Try this refreshing recipe for mint tea on a hot afternoon, or after a meal instead of coffee. The Moroccan tea ceremony is sacred and there is quite an art form to the pouring of the tea. The higher the pour the better, which takes a bit of practice.
- gunpowder tea (or any green tea)
- boiling water
- fresh mint (prefer short leaf bunch, with less stem)
- sugar, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the tea in a teapot (allow 3 tbsp for a large teapot, about 5–6 glasses). Pour over ½ cup fresh boiling water. Allow the tea to steep (let stand) for 10 seconds only. This will rinse the gunpowder tea and allow the leaves to open up. Pour out the water.
Add all the mint and sugar to taste. Pour fresh boiling water onto mix to fill the pot.
Allow the tea to steep for a few minutes. (If you prefer your tea strong, you may bring the full teapot to boil and let it stand for a couple more minutes.)
Pour 3–4 cups, but do not stir. Simply pour back into the pot, this allows the mint tea mixture to blend naturally.