I adjust the sweetness or tartness?

Absolutely, add more honey for sweetness or extra lemon juice to brighten the flavor according to your taste.

→ What are good additions to enhance this drink?

A cinnamon stick or a slice of ginger added during steeping adds warmth and complexity.

→ Is this beverage suitable for all diets?

This is vegetarian and gluten-free, but honey is not recommended for infants under one year.