With a cool and refreshing taste, this is the most popular herbal tea in Ethiopia. Smaller-leaved than its European cousin, Ethiopian Mint has more flavor concentrated in its leaves. It is native to the Rift Valley where it is grown in volcanic soil at an altitude of around 7,000 feet. It can be consumed as mint tea alone or added to other drinks to provide a minty kick. Unlike tea, Ethiopian Mint is naturally caffeine-free.
Brewing instructions
Amount: 3 - 4 leaves per cup of water
Temperature: 212 degrees (A full, rolling boil)
Steep time: 5 - 7 minutes
