Of the members of the mint family under cultivation the most important are the several varieties of Peppermint (Mentha piperita), extensively cultivated for years as the source of the well-known volatile oil of Peppermint, used as a flavouring and therapeutic agent. The leaves of this kind of mint are short but distinctly stalked (2 inches or more in length and 3/4 to 1 1/2 inches broad). Their margins are finely toothed and their surfaces smooth both above and beneath, or only very slightly hairy on the principal veins and mid-rib on the underside. The entire plant has a very characteristic fragrance, due to the volatile oil present in all its parts, which when applied to the tongue has a hot, aromatic taste at first, and afterwards produces a sensation of cold in the mouth caused by the menthol it contains.

Peppermint assists in temporarily raising internal heat and inducing perspiration. Helps to ease the symptoms of colds and the flu. Caffeine free.

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
190°F (88°C)	Best with Spring water	1-2	3-5	2-3

Herbal teas with light, delicate blossoms or leaves require somewhat shorter steeping times and lower temperatures than other more hearty herbs. We recommend using 2 teaspoons of leaf per 8oz of near boiling water (180 to 200 F) and steeping 3 to 5 minutes. This provides a sweeter, better tasting brew while repeated infusions allow you to extract all the nutritional and medicinal benefits from the herb.
Herbal teas can be brewed in porcelain, ceramic, glass, or stainless steel but never in aluminum or other harmful materials. Be sure to cover the cup or teapot while steeping to prevent the loss of fragrant essential oils and other therapeutic and nutritional elements.