There is no single official grading system for dried mint. It is commonly traded by mint type, by form and by cleanliness: how much stem, dust and foreign matter it contains.
Two suppliers can use the same grade name and ship different goods. Define the grade in your spec with numbers and an approved sample.
Mint type
Start with the botanical name. Peppermint (Mentha x piperita) and spearmint (Mentha spicata) taste different and suit different products. India is also a large grower of Mentha arvensis, mainly for mint oil and menthol, and some dried leaf comes from it. Ask which species you are being offered.
Common forms and grades
Grades within each form are usually set by stem content, colour, aroma and foreign matter. Machine-cleaned and sortex-cleaned material may be offered at different grades.
- Whole leaf: leaves largely intact, low stem. Used for retail and loose teas.
- Rubbed or crushed: leaf broken into flakes, often for seasonings and dried mixes.
- Cut-and-sift, including tea bag cut: screened to a size range for tea production.
- Powder: milled and sieved to a mesh for blends and food use.
- Stem-rich or lower grades: more stalk and dust, sold for cheaper uses.
What separates a good lot from a poor one
- Colour: green rather than brown or black. Browning comes from slow drying or heat.
- Aroma: strong and fresh. Volatile oil content can be tested if aroma matters to you.
- Stem content: stems are cheaper weight. Set a maximum.
- Foreign matter: other plants, stones, insects and packaging bits.
- Fines and dust: important for tea bag cut.
- Microbiology: leafy herbs dried at low heat often carry high counts.
- Pesticide residues: leafy herbs are regularly checked for residues at EU and other borders.
Writing the grade into your spec
List the species, form, size range or mesh, and limits for moisture, stem, foreign matter, fines and volatile oil if relevant. Add microbiology, heavy metal and residue limits for your market. Typical values depend on grade and use, so base them on samples you have tested. Our guide on tolerances for moisture, purity and foreign matter explains how to set them.
Herbal tea makers have extra needs on cut size and dust. See how tea brands source cut-and-sift herbs.
Sampling and approval
Mint varies between harvests and between drying units, so approve grades on samples, not on descriptions. Ask for a sample of each grade you are considering from the same processor, then compare colour, aroma and stem content side by side. Keep a sealed approved sample at each end.
Before shipment, compare a pre-shipment sample with the approved one. Light, bulky leaf settles in transit, so check the bags for crushing and dust, which can turn a whole leaf grade into something closer to rubbed.
How we help
We compare mint samples from several processors against your grade, check stem and foreign matter on arrival samples, and inspect before loading. Send your grade details through a free sourcing review.