(1) Background: Many human diseases are associated with oxidative stress, which is caused by reactive oxygen species and free radicals generated in living cells. Some biomass extracts derived from various types of plants can act as efficient drugs against pathological disorders related to oxidative stress. Numerous herbal blends have thus been shown to improve health. Cleistocalyx operculatus (Roxb.) Merr. and L.M.Perry teas have been considered in that way. Problem: Because of amertume, the taste of C. operculatus avoids or limits a large use of such alleged healthy leaf infusions. (2) Methods: The phytochemistry, oxygen, free radical scavenging activity, and antilipid peroxidation of C. operculatus teas were here studied in vitro. Then different mixes of C. operculatus and Mentha arvensis were infused together and tasted in a hedonic test. The chemical and biological properties of the best mix were then analyzed. (3) Results: The herbal blend of C. operculatus revealed significant scavenging effects on 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) with IC50 values of 35.6 µg/mL. Induced by hydroxyl radicals, this beverage could significantly inhibit the lipid peroxidation of mouse brain homogenates. Our results demonstrate that the lipid peroxidation inhibition of dried leaves of C. operculatus might be related to its scavenging effects on oxygen free radicals. This C. operculatus bitter blend was then combined with various amounts of M. arvensis Linn. The taste was evaluated, and further biochemical analyses were conducted on the best 7/3 ratio. They showed that the healthy properties were maintained. (4) Conclusion: The optimized 7/3 ratio of the Cleistocalyx/Mentha mix led to the best results in terms of taste (sensory tests). It is demonstrated that the potential health benefits against oxidative stress remained high as compared with pure C. operculatus infusion.