about 2 cups (480 ml.) unpacked fresh mint leaves
2 2-inch (2.5 cm) pieces of ginger, peeled and sliced into think disks
8 cups (2 liters) boiling water
agave nectar, to taste
splash of lemon juice, if desired
Either coarsely chop the mint, or place In the bottom of a large glass or other non-reactive bowl (big enough to hold 8 cups or 2 liters) and then muddle with the end of a wooden spoon or muddler (but really, who actually owns a muddler??). Add the ginger disks.
Pour boiling water into the bowl and stir gently to submerge all the leaves. Cover if possible while allowing to steep (I used the lid from my wok, which was large enough to cover the entire bowl). Allow to steep 5-10 minutes, or longer if you prefer a stronger brew. Add agave and lemon juice, if desired. The tea can be used immediately if poured over lots of ice (the ice will cool it sufficiently). Refrigerate any leftover tea and use as needed. Will keep up to a week in the fridge.