Thyme and Mint Tea
Thyme and mint want different treatment, which is exactly why this simple tea so often comes out bitter. Thyme is a tough herb and needs ten minutes in hot water. Mint is delicate: in those same ten minutes it gives up tannin and starts to taste bitter. So it goes in at the end.
- Prep
- 5 min
- Rest
- 10 min
- Total
- 15 min
- Servings
- 4
- Level
- Easy
- Per serving
- 15 kcal
Ingredients
Makes: 1 l, 4 mugs
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Method
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Step 1: Prepare the herbs
Rinse the thyme and mint and shake off the water. Do not chop the mint: cut edges darken fast and release bitterness.
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Step 2: Steep the thyme
Put the thyme in a warmed pot, pour over water at 90–95 °C and cover for 7 minutes. Thyme is dense and needs that time.
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Step 3: Add the mint
Drop in the mint, lightly bruised in your palm, and steep another 3 minutes. Bruised leaves give aroma immediately rather than tannin.
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Step 4: Strain and serve
Strain into cups, add a slice of lemon, and stir in honey once the tea has cooled to pleasantly warm.
Tips & variations
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Tip
Left in the pot too long, mint turns the drink dark and astringent. Take it out as soon as it has steeped, exactly as you would a tea bag.
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Tip
Dried thyme is three times as concentrated as fresh: 2 teaspoons instead of four sprigs, or the tea turns sharp and grassy.
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Variation
Add 2 cm of grated ginger with the thyme for the first-sign-of-a-cold version. With chamomile it becomes an evening tea.
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Storage
One day in the fridge. Chilled over ice with lemon it makes a summer drink as good as any lemonade.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 15 kcal | 60 kcal |
| Protein | 0 g | 0 g |
| Fat | 0 g | 0 g |
| Carbohydrates | 4 g | 16 g |
Approximate values calculated from standard ingredient data.
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