4/7/10

Mint Tea


"Mildwort Mirdrop brought a large pot of steaming mint tea with honey to go in it, a platter of wafer-thin cucumber sandwiches and seven tiny oat scones, each lightly spread with raspberry preserve."
-Martin the Warrior, p. 168

 Mint tea is a classic Redwall drink, and for good reason – it’s both comforting and refreshing, it soothes your stomach, and it compliments many different foods. Here’s a simple mint tea how-to for one. 
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    Pick out a mug, and use it to measure a few mug-fuls of filtered water into a kettle (if you don’t have a kettle, you can use a saucepan without a lid).


Put the lid on the kettle, and set it over medium heat. Once the water boils, turn off the heat.

    Place a mint teabag in the bottom of your mug (I use Celestial Seasonings Peppermint). Pour the hot water over the tea bag, filling your mug. Steep for about 5 minutes.

Remove the teabag with a spoon and press it against the rim of the mug to squeeze out any liquid.

    Stir in a teaspoon of honey (you may want more or less, depending on your preferences/mug size – if you’ve never made tea before, start with a teaspoon, and adjust from there). 

Enjoy!

    Note: to make tea for more than one person, just measure one mug-ful of water per person into the kettle. Boil as usual. Place 1 tea bag per person in the bottom of a teapot, pour the hot water over them, and steep. 
    Serve the tea in the teapot, with mugs, honey and spoons. (if you don’t want to be so fancy, you can just add the teabags to the kettle, steep, and serve).