What Is In Meadow Tea?

What is meadow tea made from?

Meadow tea is a refreshing, herbal-based tea made from mint leaves. Herbs add refreshing flavor to a variety of dishes and drinks, but there’s something especially pleasing about using fresh mint in your recipes. However, any gardener also knows that mint grows aggressively, and can be quite invasive in a garden.

What does meadow tea taste like?

Crisp, clean, minty and utterly refreshing, it’s also the perfect way to use an abundance of mint. If Lancaster County had an official summer drink, it would surely be Meadow Tea. For years I threatened to rip out the mint that has a way of overtaking our garden – until I began making Meadow Tea.

What kind of mint is used in meadow tea?

It’s a unique drink that is traditionally brewed using a type of mint that grows wild in meadows (and gardens) throughout Pennsylvania. The Pennsylvania Dutch collect the fresh mint, typically spearmint or peppermint, and steep it for hours, sweeten the “tea” to taste, and serve it over ice.

Does meadow tea contain caffeine?

It’s a refreshing tea that contains no caffeine. So, you can enjoy it any time of day without worrying whether it’ll keep you up at night.

What is meadow tea good for?

Aside from also giving you fresh breath, the mint in this Amish tea can naturally aid digestion and soothe your stomach. Plus, mint is naturally rich in nutrients like potassium, calcium, vitamin C, and more.

How do you grow mint tea?

What leaves are mint?

Mint or mentha belongs to the Lamiaceae family, which contains around 15 to 20 plant species, including peppermint and spearmint. It is a popular herb that people can use fresh or dried in many dishes and infusions.

Is it OK to boil mint leaves?

Steep mint leaves in boiling water for a few minutes and add lemon and honey for extra flavor and health benefits. Make a mint syrup that’s easy to grab and use anytime to add flavor to drinks, desserts, and more.

What type of mint is best for tea?

The two varieties used most often for tea are Peppermint and Spearmint. Both boast properties long celebrated in the ancient medicinal cultures of the world and are actually closely related.

Amish & Mennonite meadow tea recipe

Are any mint plants poisonous to humans?

The Mint family (Lamiaceae) is probably one of the safest in the world. However, several members can be toxic in high dosages or in the case of pregnancy including Creeping Charley (Glechoma hederacea), Perilla (Perilla frutescens), Germander (Teucrium spp.)

Is it OK to eat mint leaves raw?

Are the leaves just for flavor or can you eat them? Mint is a member of the Lamiaceae family, consisting of about 15 to 20 species, such as spearmint and peppermint, all of which are perfectly fine to eat raw or cooked. Mint leaves are a favored herb that people use, dried or fresh in many dishes and infusions.

Is eating raw mint leaves good for you?

Fresh spearmint also contains small amounts of vitamins A and C, as well as the minerals iron and calcium. Mint is safe for most people and consuming it doesn’t typically cause side effects. Allergies to mint are uncommon. In people who are allergic to mint, an interaction with the herb can trigger asthma symptoms.

What mint does to the body?

Mint’s health benefits range from improving brain function and digestive symptoms to relieving breastfeeding pain, cold symptoms and even bad breath. You really can’t go wrong adding some mint to your diet.

Can you make tea from any plant?

Just about any herb can be used to make tea, but some make tastier teas than others. The following herbs result in flavorful brews. These plants grow in full sun to light shade and produce foliage and/or flowers spring through fall.

Iced meadow tea recipe


  • 4 quarts water
  • 4 cups sugar
  • 1 quart meadow tea leaves.


  1. Bring water to boil.
  2. Turn off burner and add tea.
  3. Put lid on kettle and steep for 15 min.
  4. Remove tea leaves.
  5. Add sugar.
  6. Let tea cool and then pour into containers.
  7. Freeze.

When mixing drink, add two parts water to one part tea.

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Written by Kristen Cook

I am a recipe writer, developer and food stylist with almost over 5 years of experience after completing the three term diploma at Leiths School of Food and Wine in 2015.

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