All around the world Moroccan mint tea is perhaps the foremost famous emblem of Morocco. Everyone knows about it and loves it, but making it remains a mystery.
For Moroccans, mint tea is as important as earl grey is for British, and tea is for the Chinese. We serve it at any time of the day with sweet and savoury foods; it’s quite always tea o’clock in Morocco.
The ingredients are fresh mint, sugar, water, and gunpowder tea. Gunpowder tea may be a sort of green Chinese tea during which each leaf has been rolled into a little round pellet. When the round pellets are hydrated they become surprisingly large, take a glance at it, it’s fun!
I could continue and on about Moroccan tea, it’s refreshing, versatile, robust… But, the reality it’s simply delicious.
Moroccan Mint Tea Recipe
To Makes 400ml
– 7 fresh mint sprigs cut in half in order that they can slot in the teapot and more for garnish
– 1 heaped teaspoon loose gunpowder tea
– 500 ml boiling water
– 3 tablespoons castor sugar
- For this recipe, you’ll need a Moroccan teapot or a stovetop kettle. A stovetop kettle maybe a kettle you’ll safely place and use on your stovetop.
- During a clean pot, pour the gunpowder tea and half a cup of the boiled water. Let the tea simmer for a moment and pour out the water during a separate cup. If employing a stovetop kettle, strain the water to stay the tea leaves inside the pot. Set this cup aside because it contains the essence of the tea. Don’t discard it.
- Repeat an equivalent process, pour half a cup of the boiled water within the same teapot but this point, swirl the teapot a few times to rinse to the tea leaves. If employing a stovetop kettle, strain the water to stay the tea leaves inside the pot. Pour out the water and discard it.
- Now, insert the fresh mint, sugar, and first cup of water you put aside earlier. Fill the teapot with the remaining boiled water and let gently simmer over medium-low heat until it involves a boil. It’s important to let the tea slowly come to a boil to enable the gunpowder tea and fresh mint to steep properly. If you employ a Moroccan teapot, you’ll see steam coming from the teapot when it’s boiling.
- When it involves a boil, carefully open the teapot and with an outsized spoon, stir the tea to form sure that the sugar is well dissolved. Serve hot. if employing a stovetop kettle, strain the tea to stay the tealeaves inside the pot when pouring into each glass.
- Place some fresh mint in each teacup/glass to get a stronger fresh mint aroma and to embellish your teacups/glasses (optional).
- Moroccan mint tea is traditionally very sweet but be happy to regulate the number of sugar to your taste.
- If you employ a daily heatproof teapot, don’t forget to use a little sifter when pouring the tea within the glasses to retain the gunpowder tea leaves.
- Be happy to flavour your Moroccan tea with the other aromatic herb that you simply like verbena, sage, and geranium.
- You’ll find gunpowder tea in most Middle Eastern grocery shops.