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Iced Mint Tea


Iced Mint Tea


3 green tea bags

5 lemon myrtle leaves (washed)

1 cup fresh native mint leaves, washed


Native sugar bag honey or agave (optional)


  1. Place mint leaves in a large glass or jug. Crush gently with clean hands. Add tea bags, and leaves and pour hot water over top, leaving a few inches of room.
  2. Cover and refrigerate for 4-6 hours
  3. Remove tea bags; serve over ice
  4. Add native sugar bag honey or agave to sweeten if required

Chef's note: green tea and lemon myrtle heightens the metabolism



Recipe from:

Bush Food Kitchen: Coo-ee Cuisine

By celebrated Aboriginal Chef Dale Chapman