Exact quantities, then the method.
Iced Moroccan mint is the cooler way to drink the Marrakech glass: cool-brewed Green Tea and spearmint, chilled, then poured over ice with a squeeze of lemon and only a little sweetening, since cold mutes sugar. It comes out crystal clear, with bright menthol and no bitterness.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Moroccan Mint recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-moroccan-mint/
It uses Good Earth Moroccan Mint Green Tea, a green tea and mint blend. Ten minutes plus chilling.
You'll need
- 4 Good Earth Moroccan Mint Green Tea bags
- 500ml water cooled to about 80C
- 500ml cold water
- 1 to 2 tablespoons sugar or honey
- A few fresh mint sprigs and 1 lemon, sliced, to serve
- Plenty of ice
Method
- Boil fresh water and cool to about 80C, then pour over the 4 bags in a covered jug and steep just 3 minutes; longer or hotter and the green base turns bitter once iced.
- Lift the bags out without squeezing and stir in the sugar or honey while warm so it dissolves; cold drinks need a little extra sweetening because cold mutes sugar.
- Cool to room temperature then chill gently; do not crash it over ice, this is a delicate green base.
- Stir in the 500ml cold water.
- Fill tall glasses with ice and divide the iced mint between them, then top with a fresh mint sprig and a slice of lemon.
- Best within 2 days as green tea fades fast even cold.
The tea it is made with, and what to make next.
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Brewed with: Good Earth Moroccan Mint Green Tea, 15 Tea Bags 27g
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