Moroccan Style Mint Tea

teas.co.uk · 12 min · Serves 4

You'll need

• 4 Dragonfly Organic Three Mint Medley pyramid bags
• 600ml freshly drawn water
• A large generous handful of fresh mint leaves, ideally Moroccan spearmint, about 30g
• 3 tbsp golden caster sugar, or 2 small cones of Moroccan loaf sugar broken into pieces
• 1 tbsp pine nuts, to garnish (the traditional Maghrebi addition)
• 4 small Moroccan tea glasses or any small heatproof glass tumblers

Method

1. Boil the kettle, then take it off the heat for thirty seconds to settle to about 95C. At a full boil the menthol scalds and the tea turns harsh.
2. Warm a small teapot, around 700ml, by rinsing it with hot water and tipping it out, so it holds the heat through the steep.
3. Bruise the fresh mint by cupping it in your palms and clapping once or twice. This breaks the leaf surface and lets the oils into the brew.
4. Put the four tea bags and the bruised mint into the warm pot and pour over the 600ml of water.
5. Add the sugar straight to the pot rather than the glasses, so it dissolves evenly as the tea steeps. The service is meant to be sweet.
6. Cover and steep for eight minutes; the bigger leaf load and volume need a touch longer than a single cup.
7. Lift out and discard the tea bags, leaving the fresh mint in the pot.
8. Stand the glasses on a tray. Hold the spout about thirty centimetres above each one and pour in a steady stream, raising a frothy head as it falls.
9. Float a few pine nuts on each glass and serve at once, while the foam holds.

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