Method

  1. Prepare the mint and water

    Rinse 30 g of fresh spearmint gently under cool running water and shake it dry. Set aside a few tender tips for the glasses. Bring 750 ml of water to a full boil in a kettle.

  2. Rinse the tea leaves

    Add 10 g of gunpowder green tea to a small saucepan. Pour in just enough boiling water to cover the leaves, swirl for about 10 seconds, then pour off the rinse through a fine-mesh strainer and return any caught leaves to the saucepan.

  3. Sweeten and infuse the tea

    Add 60 g of granulated sugar and 30 g of fresh spearmint to the saucepan, keeping the reserved tips aside. Pour in the remaining boiling water and set the saucepan over medium heat. Bring the tea to a gentle simmer, then cook for 3 minutes; steady small bubbles are enough, and a hard boil can make the tea harsh.

    03:00

  4. Rest and mix the tea

    Remove the saucepan from the heat and let the tea stand for 4 minutes. Pour one glassful through a fine-mesh strainer, return it to the saucepan, and repeat once more. This blends the dissolved sugar and evens out the strength without stirring the leaves aggressively.

    04:00

  5. Pour and serve

    Place a reserved mint tip in each small heatproof glass. Strain in the hot tea, pouring from a modest height only when you can do so steadily and without splashing. Serve immediately while the mint aroma is bright and the surface is lightly foamy.

Cook's noteThe final glass should taste brisk, minty, and clearly sweet. Taste the first pour before serving the rest, because tea strength changes with leaf size and simmer intensity.

Smart Substitutions

  • No gunpowder tea? Use a robust loose-leaf Chinese green tea; delicate green teas can turn sharp with this hotter brewing method.
  • No spearmint? Use fresh peppermint for a cooler, more assertive finish, or combine several mild fresh mint varieties.
  • Prefer less sweetness? Use less sugar to suit your table, while keeping enough to round out the tannic green tea.
  • No teapot? A small saucepan and fine-mesh strainer give good control and make the traditional mixing step straightforward.

Tips and Variations

  • Include the tender spearmint stems; they contribute aroma without needing to be chopped.
  • Keep the simmer gentle and brief so the green tea stays brisk rather than aggressively bitter.
  • For a foamy top, pour in a thin steady stream from a moderate height over the center of each glass.

What Went Wrong?

  • Tea tastes too bitter The leaves simmered too hard or too long. Dilute the pot with a little hot water and keep the next batch at a gentle simmer.
  • Mint flavor is faint Use a fuller bunch of fresh spearmint and keep several tender tips for the glasses so their aroma reaches the drinker first.
  • Tea tastes uneven from glass to glass Repeat the pour-back mixing step before serving so dissolved sugar and extracted tea are distributed through the pot.
  • Loose leaves reach the glass Pour through a fine-mesh strainer and move the saucepan gently so settled leaves are not stirred up.

Nutrition Estimate

Calories60
Protein0 g
Carbs16 g
Fat0 g
  • Fiber: 0 g per serving
  • Sodium: 5 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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FAQ

Why rinse gunpowder green tea before brewing?The brief rinse removes loose surface dust and starts opening the tightly rolled leaves. Discard it quickly so the main infusion keeps the tea's body without carrying the roughest first notes.