Mint tea (herbal tea)

While colloquially named “tea,” peppermint tea is actually an infusion, or tisane. True teas (such as black, green, oolong, and white tea) are all derived from the Camellia sinensis plant, while tisanes are made from the flowers, leaves, roots, seeds, bark, or berries of a variety of different plants. Like true teas, mint tea may be consumed hot or cold, and served with milk or sweeteners such as sugar or honey.

True teas contain caffeine and tannins, compounds that can produce a bitter taste. The levels of these compounds in a cup of tea can vary based on steeping time and water temperature. To achieve a pleasant drinking experience, true teas are prepared using specific brewing times and temperature ranges.

Mint tea, as a tisane, does not contain these compounds at similarly high concentrations, making it less prone to bitterness from oversteeping, allowing for a wider range of steeping times and temperatures.

Brewing fresh leaves

To prepare mint tea from fresh leaves, the leaves are harvested, washed, and placed in boiling water for a few minutes. While fresh and dried leaves have similar flavors, some studies suggest that tea brewed with fresh leaves produces a fresher, more aromatic experience.

Brewing dried leaves

Dried leaves may be brewed loose or in tea bags. When brewing with tea bags, the most common way to brew tea, most brands recommend one bag per 8oz ounces of water.

Brewing recommendations vary by brand, with suggested steeping times ranging from about 3 to 15 minutes and temperatures generally between 200°F and 212°F.

Tumor suppression

Peppermint has been found to promote anti-tumor activity in laboratory studies by suppressing okadaic acid (OA), a tumor-promoting toxin. It is one of eight plants shown to significantly reduce the effects of OA.

Menthol, the naturally occurring compound found in mint plants, appears to suppress arylamine N-acetyltransferase (NAT) activity in liver tumor cells. NAT activity plays a critical role in tumor survival, growth, and chemotherapy resistance.

Peppermint extract has been shown to exert a toxic effect on cancer cells by increasing the activity of the cell-protecting antioxidant enzymes superoxide dismutase and glutathione peroxidase.

Antiviral properties

Peppermint has been shown to suppress viruses such as Influenza A, herpes simplex virus (HSV), and Vaccinia virus in laboratory studies. Mint extracts can also limit viral replication in HIV‑1, the most common strain of HIV.

Antibacterial properties

Mint is both antibacterial and antifungal. Menthol and menthone, key compounds found in the naturally occurring oil of mint leaves, have been shown to inhibit several strains of bacteria, including Staphylococcus aureus (staph), Listeria monocytogenes, Salmonella enteritidis, Streptococcus pneumoniae (associated with pneumonia and meningitis), and Haemophilus influenzae (associated with ear, eye, and sinus infections).

Digestive health

Peppermint can be used to relieve symptoms of irritable bowel syndrome (IBS). Peppermint oil reduces muscle contraction in the gastrointestinal tract by inhibiting calcium inflow. It may also reduce inflammation, nausea, and discomfort by influencing serotonin and cholinergic receptors.