What We Do

Aromatics, Inc, processes conventional and certified organic peppermint and spearmint leaves for herbal tea companies worldwide.

Mint leaves are primarily grown in Central Oregon and Eastern Washington where the Columbia River provides sufficient water for irrigation. We directly contract with peppermint and spearmint farmers who we have built long-term relationships with over many seasons.

Mint Fields
Cup Color

Peppermint and spearmint fields are established by mechanically planting rootstock in autumn or spring. Compared to “the good old days”, today’s cultivation management system is far more advanced and encompasses a much longer lead time to organize the activities required to grow and produce a crop that is acceptable to our customers. Fields are only planted if they can be isolated from potential pesticide drift from other crops being grown in neighboring fields.

From harvest to leaf processing we conduct a variety of tests to ensure that each one of our customer’s specifications are met. These tests measure product density, leaf size, water activity, essential oil content, moisture, and insoluble ash content.

Since flavor and cup infusion color are two primary quality factors, we brew up samples from every field in order to evaluate this quality parameter. Fields are then assessed to match each customer’s product profile standards. We fully appreciate that consistency in quality is critical to our customers.

In 2013, Aromatics began pasteurizing peppermint and spearmint leaves in our own facility. This recent addition to the Basin City, Washington plant ensures that we are not only able to provide the highest quality product to our customers, but that our product also meets domestic and international food safety standards.


Our new pasteurization plant is a 26,000 square foot facility that includes a warehouse for non-treated raw materials, a pasteurization room, and a second warehouse for storing finished pasteurized product. During pasteurization, mint leaves are rapidly heated using steam and direct heat to a temperature that kills all pathogens. The leaves are then quickly cooled back to room temperature. This continuous flow pasteurization process is the key to preserving the highest quality product.