Measure 25 g of fresh mint leaves, 80 g of cane sugar, and 250 ml of water into a saucepan.

Simmer the mint mixture over low heat, stirring until all the sugar dissolves, about 3 to 5 minutes.

Cover the saucepan and set the mint syrup aside to steep and cool for about 10 minutes.

Heat 1.5 L of water until hot, then pour it over 2 tbsp of loose-leaf tea in a heatproof jug.

Steep the tea for 20 minutes, then strain out the tea leaves.

Let the strained tea cool to room temperature, then chill it in the refrigerator until cold.

Pour the chilled strained tea into a pitcher and strain in the cooled mint syrup.

Stir the iced tea thoroughly, then serve over ice cubes with optional mint leaves for garnish.