I drink an unbelievable amount of peppermint tea, gallons per week, hot in the winter, cold in the summer. Part of the reason I do this is out of love for mint tea. But it's also a necessity.
Peppermint is invasive. I never water it, or make any special effort to cultivate it, because it's indestructible once it finds a patch of ground it likes. The peppermint in my herb garden is on a relentless campaign to displace the lamb's ear, thyme, and oregano. It even tries to do battle with the ancient and equally indestructible rosemary on the periphery of the garden.
As a consequence of this unyielding territorial grab, my choices are: weed it out and discard it, use it, or let it overrun my entire yard. I don't like waste, particularly the waste of useful plants, so I use it.
I keep eight 32 ounce glass fruit juice jars for herb tea. When I'm down to five jars of the prepared tea, I harvest the peppermint that has encroached on other plants in the herb garden, wash it, quickly strip off the leaves, and stuff the leaves and small stems into the clean, empty jars, then add boiling water.
When the jars cool to room temperature, I refrigerate them, submerged leaves and all. I drink the tea quickly enough that I don't worry about the soggy leaves becoming a bacteria farm, and the used leaves go into my compost pile as I finish the tea.
Peppermint is a wonderful and productive garden plant, as long as you have the time and inclination to keep it under control, and a thirst for tea.