Mint tea isn't just a drink in Morocco. It is a sign of hospitality, friendship, and tradition. Since this drink is so popular, it is served all day long, after every meal, and with every conversation. Moroccans take great pride in their tea and will often ask a visitor who among their group of friends makes the best cup of mint tea. And a minimum of two to three cups needs to be drunk so as not to offend the host

Moroccan mint tea is a favorite among many people outside of Morocco too because of its smooth and sweet taste. It's served very sweet and made the old-fashioned way with gunpowder green tea.


Ingredients


This recipe serves 6 people:
1 large handful fresh mint leaves (spearmint or peppermint). Try to find an Arab grocery store. Moroccan mint has a different taste than most other mints.
6 teaspoons loose gunpowder green tea
1 liter (0.3 US gal) of hot water between 70°c (158°F) to 80°c (176°F)
1/4 to 1/2 cup of sugar (dextrose will also work if you don't wish to use cane sugar, but you'll need to double the quantities of sugar to ensure sweetness)



Boil the water.
Pour a quarter of a cup of boiled water into a clean teapot. Rinse and discard.
Add 1 teaspoon of loose tea into the teapot for every 6 oz (177ml) of hot water.
Add 6 oz (177ml) of hot water for every cup of tea.
Let the tea steep for 1-2 minutes.
Add the next ingredients to the teapot.
Add the mint leaves to the teapot.
Add the sugar to the teapot.
Fill the pot with 1/2 a liter (about 2-3 cups) of boiling water.
Leave the tea to steep for five minutes or longer.
If you have a Moroccan teapot or a heatproof teapot, rather than steeping, set the teapot over low heat and bring the tea to a low simmer. Then, immediately remove from the heat, and allow to steep several minutes more.
Pour one glass of tea. Pour it back into the teapot. Do this three or more times. This helps dissolve the sugar.


Carefully pour the tea from a high distance. Doing this will help to create a thin layer of foam on the top. When pouring, make sure the tea pellets stay the tea inside the pot. Only fill 2/3 full; this enables the aroma to develop fully.
Garnish the tea with extra mint. This is an optional step but makes it look fantastic, especially if you have proper Moroccan glasses.




Notes
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