What better on a muggy afternoon that a cup of mint tea?…and it is even better if you have the luxury of enjoying it rural 1860-style. Luxury? Yes, luxury.
Typically, when we desire a cup of mint tea today, we most often find a teabag w/mint tea or open a canister of the loose-leaf variety stored in our cupboard. We turn the knob on the stove to heat the tea kettle and return a few minutes later to the same kettle to fetch the fully heated water. We pour the water over our tea. Voila! Mint Tea. Delicious. Refreshing. What more could we want?...
A small fire will be needed to heat the water. Why not use the parlor stove? The small fire will dry they room adding comfort while not being large enough to add heat. If possible, this would be the day to choose fragrant logs like cedar.
As the water heats, it’s time to trim the mint and lemon balm leaves from their stems, and add them to the warming water. As the water heats, the scent is released into the still, heavy air.
|Informal Parlor as seen in the 1860|
Yankee House at Old World Wisconsin
The contemporary method is quicker. …and well, you probably won’t break a sweat, but fresh mint tea in 1860 allows us the luxury of experiencing it with all of our senses.