Moroccan Mint Tea

teas.co.uk · 10 min · Serves 4

You'll need

• 3 tea bags of Cotterley Green Mint Tea
• 600ml freshly drawn water at 80C (cooled from boil and checked with a thermometer, green tea temperature)
• 20g fresh spearmint leaves (a generous small handful)
• 4 sugar cubes
• 4 small 150ml Moroccan style tea glasses

Method

1. Splash hot water into the Moroccan teapot to warm it, then tip it out.
2. Add the tea bags, the fresh spearmint and the sugar cubes to the pot.
3. Boil the kettle, then give it time to fall to around 80C for the gunpowder green; a thermometer or kettle preset confirms it.
4. Pour the cooled water into the pot, put the lid on, and steep for four minutes.
5. Pour into the small glasses from a height of about 30cm, which aerates the tea and builds a frothy head.
6. Serve at once, traditionally with dates or a little pastry.
7. 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.

Recipe: https://teas.co.uk/recipes/mint tea/moroccan mint tea/