I do make mint and fennel teas from teabags but nipping off a piece of plant and pouring over boiling water makes far nicer drinks. And there are all kinds of mints to vary the flavour.
The first time I was served mint sprig tea was in an Aussie restaurant in Cologne. It was a lovely surprise. The taste was fresh and now I add mint leaves to fizzy water to give it some zing.
Okay I’m easily pleased but not only is it far tastier than from dried leaves but the colour of both drinks is beautiful – mint is specially golden syrupy and the fennel is pale gold.