Prep Time: 5 minutes
- 1 tablespoon Green Tea leaves
- 1 large handful fresh spearmint leaves, washed
- 1/2 liter (about 2 cups) boiling water
- 1/4 cup sugar
Boil at least a liter of water. Rinse a small tea pot with about 1/4 cup of the water.
Add the tea leaves and another 1/4 cup boiling water. Swirl the pot to wash and rinse the leaves, and pour out the water.
Add the mint leaves and the sugar, and fill the pot with 1/2 liter (about 2 cups) boiling water. Leave the tea to steep for five minutes or longer, or set the tea pot over medium-low heat and bring the tea to a simmer. Remove from the heat, and allow to steep several minutes more.
Gently stir the tea, pour into small tea glasses and serve.
Moroccan tea is prepared in front of the guests. The host sits before a tray where tea pot and small beautiful cristal glasses are displayed. All the ingredients are shown to the guests.
Afther the brewing, the pouring is done from a certain height in order to oxygenate the tea. The aromas of mint and tea will be easily appreciated by the guests.
Host must refill the glasses as soon as guests have finished their tea. Usually, at least three glasses will be drunk. Moroccan says that fist tea must be sweet like love, second bitter like life and third smooth like death.
Moroccan cookies and pastries are always welcomed. It mighr resemble Middle East baklava, but not exactly the same. Almod and honey are most predominant flavours, although other dry fruits are widely used.
Tea can be served with pine seeds in the glass (canary tea).