Peppermint Tea

1. Definition & Processing Peppermint tea is a caffeine‑free herbal infusion made from peppermint leaves. Raw peppermint leaves are harvested, sorted and dehydrated, non‑fermented with no additives. Available in whole leaves, broken leaves and fannings. It can be drunk neat or blended with other herbs and black tea, widely used for loose‑leaf retail, tea‑bag raw material and beverage base.

2. Raw Material and Characteristics‑Raw Material: Fresh peppermint leaves, stem impurities removed, low‑temperature dried to preserve menthol aroma. ‑ Appearance: Dry leaves are dark‑green, curled and crumpled, mixed with fine tender stems. ‑ Cup profile: Pale yellow‑green to light golden liquor. Aroma: bright, strong cooling mint note. Taste: fresh and cool with distinct menthol sensation, mild herbal sweetness. Caffeine‑free.

3. Flavor & Properties ‑ Rich in menthol. Hot brew releases strong aroma; cold‑brew / iced drink delivers excellent refreshing taste. ‑ Highly blend‑compatible, often mixed with lemongrass, ginger, hibiscus and black tea. ‑ Storage requirement: air‑tight, dark, cool and dry environment. Mint aroma is highly volatile, avoid air exposure and cross‑odour contamination.

4. Application Scenarios ‑ Whole peppermint leaves: loose‑leaf retail, home hot‑brew and cold‑brew. ‑ Peppermint fannings: raw material for tea‑bags, herbal blend tea, beverage ingredient. ‑ Target markets: global herbal‑tea markets, strong demand in Europe, Middle East, Africa and Southeast Asia.

5. Brewing Recommendation‑Water temperature: 85‑95℃. Avoid prolonged boiling to prevent aroma loss. ‑ Tea‑water ratio: 2‑3g per 250ml. Shorten steeping time for fanning grades. ‑ Steeping time: 3‑5 minutes hot‑brew with lid covered; 3‑6 hours refrigerated for cold‑brew. Sweeten with honey as preferred. ‑ Storage: Keep sealed away from light and moisture to retain volatile aroma.