Description
🌿 Single Herb☕ Caffeine-Free❄️ Cooling🌿 Loose Leaf
The single-leaf cup — pure peppermint from Oregon’s Willamette Valley, the cooling after-dinner standard, nothing added.
The Willamette Valley in Oregon is one of the world’s great peppermint-growing regions — the volcanic soil, the temperate climate and the long summer daylight produce a peppermint leaf that’s consistently sharp, clean and high in essential-oil content. American peppermint from Willamette is the leaf that ends up in most quality tea-shelf peppermints, and what Sampson sells here is the leaf alone.
Mentha × piperita — the European hybrid that became the world’s standard peppermint — is the after-dinner cup of choice across Mediterranean and North African tradition. The Sampson cut is whole leaf rather than fines, so the cup brews a clean, sharp, cooling green that doesn’t cloud the cup or go bitter on a long steep.
🌿
Pure Peppermint
Single ingredient — whole-leaf, not fines
❄️
Sharp & Cooling
High essential-oil content from Willamette soil
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Caffeine-Free
Drinks well after dinner or any time
✨The Sampson Promise
We only put ingredients in our products that we would use on our own family. Every ingredient has a purpose. If it doesn’t need to be there, it isn’t.
Type
Single-Herb Infusion
Caffeine
None
Best Time
After meals
Format
Loose Leaf
Steep Time
5–7 min
Servings
~25 cups (50g)
Tasting Notes
❄️
Sharp Cooling Top
Aroma
The aroma is the menthol top of fresh-cracked peppermint — clean, sharp, slightly camphor-edged. The smell of crushed leaf in a kitchen, not a candy aisle.
🌿
Bright Green Body
Body
The cup brews pale-green and structured. Whole-leaf cut means the body is cleaner than tea-bag peppermint — there’s body, not just flavour, and the menthol comes through gradually rather than all at once.
✨
Long Cool Finish
Aftertaste
Closes with a long cooling aftertaste that hangs on the palate longer than most teas — the same after-meal effect that makes peppermint the universal end-of-dinner cup across so many traditions.
How to Brew
01
Measure
One heaped teaspoon (about 1.5–2g) per 8oz cup. Peppermint is voluminous — a heaped scoop fills the cup properly.
02
Heat the Water
Bring water to a full boil — 100°C / 212°F. Mint leaves need real heat to release the menthol; they’re forgiving on temperature.
03
Steep 5–7 Minutes
Cover the cup — keeps the volatile menthol in the brew. Five for a softer cup, seven for full cooling body. Won’t go bitter even on a long steep.
Water
100°C
Time
5–7 min
Per Cup
1 heaped tsp
Try the Moroccan-style preparation — brew strong, sweeten heavily with sugar while hot, then pour from height into a small glass. Or simply drink it after dinner the way it’s been drunk for centuries: plain, hot, in a small cup.
About the Tea
🌿
Willamette Peppermint
The Whole Cup
Mentha × piperita grown in the Willamette Valley of Oregon — one of the world’s premier peppermint regions thanks to its volcanic soil, temperate climate and long summer days. The leaf consistently runs higher in essential-oil content than peppermint from less ideal climates.
❄️
Whole-Leaf Cut
The Process
Cut whole-leaf rather than sifted to fines. Whole-leaf brews a cleaner cup with more body and more characterful menthol, and re-steeps once or twice without going thin or bitter.
☕
After-Dinner Standard
The Tradition
Peppermint after meals is the universal kitchen-tradition cup — Mediterranean, North African, Eastern European, North American. Sampson’s version is the leaf alone, the way the tradition has always brewed it.
In the tin
Peppermint leaf (Mentha × piperita) from the Willamette Valley, Oregon.
Origin & Sourcing
Pure Willamette Valley peppermint — single ingredient, no blend. Mentha × piperita grown in the volcanic-soil Oregon valley that produces some of the world’s most consistently characterful peppermint. Caffeine-free, naturally gluten-free, packed in small batches for the Sampson shelf.
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