Peppermint

Peppermint (Mentha × piperita) is a natural hybrid of watermint and spearmint, first described botanically in England in 1753 by Carl Linnaeus. Mint has been used medicinally and culinarily for thousands of years across the Mediterranean, Middle East, and Asia, but peppermint specifically — with its high menthol content — was cultivated commercially in England from the 18th century.

Peppermint tea is technically an herbal infusion (tisane) rather than a true tea, as it contains no leaves from the Camellia sinensis plant. Its active compound, menthol, creates the characteristic cooling sensation by activating cold-sensitive receptors in the mouth and throat — without actually lowering temperature. This same mechanism makes it effective for soothing digestive discomfort and headaches.

At Cappadocia, peppermint tea is the perfect after-dinner drink — its digestive properties and refreshing clarity provide a gentle, caffeine-free conclusion to a meal, particularly after the rich and warming flavours of Turkish cuisine.