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6.8.08

Morocco: Moroccan mint tea

Simple & delicious. Mint tea is not just a hot drink in Morocco; it is a necessity & social grace. No sitting conversation goes on without it and high praises are given to those who make it particularly well. You'll find a few variations on steps to make it, but here is how I do it:

For a 3 Moroccan-style cup yield (each cup = 4 oz = 150 ml)

Start with about 7 sprigs fresh mint.



Add to a small pot of water and bring to boil. Don't bruise the mint by leaving at boil.



While water & mint heats, add 1.5 tablespoons of sugar and a green tea bag to a teapot.



Once water beings to boil, pour water and mint into teapot and mix. Let tea bag steep for 1/2 - 2 minutes depending on how strong you want the green tea. After removing the bag allow the tea to continue to steep for a few minutes.



Pour tea into stemless glasses and serve. Traditionally the tea is poured at a great distance from the cup so as to create a foam on the surface of the tea. If the tea is not foaming, it can be poured into cups and back into the pot several times to create the necessary air and foam.



After experimenting and adjusting the amounts of mint, sugar, and green tea, you discover the precise amounts you need to make the tea to your own taste. I prefer mine more minty, slightly sweet, and subtly green (which you can tell by its more pale color).

For more authentic Moroccan tea supplies and stunning pots, trays, cups and tables, try Berber Trading.

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