THE SECRET, MINT
I dink several tea several times a day. I love everything about it from the flavours to the soothing feeling you get from holding a warm cup in your hand. In the summer I chill herbal teas with some honey and keep it ready in the fridge.
Years ago a friend of mine travelled to Morocco and came back to serve me some Moroccan tea. I learned all kinds of interesting things. Serving the tea can be quite ceremonial. It is also served by the male head of the household to guests as a form of welcome to the home. Another thing about Moroccan tea is that, like tea time here in North America, it is a chance to socialize and take a moment in the day to unwind.
I had it again in a little Moroccan restaurant in France last year and it was served in the traditional fashion, in small glasses with a metal bottle of orange blossom water to pour into your portion if you wished. This was a must-do. Orange blossom water in tea was amazing!
You may have guessed already that the mint in the tea is what makes it “Moroccan”. Traditionally green tea is used but I enjoy Ceylon tea at home. I can say they both work well as mint goes with many teas.
Before brewing the tea, it is typically washed. To do this, pour hot water over your tea and then pour it out. That is a basic wash. It changes the flavour of the tea slightly. Once that is done, you are ready to brew.
Place a large bunch of washed, fresh mint into the pot with the washed tea leaves. Cover and let brew for 3-5 minutes. The longer the brew, the more flavour will come from the tea and mint. I like putting a few extra mint leaves in my tea cup because I like the flavour so much.
Once this is done you can sweeten the tea in the pot to your liking with a bit of sugar. There is no need to remove the tea leaves or the mint. The fun part is the pouring of the tea. The belief is that pouring from high above helps the tea pirate as it falls and gives it a better flavour. My suspicion is that it is for show. It is most likely is a bit of both and a fun experience to have.
The final colour of the tea will be a nice, light, golden colour. Add a few drops of orange blossom water or drink alone. It is refreshing in both colder and warmer months.
a large bunch of fresh mint
1 Tbsp green tea or Ceylon tea
sugar to taste
orange blossom water (optional)
1. Pour some hot water into the pot with the tea.
2. Pour the water out but reserve the leaves.
3. Fill the tea pot with more water.
4. Let brew for 3-5 minutes.
5. Do not remove the tea leaves or mint.
6. Stir in some sugar to taste.
7. Pour into heat-proof tea glasses from high up.
8. Add a few drops of orange blossom water if you wish.
Calories 16 per tsp of sugar that is added
Protein 0 g