Use about one to two level teaspoons of the dried peppermint leaves for each cup (≈2‑3 g). Bring fresh water to a boil, then let it cool for about 30 seconds so the temperature is around 95‑100 °C – this heat releases the essential oils and menthol without scorching the leaves. Pour the water over the leaves, cover the cup or pot, and steep for 5‑7 minutes. Longer steeping extracts more of the cooling menthol, but beyond 8‑0 minutes the leaves can become bitter. After steeping, strain the infusion through a fine mesh or tea strainer to remove the whole leaf pieces. Because the product contains 100 % dried peppermint with no added flavors or fillers, the taste is pure and straightforward. Store the remaining leaves in an airtight container in a cool, dark place to preserve the volatile oils.
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