Spiced Mint Tea with Ginger and Lemon

A refreshing herbal tea with bold flavors and an earthy, spiced flavor profile. 

Spiced Mint Tea with Ginger and Lemon

This is an unusual tea -- one with bold flavors and an earthy spice to it. But it’s also refreshing and feels quite restorative to drink. Vanns Coriander Seeds, Fennel Seeds, Cumin Seeds, and Black Tellicherry Peppercorns provide a wonderful base of clean spice flavor, while mint, ginger, and lemon give it a freshness that you rarely find in a packaged herbal tea. 

It’s great hot or iced, sweetened or not, left fully herbal or combined with green tea, and the strength of the tea is entirely up to you, just depending on how long you steep things. It’s infinitely customizable and wonderfully delicious.

Spices used in this recipe

Coriander, Seeds Whole
Cumin Seed
Fennel Seed
Peppercorns, Black Tellicherry



  1. Combine the whole spices in a small container. This recipe makes enough of this blend for four pots of tea.
  2. Bring two cups of water to a simmer in a small pot. As the water heats, put the mint leaves and ginger slices in a mortar and pestle and pound to break the leaves and roots down a bit -- this will help the extraction of their delicious flavors. You can also use a wooden spoon or cocktail muddler for this if you don’t have a mortar and pestle.
  3. When the water is simmering, add the smashed mint and ginger and 1 Tbs. of the spice mixture. Simmer gently for 3-5 minutes, depending on how strong you’d like the tea to be. 5 minutes will produce a heartily-spiced, gingery tea. Remove from heat, cover, and steep for another 3 minutes. You can add a green tea bag at this point if you’d like a little caffeine or green tea flavor.
  4. Line a fine mesh strainer with the lemon slices and pour the hot tea over them into a bowl or tea pot. If you’d like a more assertive lemon flavor, squeeze the slices into the tea after you’ve strained it.
  5. Serve the tea hot or iced, with honey (or not!) to taste.

Makes 2 cups of tea. Adapted from 101 Cookbooks.

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