| Mint tea | |
|---|---|
 | |
| Type | Herbal tea |
| Other names |
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| Origin | Various |
| Quick description | Tea made frommint 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 aherbal tea made by infusingmint leaves in hot water.[1] Mint tea made withpeppermint leaves is calledpeppermint tea, and mint tea made withspearmint is calledspearmint tea. There also exist teas that infuse peppermint and spearmint leaves. InKorea, traditional mint tea calledbakha-cha (박하차) is made withEast Asian wild mint leaves.[2] InIndia, traditional mint tea calledpudina chai (पुदीना चाय) is made by steepingspearmint orpeppermint in hot chai.[3][4]
Due to the high content ofessential oils in leaves (1–2.5%), especiallymenthol, mint tea is popular for its curative effects. Affecting the digestive system and excretion ofgastric juices, it is thought to act as ananti-inflammatory.[5]
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