As common as sweet tea is in the South, meadow tea is a Pennsylvania Lancaster staple. Meadow tea — an herbal sweet tea consisting of fresh mint, lemon, and sugar — is about as common during a hot day as ice cream, swimming pools and running barefoot through the grass. As you drive down the curvy backroads of Lancaster, a cooler filled with gallons of sweet meadow tea can be found at almost every Amish produce stand. 

You might wonder why it’s called “meadow tea.” Mint can be a pesky and invasive herb; gardeners are all too familiar with it, as it can quickly take over a garden. It’s also frequently found in meadows, growing in patches scattered amongst the tall grasses and wildflowers. The Pennsylvania Dutch collect mint from the meadow, and steep it for hours, creating a vibrant green tea.

And there’s not just one type of mint from which to choose. Peppermint, a cross between spearmint and water mint, contains menthol (a cooling agent), and is often used in dessert applications, from candy canes to peppermint bark. Spearmint contains less menthol, resulting in less of a cooling effect and a sweeter taste. It’s perfect for cocktails and even savory dishes. And it’s perfect for a refreshing pitcher of meadow tea.

Brewing a batch of meadow tea at home is a simple way to rid yourself of an otherwise weed-like herb threatening to take over the vegetable garden. Not only is it delicious, but it is extremely refreshing during a particularly hot day.

Oh, and you don’t need to be Pennsylvania Dutch to enjoy this tea, and you certainly don’t need a meadow growing in your backyard. Cheers.

— Dylan Simmons

MEADOW TEA 

15 minutes, plus steeping and chilling times.  Makes ½ gallon

2 quarts water

1 cup mint leaves packed, plus more for garnish

½ cup sugar 

1 tablespoon lemon juice, plus slices for garnish 

Fill a large pot with the water and bring to a boil over high heat, about 10 minutes. Add the mint leaves and remove from heat. Cover the pot and let mint steep until water turns a mint green color, about 2 ½ hours. Strain and discard the mint, and pour the tea into a pitcher. Stir in sugar and lemon juice until the sugar is dissolved. Refrigerate until chilled. Serve over ice, garnished with lemon slices and mint. 

Note: From Dylan Simmons.