1. Pick 2 1/2 pounds of mint (meadow) tea stalks. I don’t usually weigh it. I fill my 12 quart pot nicely full of it…slightly packing it but not too much.*
(no picture…it would have been boring)
8. Dump off the tea concentrate, straining out any leaves and bits of stems – discard these.
11. Label and freeze immediately. Keeps a long time…sometimes I forget to pull it out and it lasts just fine all winter long until I get around to organizing/cleaning out my freezers. Then I remember it’s there. And Brad is very happy to find I have once again mixed up some tea.
*We like a weak tea. If you prefer it strong, use more like 3 or 4 pounds of tea stalks/leaves and 4 pounds of sugar. Also note that in the spring, the tea isn’t as strongly flavored as later on in the season.
Mint Tea Concentrate
2 1/2 pounds mint tea leaves/stems
1 gallon water
3 pounds sugar
1 lemon, juiced
Place the tea in a big pot. Bring the sugar and water to a boil. Dump over the tea and let sit until cooled, about 12 hours. Strain out the stems and leaves (without pressing on them as this makes the tea bitter). Stir the lemon juice into the tea concentrate. Measure out into 1 1/2 cup portions. Freeze.
To make tea: Mix 1 1/2 cups concentrate with 6 1/2 cups water. Refrigerate.
Yield: Enough concentrate to make about 6 gallons of tea