Heat tea mixture and honey together in a thick-bottomed pot over medium heat. Do not allow to boil over (adjust temperature as needed). Stir constantly until the mixture reaches 300 degrees on a candy thermometer. Remove from heat.
Add the peppermint oil. (It may smoke a little.) Stir rapidly to incorporate. Pour immediately into small candy molds or onto a cookie sheet lined with parchment paper or a Sil-Pat mat and dusted with confectioners' sugar.
If not using candy molds, let the mixture rest, then cut into 1-inch-by-½-inch rectangles with a well-greased knife. Once cooled completely, dust each drop with confectioners' sugar, wrap with wax paper, and store in an airtight container or zip-top bag for up to three months.
• 3 tablespoons olive oil
• 30 drops peppermint essential oil