Peppermint herbal tea

The essence of the tea is made up of pre-bloomed and dried peppermint leaves, which permeate a fresh, minty aroma. The taste of them is overwhelmingly spicy at first, however it turns into a satisfying cooling sensation soon after. It is widely spread across the regions of Hungary and is officially known as a tea plant here.

The essence of the tea is made up of pre-bloomed and dried peppermint leaves, which permeate a fresh, minty aroma. The taste of them is overwhelmingly spicy at first, however it turns into a satisfying cooling sensation soon after. It is widely spread across the regions of Hungary and is officially known as a tea plant here. Peppermint is also very beneficial health-wise as it helps with digestion, bloating, cholelithiasis, and menstruation issues. The specific use for this tea is to help with cramps, bloating, and soothing nerves. It can be consumed up to 3 to 4 times daily, in-between courses. The menthol in the tea creates a cooling sensation by acting upon the cold-sensing receptors of the mucous membrane, which reflexively causes vasoconstriction. It furthermore decreases itchy stimulae on the skin and during migraines it is antispasmodic.

Place two spoonsful of mint into a 700 ml jar or ceramic teapot (if you have one), then pour boiling water over the mint leaves. Let it steep for approximately 5 – 10 minutes, however you can leave it for longer if you prefer. The longer the leaves soak in the water, the stronger the tea will be. It will gradually darken the longer it rests. Nonetheless, if you leave the mint in for too long, the taste can savour. When the leaves have been soaked for long enough, strain the water. You can drink as is or add some sugar or honey for a sweeter taste.