Cut-Leaf Ethiopian Mint
1.3 oz (20 cups) or 3.0 oz (80 cups)
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: 1 teaspoon per cup of water
Temperature: 212 ̊ (A full, rolling boil)
Steep time: 5 – 7 minutes
*As with any herbal tea, always check with your doctor prior to use if you are pregnant or nursing.
About Our Ethiopian Herbal Teas
Ethiopia is world-renowned for its vibrant, herbal seasonings and infusions. However, famine and conflict in recent decades suppressed both demand in the U.S. and supply chains, leaving Ethiopia’s economy harmed and most Americans without access to the country’s aromatic and flavorful herbal teas. But Ethiopia has largely recovered this century, and political reforms have further stabilized its industries, opening new opportunities for export farming.
We draw our herbal teas from more than 100 smallholder farmers based around Butajira in the southern highlands of rural Ethiopia. On average, they each have a land holding of less than one hectare. There, they plant, tend and harvest their crops by hand at around 7,000 feet in volcanic, nutrient-rich soil along the Rift Valley. Everything is grown organically without pesticides or fertilizers.
