Standard Pure Peppermint Cup (Moroccan Style with Sugar Cube)

teas.co.uk · 8 min · Serves 1

You'll need

1 Loyd Pure Peppermint pyramid tea bag
250ml filtered water at 95°C (just off the boil, not a full rolling boil)
1 white sugar cube (a proper hard cube, not loose granulated)
4 to 6 fresh spearmint leaves (not peppermint; spearmint has the right Moroccan tea profile), whole, not crushed
1 thin slice of unwaxed lemon, optional, on the saucer
1 small saucer to hold the cup (essential, covers the brew)
A thin walled glass mug or thick walled Moroccan glass tea cup, 250ml capacity, pre warmed

Pre warm the mug by filling with hot tap water and emptying it just before brewing.
Drop the Loyd Pure Peppermint pyramid bag into the warmed mug. Drop the single white sugar cube in beside it. Tuck the 4 to 6 whole fresh spearmint leaves around the bag and sugar cube (do not crush them; whole leaves perfume without bittering).
Bring the kettle to a full rolling boil then switch off and wait 30 seconds; this brings the water down to 95 degrees, which is the right window for peppermint.
Pour 250ml of the 95-degree water straight over the bag, sugar cube and mint leaves. Cover with the saucer immediately. Peppermint loses most of its aroma in the first minute uncovered; the saucer is non negotiable.
Steep six full minutes under the saucer. The sugar cube dissolves slowly across the brew, sweetening from the bottom up.
Lift the saucer carefully (any condensate on the underside is concentrated flavour; tip back into the cup). Lift the bag out with a teaspoon and discard. Leave the fresh spearmint leaves in the cup for the first half of drinking; they keep perfuming each sip.
Lay the optional thin lemon slice on the saucer beside the cup. Drink hot, no milk. The cup builds: fresh spearmint and peppermint on the nose, sweet sugar through the middle from the dissolved cube, a long menthol and mint Moroccan finish.

Recipe: https://teas.co.uk/recipes/mint tea/standard pure peppermint cup moroccan style with sugar cube/