Moroccan Mint Teacomments (9) May 5th, 2010
1 heaping tablespoon green tea, such as Dragonwell or Gunpowder
About 20 spearmint sprigs
1/4 to 1/2 cup sugar
To prepare the traditional Moroccan tea, keep the following essentials in mind. The tea should be green, with a mild flavor. The mint must be fresh (absolutely not dried), and it must be spearmint (Mentha spicata). The tea is traditionally very sweet; there is always sugar in the bottom of the glasses in Morocco. The tea should be served in small glasses with several fresh mint sprigs in each glass. This recipe is excerpted from Herbs in the Kitchen by Susan Belsinger and Carolyn Dille, Interweave Press, 1992.
Makes 6 small glasses
Rinse a teapot with boiling water and pour the water out. Add the green tea and enough spearmint to loosely fill the pot about three-quarters full. Add at least 1/4 cup sugar and fill the pot with boiling water. Steep for 5 minutes. Add 2 or 3 mint sprigs to each glass and pour the tea.
If making iced tea, allow the infusion to come to room temperature and serve over ice.
posted in: mint, beverage