Mint Tea Honey Lemon

The first time I had proper mint tea was in a friend's tiny kitchen in Jerusalem, watching her crush fresh mint leaves between her palms until the whole room filled with this incredible aromatic cloud. She explained that the secret wasn't just the mint itself, but how you treated it—those gentle bruises releasing oils that transformed simple hot water into something almost medicinal in its comfort. Now, whenever someone in my house complains about a scratchy throat or just needs a moment of calm, I go straight to the mint bunch in the fridge.

Last winter, when my whole family seemed to be passing around the same stubborn cold, I made enormous batches of this tea every morning. My seven-year-old nephew, who normally complains about anything that isn't chocolate milk, actually asked for seconds and told me my special medicine made his throat feel better. There's something deeply satisfying about watching someone take that first sip and immediately feel their shoulders drop a couple of inches.

Ingredients

• 500 ml water: Use filtered water if you have it since the taste comes through so clearly in a simple tea
• 1 large handful fresh mint leaves: Fresh is absolutely non-negotiable here and gently crushing the leaves between your fingers before steeping releases so much more flavor
• 1 black or green tea bag: This is completely optional but I love adding it when I want something with a bit more backbone and caffeine
• 2-3 tsp honey: Start with less and add more since honey can vary wildly in sweetness intensity depending on the variety
• 2 tsp freshly squeezed lemon juice: Fresh lemon juice makes such a difference compared to bottled stuff which can have this weird metallic aftertaste

Instructions

Bring the water to a gentle boil:

Heat your water in a small saucepan or kettle until it reaches a full rolling boil, but don't let it boil too long or you'll lose some of that fresh oxygen that makes tea taste bright

Prepare the mint:

Give your mint leaves a quick rinse under cool water, then gently bruise them between your fingers or palm to help release those aromatic oils that make this tea special

Set up your steeping vessel:

Place the bruised mint leaves (and tea bag if you're using one) in a teapot or heatproof jug that you can cover

Add the hot water:

Pour the boiling water over your mint and tea bag, then immediately cover with a lid or saucer to trap all those volatile oils that would otherwise escape

Let it steep:

Allow everything to steep for a full 5 minutes, which is the sweet spot for extracting enough mint flavor without making the tea taste bitter or grassy

Remove the solids:

Fish out the tea bag and pour the tea through a strainer to catch the mint leaves, leaving you with a clear, fragrant infusion

Add honey and lemon:

Stir in your honey and lemon juice while the tea is still hot so the honey dissolves completely, then give it a taste and adjust either element to suit your preferences

Serve it up:

Pour into your favorite cups and add a garnish of fresh mint leaves or a lemon slice if you're feeling fancy, especially when serving to others

Save

My grandmother used to keep a jar of dried mint leaves in her pantry year round, just for occasions when fresh wasn't available. It wasn't quite the same, but she'd brew it with extra honey and tell us stories about how mint tea was the first thing her mother would make whenever anyone in the family felt under the weather. Now whenever I smell fresh mint steeping, I think of those winter afternoons at her kitchen table.

Making It Iced

This recipe transforms beautifully into an iced drink, especially during those sweltering summer months when hot anything sounds impossible. I like to make a double batch in the morning, let it cool to room temperature, then keep it in the fridge for easy grabbing throughout the day. The mint becomes even more pronounced when chilled, and it's somehow just as comforting as the hot version.

Customizing Your Blend

One of my favorite discoveries was adding a cinnamon stick to the steeping water along with the mint. The warmth of cinnamon pairs unexpectedly well with the bright mint, creating something that feels both cozy and refreshing. A slice of fresh ginger works beautifully too, especially if you're making this for someone who's feeling under the weather.

Serving Suggestions

When serving this to guests, I like to set out a small bowl of extra honey and some lemon wedges so everyone can adjust their cup to their own taste. There's something lovely about that interactive element, watching people experiment and find their perfect balance. I've also served this alongside simple butter cookies or shortbread, which complement the herbal notes without competing with them.

• Use your prettiest teacups for this one, since the clear amber color is absolutely beautiful and deserves to be shown off
• If you're making this for a group, consider steeping the mint in a clear glass vessel so people can watch the leaves dancing around
• A small sprig of fresh mint on top of each cup makes even a simple Tuesday afternoon feel like an occasion

Save

There's something almost meditative about making this tea—the ritual of bruising the leaves, the steam rising up carrying that unmistakable scent, the few minutes of waiting while it steeps. It's become my go-to for those moments when I need to press pause on whatever chaos is happening and just breathe for a minute.

Recipe FAQs

→ Can I use black or green tea instead of just mint?

Yes, adding a black or green tea bag enhances the strength and flavor, but you can omit it for a pure herbal infusion.

→ How long should I steep the mint leaves?

Steeping for about 5 minutes allows the mint to release its oils for a fragrant and flavorful brew.

→ What's the best way to adjust sweetness and acidity?

Start with the recommended honey and lemon amounts, then add more gradually to suit your taste.

→ Can this drink be served cold?

Yes, let the brew cool and pour over ice for a refreshing iced variant.

→ Are there optional flavor enhancements?

Adding a cinnamon stick or a slice of ginger during steeping introduces warming and spicy notes.