Exact quantities, then the method.
Moroccan mint tea is as much a custom 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
Equipment
- 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.
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Tea: Camellia Sinensis Fundamentals →
Brewed with: Lipton Moroccan Infusion, 20 Tea Bags 40g
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