I'm currently fermenting an all grain Brown Ale recipe that I've created using the chocolate mint tea leaves growing in my backyard. Yesterday I transferred it to the secondary fermentor, checked the gravity, an took a taste. To my surprise the mint was far more stronger than expected; the aroma was magnificent, I could smell everything. The chocolate, the mint, the hops, and grain all had an equal combination that blended well with the flavor which was a strong bitter mint and flavorful maltiness that covered the whole tongue just like you get from a great brown ale. I only used 0.5 oz. at the o point (no flame heat) of the boil, letting it settle for 8 min. I look forward to the finished product. I think next time I will try the chocolate mint in a porter or a stout recipe which already have a lot of chocolate notes to the flavor. If anyone has tried this before give me shout and let me know how your beer turned out, if I'm the first I will definitely let you know how it turns out along with the opinions of my tasters.