Sikanjabin (Persian Mint Tea)

You are currently browsing the archive for the Sikanjabin (Persian Mint Tea) category.

During the hot Ansteorra summers at either home or on the road for events, some times plain water just wont quench that heat/fighting induced thirst that demands 2 gallons of water poured down the throat every hour.  This tea is a little odd with the vinegar but quite tasty…so tasty I keep this in the fridge just for regular days and not as an event only drink!

Syrup of Simple Sikanjabin

(Mint tea w/vinegar)


Take a ratl of strong vinegar and mix two ratls of sugar, and cook all this until it takes the form of a syrup.  Drink an uqiya of this with three of hot water when fasting.  While mint is not mentioned in the period translation (there seems to be only 2 listed with both being used for medicinal purposes) it is included in a large variety of period drinks of flavored syrups that are meant to be drunk, either hot or cold, but cut with water prior to drinking.

A Miscelleny pg. 104


1 gallon water

1/3 cup vinegar

2/3 – 1C table sugar

3 – 4 TBS dried loose leaf peppermint

My Redaction:

Add water, mint,  vinegar and sugar in a pot and boil for 2 minutes.

tea spices

That’s just about all there is; however I do add a few suggestions.  I do not put the mint in a tea ball but let the water boil .  The boiling causes the mint to sink to the bottom, so that when poured into a pitcher there is very little loose mint floating on the top or in the tea.

boiled tea

Unfortunately I don’t have any pretty pictures to show with the tea sitting in a decorative glass bottle.  This is fairly utilitarian on my part.  Give this a try though on one of those hot heat intensive days and you’ll be hooked!