- 3 teaspoons unscented green tea(gunpowder type)
- 1 bunch fragrant fresh mint(nanah type)
- 1 liter water
- 10 cubes sugar
In Morocco, tea is an art of living and one of the most original traditions.
For all occasions, the Moroccan offers tea with mint wherever you are and at any time of the day. It is the drink of hospitality. It is also credited with a large number of virtues, especially tonic and digestive.
It is sweeter in the north than in the south of Morocco.
Mint can be substituted with absinthe (chiba) or verbena (louisa) and, in spring, by orange blossom. We can also add pine nuts (like in Tunisia)… Unlike cooking, tea is a business of men in Morocco. Prepared by the head of the family or his eldest son, he is served to the guest and does not refuse.
Heat the water in a kettle. Rinse the mint with cool water and peel it.
Rinse the teapot with boiling water then drop the tea.
Add the mint leaves and sugar cubes to the teapot. Fill the teapot with boiling water, without letting the mint rise to the surface so that it does not blacken. Mix the contents of the teapot. Put back on the heat (mint tea supports a few broths).
Remove from the heat, cover, and let steep for 5 to 10 minutes.
Oxygenate the tea: pour a little tea into a glass, wait 1 or 2 minutes then pour it back into the teapot. Repeat this operation two