Mint

Habitat & Origin

Mint (Mentha spicata) achieves its most aromatic character in moist, sun-drenched valleys with humus-rich soils. The plant forms creeping rhizomes and can be harvested multiple times per season. For infusions, young shoots are picked just before flowering, when the essential oils are most clearly present. The leaves are immediately separated from stems and air-dried to prevent oxidation. Maison Tisane chooses mint that is vividly green, has resilient leaves, and retains an open, fresh nose—without earthy tones that arise from late harvesting.

Active compounds

Mint contains primarily carvone and limonene, supplemented by light phenols and green aromatic components. These compounds together form the bright, sweet-fresh spiciness and the cool nose so characteristic of mint. In the cup, they translate to a clean, tingling structure with a soft sweet undertone. The combination makes mint a natural lightener in blends: refreshing without hardness, aromatic without drowning out others.

Ayurvedic approach

Mint belongs in Ayurveda to the cool, aromatic leaves that refresh Pitta and open Kapha; Vata is approached with mildness due to the airy sharpness. In Mediterranean and North African rituals, mint was considered a 'house friend': an herb that gave every room scent and hospitality. That cultural warmth contrasts beautifully with its cool aromatics. Energetically, mint feels like shade over cold water: clear, tingling, and inviting renewal.

Flavour profile & Blending

Precautions