There’s something about a cup of Starbucks Jade Citrus Mint tea that just feels like a breath of mountain air in springtime, clean, bright, softly minty, with that citrusy lift that clears your mind. It’s the core of the famous Medicine Ball tea, but honestly, it holds its own just as well on a breezy afternoon when you want something light but refreshing.
This copycat Starbucks Teavana Jade Citrus Mint recipe is as close to the real thing as you can get at home, no sachets, no drive-thru lines, just a perfectly balanced herbal-green tea blend with lemon verbena, lemongrass, and spearmint. Whether you want to sip it hot on a quiet morning or pour it over ice for a soothing summer cooler, this blend’s versatility makes it a favorite in every season.
Table of Contents
How to make Copycat Starbucks Teavana Jade Citrus Mint Tea
Start by blending loose leaf green tea with dried spearmint, lemon verbena, and lemongrass. The key is to keep the proportions just right: too much mint and it overpowers the green tea, too little citrus and it falls flat. If you want to mimic Starbucks’s “natural flavor” label note, a few curls of dried lemon peel or a drop of lemon oil do the trick.
You can brew it hot at 175°F for 2 minutes (like they do at Starbucks) or cold-steep it overnight for a smoother, more mellow version. Either way, it’s crisp, comforting, and incredibly clean on the palate.
Nutrition facts (per 8 oz brewed cup)
Calories: 0
Total Fat: 0 g
Saturated Fat: 0 g
Carbohydrates: 0 g
Sugar: 0 g
Protein: 0 g
Caffeine: ~16–25 mg
Ingredients (makes 1 serving, plus extra for storage)
Prep Time: 10 minutes
Steep Time: 2 minutes (hot) or 8 hours (cold)
Total Time: 10 minutes hot / 8 hours cold
Servings: About 40 (loose blend makes ~64g)
- 60 g loose-leaf green tea (Chun Mee or Sencha)
- 16 g dried lemon verbena
- 14 g dried lemongrass (cut, not powdered)
- 10 g dried spearmint
- Optional: ½ teaspoon finely chopped dried lemon peel or 2 drops food-grade lemon oil
Tools you’ll need
- Digital kitchen scale (for accurate measurements)
- Airtight glass jar or tea tin (for storage)
- Kettle with temp control or thermometer
- Tea infuser, teapot, or French press
- Measuring spoon (if scooping per cup)
- Optional: pyramid tea bags or sachets
Instructions
Step 1: Make the tea blend
In a clean mixing bowl, combine green tea, lemongrass, and lemon verbena. Gently fold in the spearmint last to avoid crushing it too much. If using dried lemon peel or oil, add now and toss thoroughly. Store in an airtight jar for up to 3 months in a cool, dark place.
Step 2: Brew a cup
Scoop 1.6 g (roughly 1 heaping teaspoon) of the blend per 8 oz water. For hot tea, heat your water to 175°F. Steep for 2 minutes, then strain and serve. For cold brew, steep 1 tablespoon in 12 oz cold water for 8 hours in the fridge, then strain.
Step 3: Customize
Sweeten with honey, add a squeeze of lemon, or mix with peach tea and lemonade for a DIY Medicine Ball. See variations below for more ideas.
Tips
- Use filtered water for the cleanest taste.
- Don’t steep longer than 2 minutes, green tea can turn bitter.
- Cold brewing is perfect for iced tea pitchers: smoother, less astringent, and naturally sweeter.
- To mimic Starbucks’s “sachet” flavor, use a bit of lemon peel and steep at lower temp.
- This also pairs beautifully with steamed lemonade and honey for that famous Starbucks Honey Citrus Mint Tea.
What to serve with
Fresh pairings
• Sliced oranges or melon – These juicy fruits amplify the citrus tones and add cooling hydration alongside the warmth of the tea.
• Grapes and white cheese – The slight acidity of the tea balances soft cheeses like brie or havarti, while grapes mirror the mint’s freshness.
• Cucumber sandwiches – Classic tea fare that lets the mint and lemon of the drink shine without overpowering.
Comfort bakes
• Lemon shortbread – Zesty cookies echo the citrus profile and dissolve beautifully between sips.
• Lavender scones – Delicate and floral, they highlight the herbal tones of the lemon verbena.
• Citrus poppyseed muffins – A tender breakfast companion that makes a hot cup of this tea feel like a morning ritual.
Savory companions
• Goat cheese tartlets – Light and tangy, they contrast the soft mint and tea’s clean finish.
• Quiche with herbs – A slice of eggy, herby quiche rounds out this tea for brunch.
• Spiced couscous salad – Mint and lemon are already in the mix, so the tea brings it all together without clashing.
Variations
Iced Citrus Mint Pitcher
Use 8 teaspoons of the tea blend in 4 cups cold water. Let steep in the fridge overnight. Serve over ice with lemon wheels or cucumber slices.
Honey Citrus Mint (a.k.a. Medicine Ball)
Steep 1 bag (or 1.6 g) of this blend in 8 oz hot water. Mix with 8 oz steamed lemonade and 1 tablespoon honey. Optional: add a bag of Peach Tranquility or ½ tsp peach tea.
Caffeine-Free Version
Skip the green tea and use more spearmint, lemon verbena, and lemongrass in a 1:1:1 ratio. It won’t taste exactly like Jade Citrus Mint, but it’s gentle and soothing before bed.
Floral Twist
Add 1 teaspoon dried chamomile or rose petals per cup for a gentler, slightly sweeter edge. Pairs beautifully with honey.
Extra Cooling Mint
Toss in ½ tsp dried peppermint per serving for a sharper, more refreshing finish. Best served iced on hot days.
Ingredient substitutes
Green Tea
Original: Chun Mee or Sencha
Substitutes: Gunpowder green (for a stronger cup), white tea (milder), or even jasmine green for floral lift
Spearmint
Original: Dried spearmint leaves
Substitutes: Fresh mint (double the quantity and steep a little longer), peppermint (for sharper bite), or mint extract (¼ drop max)
Lemon Verbena
Original: Dried lemon verbena
Substitutes: Lemon balm (earthier), dried lemon peel (zestier), or a few drops lemon extract
Lemongrass
Original: Dried cut lemongrass
Substitutes: Fresh lemongrass (sliced and steeped), lemon zest, or herbal lemon tea
Lemon Peel or Oil
Original: Optional, to mimic Starbucks’s “natural flavor”
Substitutes: Lemon zest, lemon essential oil (food-grade), or leave it out for a gentler cup
