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  Spearmint, 1/4 lb package
HB811 - Spearmint Herbal | In Pursuit of Tea
Spearmint Herbal | In Pursuit of Tea
  
Spearmint - Mentha spicata

Spearmint was used by ancient civilizations as a flavoring herb, culinary condiment, and in perfumes and bath scents. Spearmint is native to Asia, Europe and North America. The Latin name literally means "spiky mint" as the genus name Mentha translates to "it is a mint" and the species name spicata to "it is like a spike". Its common name is green mint, spire mint, garden mint, lamb mint. Its Arabic name is Na’na. Spearmint is probably the best known true mint. We’ve all seen Spearmint in the food we eat, but few people realize that it is actually a powerful herbal remedy too, whose uses are mainly focused on digestive problems.

Mint has an interesting history in Europe. Roman legend has it that the wife of Pluto was jealous of a young nymph named Minthes and so turned her into a plant. Although Pluto was unable to transform her back, he gave her a delightful aroma that we now recognize as Mint.
Price $12.00
Country: Egypt
Tasting Notes: Sweet Mint

Quantity in Stock:(Out of Stock)
Availability:: Discontinued.
Product Code: HB811
TEMPORARILY UNAVAILABLE

Description
 
Herbal Infusions

This week we address a common question: Which herbal teas do you carry? To begin, herbal infusions are not tea! Herbal infusions are made from other plants, such as mint, linden, and chamomile -- not from the plant that all teas come from, Camellia sinensis. These herbals are often mistakenly referred to as "herbal teas." Although the popularity of calling any hot beverage "tea" cannot be denied, we like to make a distinction. In Europe they are more correctly known as tisanes.

We encourage people to drink herbal infusions when they are looking to avoid caffeine. Other herbals and blends are Lemon Verbena, Elder Flower, Lavender and Hibiscus, to name a few. Many of these herbs have medicinal benefits associated with them. Herbalists work with combinations of herbs to heal a great range of sicknesses. Here is an introduction to the herbals we offer:

Hibiscus Elder
This blend is very popular iced as well as hot. We add some stevia, a natural sweetener, to the blend which also includes some Lemon Verbena. The flavor is different from the predictable mango-flavored ice tea available in most restaurants. It brews into a beautiful ruby-colored infusion.

Lemon Verbena
This herb is grown by many people in their gardens and either used fresh or dried. It is much more popular in Europe where it has been used as a relaxing beverage for centuries. The large, beautiful leaves are light green and open fully after infusing in hot water.

Herbal Chai
This is our Africa Chai, so named because the base is pure Rooibos. This is also an herb, not really "red tea" that you see in several marketing campaigns these days. Red tea is what the Chinese call black tea -- the "red" describes the color of the infusion, not the color of the dried leaves. We add a mix of spices to make it an interesting, caffeine-free alternative -- it's also delicious with milk or soy milk.

One-Minute Tea Tip, 2003

Instructions
  • Start with your favorite spring or filtered water. Heat the water to about 180 F, which is when the steam curls out of the kettle. (Or let the water cool from a boil.)
  • Use 2 tablespoons (3g) for a 6oz serving.
  • Steep for 3-4 minutes. Remove the leaves when ready -- rely on taste, not color. Use a large enough strainer basket to allow the leaves to open and release their flavor. Get to know the tea by playing with the amount of leaf, the water temperature, and steeping time. Re-steep to make another cup!
  • For more about brewing tea, visit our Brewing Notes page.

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HERBAL INFUSIONS