Exact quantities, then the method.
Mint tea done the Moroccan way: brewed in a pot with a generous handful of fresh spearmint and plenty of sugar, then poured into little glasses from a height so it lands with a frothy head. It is as much a ritual as a drink, traditionally made to welcome guests and served alongside dates or pastries. Use Green Tea and keep the water off the boil, around 80C, so it stays sweet rather than bitter.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Moroccan Mint Tea recipe. Canonical: https://teas.co.uk/recipes/mint-tea/moroccan-mint-tea/
The high pour is the fun bit, and the foam it makes is the sign of a proper cup.
You'll need
- 3 tea bags of Cotterley Green Mint Tea
- 600ml freshly drawn water at 80C (cooled from boil for 90 seconds, green tea temperature)
- 20g fresh spearmint leaves (a generous small handful)
- 4 sugar cubes
- 1 600ml teapot with spout, warmed
- 4 small 150ml Moroccan-style tea glasses
Method
- Warm the teapot with a splash of hot water and tip it out.
- Add the tea bags, the fresh spearmint and the sugar cubes to the pot.
- Boil the kettle and let it stand a minute or two to drop to around 80C.
- Pour the cooled water into the pot, put the lid on, and steep for four minutes.
- Pour into the small glasses from a height of about 30cm, which aerates the tea and builds a frothy head.
- Serve at once, traditionally with dates or a little pastry.
- Tip: if the first pour does not foam, tip it back into the pot and pour again from height; the second go usually does it.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Cotterley Green Mint Tea, 25 Tea Bags 40g
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