Egyptian Spearmint makes a light, minty cool brew. It's great for the digestive system and was often used by the ancient Egyptians for de-detoxifying and purifying the blood prior to mummification ...
Egyptian Spearmint makes a light, minty cool brew. It's great for the digestive system and was often used by the ancient Egyptians for de-detoxifying and purifying the blood prior to mummification . . . it's still Mummy’s favourite today!
It's a very traditional item on the Atkinson's menu. It was originally known simply as Egyptian Mint. As our other mint was specifically Peppermint Herb, I thought it appropriate for us to indicate that the Egyptian Mint was, more specifically Spearmint.
I do wonder where this notion of "Egyptian" comes from. Maybe it was just an attempt by earlier generations to reference that Mint Tea that they had noticed being consumed in the exotic bazaars and souks of North Africa?
A little goes a long, long way, so don't order too much! In Atkinson's-Speak we say it: "weighs light". Meaning that we have to fill a 500g sized bag to tip the scales for just 200g net total.
Brewing Egyptian Mint Tea
As our Egyptian Mint doesn't actually contain Camellia Sinensis it is not technically a tea but more a herbal infusion. This means that when brewing there is less chance of over or under extracting. Instead, a longer infusion will simply give a stronger brew. We go for 1 teaspoon per cup for 3-4 minutes with boiling water.
Iced Egyptian Mint
In the warmer months this Eygptian Mint works perfectly iced. Brew double strength for a longer time to give an extra strong base to add ice and a drop of honey to sweeten.