Place 1 teaspoon dried crushed mint leaves into a tea strainer or directly into a mug. Bring water to a boil, then pour 1 cup hot water over the mint. Let steep for 3–5 minutes, depending on desired strength. Remove the strainer or strain the tea into a cup. Sweeten if desired. I prefer a mesh strainer that sits on top of the mug. I find these strainers easy to use and easy to clean.

Place 3 tablespoons dried crushed mint leaves into a coffee filter. Add 12 cups water to the machine reservoir. Brew as you would coffee.

Take 3 tablespoons dried crushed mint, or more for a stronger flavor, and place them in a coffee filter in the basket of a drip coffee machine. Add 12 cups water, and let the machine brew.

Add 1 tablespoon dried crushed mint leaves to a French press. Pour in 4 cups hot water (just off the boil). Steep for 3–5 minutes. Stir gently, then slowly press the plunger down. Pour immediately into mugs to prevent over-steeping.

Add 1–2 teaspoons dried crushed mint per cup into a teapot (or use an infuser basket). Pour hot water over the leaves. Cover and steep for 3–5 minutes. Strain and serve.

Add 1–2 tablespoons dried crushed mint to 4 cups cold water. Cover and refrigerate for 6–12 hours. Strain and serve cold brew mint tea over ice. Cold brew can reduce bitterness and creates a smoother flavor.

Combine mint and water in a covered glass jar. Place in indirect sunlight for 2–4 hours. Strain and refrigerate before serving. Good for summer, though slightly less recommended from a food safety standpoint. So, please avoid prolonged warm temperatures.