Moroccan Mint Tea
photo by COOKGIRl
- Ready In:
- gunpowder tea (or any green tea)
- boiling water
- of fresh mint (prefer short leaf bunch, with less stem)
- sugar, to taste
- Place the tea in a teapot (allow 3 tablespoons for a large teapot, about 5–6 glasses). Pour over ½ cup fresh boiling water. Allow the tea to steep (let stand) for 10 seconds only. This will rinse the gunpowder tea and allow the leaves to open up. Pour out the water.
- Add all the mint and sugar to taste. Pour fresh boiling water onto mix to fill the pot.
- Allow the tea to steep for a few minutes. (If you prefer your tea strong, you may bring the full teapot to boil and let it stand for a couple more minutes.).
- Pour 3–4 cups, but do not stir. Simply pour back into the pot, this allows the mint tea mixture to blend naturally.
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Delicious and as others noted a perfect ending to a meal. I was fortunate to have one lonely gunpowder tea bag left in the pantry from our Asian market trip early in the year. I wanted to add some orange flavor-either an orange slice or orange blossom water to keep it Moroccan theme but in the end decided to not stray from the recipe. Reviewed for Make My Recipe Downunder/ September.
Honestly, I thought the extra step of rinsing the leaves was fussy & unnecessary. This is something I expect when I order this in a restaurant. BUT it reads longer & fussier than it is. This quick & easy step does make the final result is wonderful!! I thoroughly enjoyed this tea & will remember to do the rising step from now on. Thank you for the lesson! I could only find mint with lots of stems; stems have a lot of flavor, too, so I crushed them up & added them! Made for ZWT9, Mike & the Appliance Killers. :) xo Bethie
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