I grabbed a handfull of mint leaves from the garden, rinsed them well under cold water to remove any dirt and rolled them between my fingers to release the oil. I roughly tore the leaves up, placed them in my tea pot and poured boiling water over them and then left it to steep for five minutes. I then simply strained the tea and served. You can sweeten it if you like with some sugar or honey.
For iced tea, let the mint infusion cool to room temperature, pour into a jug with plenty of ice cubes and then place into the refrigerator until completely chilled.