Maghrebi Mint Tea Recipe

Also called maghrebi mint tea british merchants first introduced chinese gunpowder green tea to morocco in the 1860s.

Maghrebi mint tea recipe.

Ingredients 1 tablespoon loose chinese gunpowder green tea 5 cups boiling water 3 to 4 tablespoons sugar or to taste 1 large bunch fresh mint 1 ounce. Remove the fresh mint within two minutes otherwise it might give some people acid reflux. Tim e white getty images. Add sugar and heat the tea.

The moroccan tea service teapot glasses and tray green gunpowder tea and mint. A recipe can be found here by my moroccan food for the fastidious by jalouni s estimation about a tablespoon of green tea works for making a pot of moroccan mint tea of which most of the tea pots are about a liter in size about four to five cups of water. Historians differ as to when they believe tea was introduced to moroccan. You can also flavor your tea with some aromatics as i will show you to give it a more interesting flavor and some health benefits.

Choosing the right kettle or teapot is also primordial to make real moroccan mint tea. Allow it to steep for at least 15. Put in the mint leaves and let it sit for a minute. In a teapot combine two teaspoons of tea leaf with a half liter of boiling water.

How to make traditional moroccan mint tea. Without disturbing the tea leaves pour out the tea onto a kettle teapot. Ingredients 2 tablespoon tea leaves green 3 cups water tap cool 3 cups mineral water bottled cool 1 handful fresh spearmint leaves cup sugar granulated. A simple and practical method runs as follows.

The traditional moroccan teapot is beautiful curvy and elegant with the perfect spout for that high ceremonial pour. To make moroccan mint tea the ingredients are gunpowder loose tea a generous bunch of fresh mint leaves and sugar. Moroccan mint tea and moroccan tea culture. Don t forget the sugar.

By jalouni s estimation about a tablespoon of green tea works for making a pot of moroccan mint tea of which most of the tea pots are about a liter in size about four to five cups of water. If desired add fresh mint leaves to the teapot or directly to the cup. Switch off the flame cover and let is steep for 10 minutes. Traditionally the tea is served in small glass vessels three times.

Boil water in a vessel and add the tea leaves to the boiling water.