| Mint tea | |
|---|---|
 | |
| Type | Herbal tea |
| Other names |
|
| Origin | Various |
| Quick description | Tea made from mint leaves |
| Temperature | 195 °F (91 °C) |
| Time | 3 minutes |
| Korean name | |
| Hangul | 박하차 |
|---|---|
| Hanja | 薄荷茶 |
| Revised Romanization | bakha-cha |
| McCune–Reischauer | pakha-ch'a |
| IPA | [pa.kʰa.tɕʰa] |
Mint tea is a herbal tea made by infusing mint leaves in hot water.[1] Mint tea made with peppermint leaves is called peppermint tea, and mint tea made with spearmint is called spearmint tea. There also exist teas that infuse peppermint and spearmint leaves. In Korea, traditional mint tea called bakha-cha (박하차) is made with East Asian wild mint leaves.[2] In India, traditional mint tea called pudina chai (पुदीना चाय) is made by steeping spearmint or peppermint in hot chai.[3][4]
Due to the high content of essential oils in leaves (1–2.5%), especially menthol, mint tea is popular for its curative effects. Affecting the digestive system and excretion of gastric juices, it is thought to act as an anti-inflammatory.[5]
