Moroccan mint tea

Name: Moroccan mint tea
Ingredients: 2 tablespoons green tea; 1200 ml water; 15 g fresh mint; 150 g sugar

Beverages - Moroccan mint tea by Roxana O. - Recipia

Moroccan mint tea is first steeped with green tea, then with fresh mint; the steeping time is eight minutes. The mint gives it a fresh aroma, and you can adjust the sugar to taste, though in Morocco it is served very sweet and poured into glass cups. I prefer it in small cups, while it’s hot. Preparation: 3 minutes. Cooking: 8 minutes. Total time: 11 minutes. Serves: 5. Approximately 120 kcal and 0 g protein per serving.

Ingredients

2 tablespoons green tea
1200 ml water
15 g fresh mint
150 g sugar

Preparation

1. Put the 2 tablespoons of green tea in a teapot and pour over 1200 ml of boiling water. Leave for 3 minutes, until the water takes on a slightly greenish hue. 2. Wash the mint, add it to the teapot and steep for another 5 minutes, until the mint aroma is pronounced. 3. Add 150 g of sugar and stir until no crystals are visible. Strain the tea into glass cups and serve.

Notes

Cover any leftover tea and keep it in the fridge for up to 3 days, although the mint gradually loses its aroma. Choose mint with green, springy leaves and no dark spots; mature leaves have a stronger fragrance than tender tips. Very fine green tea leaves can taste harsher if steeped for too long, while whole leaves tolerate a few extra moments more easily. For a citrus twist, put a thin slice of lemon in the cup. Serve it with sesame biscuits, which you can dip straight into the tea.