Moroccan Mint Tea
This recipe & method is for a small pot of tea enough for 6 servings. If you can't find the Gunpowder variety of green tea you may use an alternative however please bear in mind tea leaves do vary in quality and strength so you may need to adjust the amount used accordingly.
Equipment
- Moroccan Teapot (1-1 and 1/2 quart)
- Moroccan Tea Cups
- Moroccan Tea Tray
Ingredients
- 1 tbsp Chinese Gunpowder Green Tea
- 1 Handful Fresh Mint (about 1oz) washed you can substitute this with dried spearmint leaves if fresh is unavailable
- 3-4 tbsp Sugar or Sweetener to taste
- 5 cups Boiling Water
Instructions
- Place the dried green tea leaves in a teapot and pour in 1 cup boiling water, then swirl gently to warm pot & rinse the tea. Then strain out and discard the water, reserving the tea leaves in the pot. This step is completed to remove the bitterness of the tea
- Add the remaining 4 cups of boiling water to the teapot and let steep for a few minutes.
- Add in the sugar to taste and the fresh mint then steep over a small-medium heat stove until it starts to slightly bubble but not quite boiling point, this can take a few minutes (you can also choose to let it sit and brew for about five minutes or longer without putting it over the stove.)
- Stirring the sugar into the pot can prove tricky and your spoon can get tangled up with the mint, alternatively, some Moroccans like to mix the sugar into the tea by pouring the tea into a glass, then returning the tea back into the pot. This step is repeated quite a few times.
- Then you are ready to serve your tea. Moroccan tea is traditionally poured from at least a forearm's height over the glass; this allows the creation of the famous koushkousha. Always pour just over 1/2 a cup of tea into each Moroccan tea glass, this allows some space for the desired froth ;)
- Adding an extra sprig of mint to each glass can add extra flavour and beauty to the eye
