Moroccan mint tea is the most famous Moroccan symbol worldwide. Everyone knows about and loves it, but it remains a mystery.
For Moroccans, mint tea is as essential as Earl Grey, which is for the British, and green tea, which is for the Chinese. We serve it at any time of the day with sweet and savory foods; it’s always tea o’clock in Morocco.
Ingredients
- 500 ml boiling water
- 1 heaped teaspoon loose Gunpowder Tea
- 3 tablespoons caster sugar
- 7 fresh mint sprigs cut in half to fit in the teapot, plus more for garnish.
Instructions
1Pour the gunpowder tea and half a cup of the boiled water into a clean pot. Allow the tea to simmer for one minute and pour out the water into a separate cup. If you are using a kettle, strain the water so that the tea leaves remain in the pot. Set this cup aside as it contains the essence of the tea. Do not throw it away.
2Repeat the same process, pouring half a cup of the boiled water into the same teapot, but this time swirl the pot a few times to rinse out the tea leaves. If you are using a stovetop kettle, strain the water so that the tea leaves remain in the pot. Pour out the water and dispose of it.
3Now add the fresh mint, sugar and the first cup of water that you previously set aside. Pour the rest of the boiled water into the teapot and simmer gently over a mediumto low heat until it comes to the boil. It is important to let the tea boil slowly so that the gunpowder tea and fresh mint can infuse properly. If you are using a Moroccan teapot, you will see steam rising from the pot as it boils.
4When the tea is boiling, carefully open the pot and stir the tea with a large spoon so that the sugar is well dissolved. Serve hot. If using a kettle, pouring the tea into each glass using a small strainer to retain the gunpowder tea leaves.
5If desired, add some fresh mint to each teacup/glass for a stronger fresh mint flavour and to decorate your teacups/glasses.
