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Unlike mint tea in most of the rest of the Mediterranean and Middle East, Moroccans make mint tea with green tea and mint. It's served very very sweet, and I love it. Plus, it gives me something to do with the mounds of mint in the front yard.
Ingredients
- 1 1/2 Tbsp loose Chinese green tea, like gunpowder
- 1/4 cup granulated sugar, or more
- 1 bunch fresh mint, stems removed (12-15 sprigs), divided
- 4 1/2 cups boiling water
Lotta Effort for Tea
As whenever you make looseleaf tea in a pot, warm the teapot by pouring in a bit of boiling water, swishing it around, then draining it out.
Put the green tea, sugar, and most of the mint in the pot (set some leaves aside for garnish.) Add the boiling water and let steep 5-7 minutes.
Put a mint sprig in a glass, and pour tea over it. Serve.
Notes and Hints and Stuff
- Glasses?
Yes. It's served in small "juice" sized glasses. Find some heavy ones, as it's very hot water you're using.
- Don't Oversteep Your Bounds
If you let green tea steep too long before serving, it actually becomes bitter. 7 minutes is about the limit before you should decant it and stop the steeping process.
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