Exact quantities, then the method.
Moroccan mint tea is as much a ritual as a drink, traditionally Green Tea and spearmint served sweet and poured from a height so it gets a little foam on top. This bagged version makes a quick everyday cup of it.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Moroccan Mint Tea, Done Properly recipe. Canonical: https://teas.co.uk/recipes/mint-tea/moroccan-mint-tea-done-properly/
It is meant to be sweet, so the sugar is not really optional in the traditional sense, though you can use less. If you have fresh mint, drop a sprig in with the bag, as it lifts the whole thing and brings it closer to how it is served across North Africa.
You'll need
- 1 tea bag of Lipton Moroccan Infusion
- 250ml freshly drawn water at 100C, just off the boil
- 1 sugar cube
- 1 250ml mug, warmed
- 1 saucer for covering during steep
Method
- Warm your mug or a glass and bring the water to a boil.
- Drop in one tea bag, a sugar cube, and a sprig of fresh mint if you have one.
- Pour over 250ml of just-boiled water, cover and steep for four minutes.
- Lift out the bag and stir until the sugar has dissolved.
- Serve hot, traditionally in a small glass rather than a mug.
- Tip: pour it into the glass from a height, which aerates the tea and gives it the little foam the Moroccans look for.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Lipton Moroccan Infusion, 20 Tea Bags 40g
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