Mint Tea (Pudina Tea)

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As easy as its name, Mint Tea is simply a light, refreshing and fragrant tea made by brewing tea leaves with fresh mint leaves. With or without milk, this beverage works wonder in calming the sensory organs and has many other health benefits too. Pudina Chai is also what it’s called in India. If you haven’t tried it yet, I suggest you do (follow the easiest recipe in this post). I’m sure it’s going to be very difficult for you too, to stay away from this amazing tea once you’ve sipped on it.

About Mint Tea Recipe

One of the most sought after and refreshing herbal teas not just in India, but the world – Mint Tea has been a part of our lives since a long, long time.

Very few of those beverages that gets done super quickly and without any hassle ever. Enough reasons for it to be liked by masses across the globe.

mint tea in a ceramic cup with a mint stem and some snacks in the background

Begin your day with it, sip on it while working, have it as a part of your evening tea ritual or end the day with this warm cuppa Pudina Tea – there’s nothing more soothing to the soul than what is also fondly known as Pudina Chai.

My first experience of having this tea was at a friend’s home. The Pudina Chai was made by her mother and it was too good. I still remember enjoying it thoroughly.

This was the first time I had this tea and it was so nice, I wanted more. But I was too shy to ask for a refill.

So, I figured out a recipe for myself and now, I can brew a cup of Pudina Tea at my home whenever I want. Also, have as many cups as I wish to, unabashedly!

In India, many people use fresh mint leaves together with ingredients like cardamom, cinnamon or ginger. Other than this, addition of lemongrass, crushed cloves and fennel seeds makes it a more flavorful tea blend.

This tea is best enjoyed when served hot and with biscuits/cookies or some snacks like pakora, samosa, sandwich or cutlet by the side.

If you enjoy herbal or spiced teas, here are a few traditional Indian chai recipes you might like:

Masala Chai – Classic Indian spiced tea made with black tea, milk, sugar, and whole spices like cardamom, cinnamon, and cloves.
Adrak Chai (Ginger Tea) – Strong and warming chai infused with fresh ginger; great for cold days or digestion.
Sulaimani Tea – A light, spiced black tea without milk, popular in Kerala’s Malabar region.
Kahwa – A fragrant Kashmiri green tea infused with saffron, spices, and nuts; light, warming, and traditionally served after meals.

Want to make your own chai blend?

Chai Masala Powder – A homemade spice mix made with whole spices like cardamom, cloves, cinnamon, black pepper and more; perfect for flavoring your daily cup of chai.

Health Benefits of Mint Tea

Pudina Chai is brimming with health benefits as both mint leaves and the combination of mint with tea is individually known for their nutrition levels. Some of the known benefits are:

Eases bloating, indigestion and other digestive issues
Good for relief from migraines and headaches
Helps in freshening breath
Boosts energy levels
Brings relief during colds, coughs and menstrual cramps
Helps improve sleep

In addition to these, organic herbs like mint, tulsi, lemongrass, etc. are great and have time and again been chosen ingredients for weight management and detoxification purposes as well. These can be easily used in preparing a variety of teas or tisanes on a daily basis.

Mint Tea Variations

Mint Tea can be considered almost as a DIY recipe as one can add and subtract flavorings, spices and herbs in the recipe as per their preferences. The underlining principle of this beverage is that it is supposed to cool, refreshen and rejuvenate your system and calm your senses. Also, gets made within minutes. People do try a lot of combinations where Mint Tea or Pudina Tea is concerned.

Here are some of the Mint Tea types or variations that are popular and well-accepted by people around the world.

Moroccan Mint Tea
Apple Mint Tea
Lemon Mint Tea
Ginger Mint Tea
Lemongrass Mint Tea
Chocolate Mint Tea

Expert Tips

You can prepare this tea with tea bags or tea leaves too. When using either tea leaves or tea bags, first boil water with the mint leaves for 3 to 4 minutes or more. Turn off the burner. Add the tea leaves or dip the tea bags in the hot water. Steep for 2 to 3 minutes. Optionally add sugar and hot milk. Stir and serve.
Addition of milk is a personal choice. The quantity can vary as some people prefer more milk and some prefer less. Same goes for the sugar too.
Instead of sugar, other sweeteners like palm sugar, coconut sugar, maple syrup, and jaggery can also be used. I have made tea and added jaggery. I must say, I liked the jaggery sweetened tea without milk.

FAQs

Is it necessary to add milk in this tea?

No, it is not necessary to add milk in this tea. You can add or skip adding milk according to your personal choice.

Is Mint Tea good for health?

Yes, it is a great beverage for health as it has a lot of benefits. Some of the benefits are listed above in the post.

How do you make a good Mint Tea?

The key to make a good Mint Tea is that you should let the mint leaves boil in the water till flavor and aroma infuses well in the water. The color of the water should start turning green.

Can I add spices in this tea?

Yes, you can add spices too. However, the more you keep it simple, the more you will be able to enjoy the flavor of mint itself.

What are the other herbs and spices that I can add in this Mint Tea?

You can add lemongrass, crushed ginger, cardamom powder, etc. in this tea.

Step by Step Photo Guide Above

Author: Dassana Amit

5 from 5 votes

Mint Tea or Pudina Chai as it is called in India is simply a light, refreshing and fragrant tea made by brewing tea leaves with fresh mint leaves. It can be made with or without milk.

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Prep Time: 1

Cook Time: 10

Total Time: 11

Servings2 cups

CourseBeverages

DietVegetarian

CuisineIndian

Ingredients

▢ 2 tablespoons fresh mint leaves (pudina)
▢ 2 teaspoon black tea powder (or tea dust) or 2 tea bags
▢ 2.5 cups water
▢ milk as required
▢ sugar as per taste

Instructions

Rinse the mint leaves in water. In a saucepan or tea pot, add water. Add the mint leaves.
On the stovetop, boil the water for 3 to 4 minutes or more until the flavors and aroma of the mint starts infusing in the water. The water will start becoming green. Let the quantity of green color in the water increase.
Add the tea powder and sugar. Now add milk as needed and let the tea come to a boil. Your Pudina Chai is ready and you can serve it.
Serve the Mint Tea with light tea-time biscuits.
You can also have this Mint Tea made without tea powder and milk, after lunch or dinner as it aids in digestion.
If using tea bags, then switch off the stove burner. In the mint infused hot water, dip the tea bags for 2 to 3 minutes. Add sugar and hot milk. Stir and serve.
Same goes for tea leaves. Turn off the heat and add 1 to 2 teaspoons tea leaves. Steep for 2 to 3 minutes. Strain, and add optionally sugar and hot milk. Stir and serve.
Adding milk or not is entirely your option. If you add milk, it becomes an Indian chai. I have not mentioned the quantity of milk as some people prefer less milk and some prefer more milk in their tea. Both ways the Mint Tea tastes good.
Ditto with sugar as the preference for more or less sugar varies with individual choices.
Use of jaggery or any other sweetener is also possible. Though for the Indian Pudina Chai, generally sugar is used.
In case you do not add milk, then add jaggery or honey or any preferred sweetener. If using honey add when the tea is warm as honey gets toxic when heated.

Notes

It is better to use fresh mint rather than dried for optimum minty flavor in your Mint Tea. Though in a pinch you can use dried mint leaves. Add accordingly considering your taste preferences.
You can choose to omit the sweetener or add your choice of sweetener.
Mint Tea can also be made without tea powder and milk. Simply make a mint tisane by simmering the mint leaves with water. Strain and have as is or sweeten it with your preferred sweetener.

Nutrition

This Mint Tea post from the archives first published on April 2010 has been republished and updated on 9 May 2022.