Moroccan Mint Tea

Ingredients

• 3.5 tsp loose-leaf green tea (Gunpowder-type green tea)
• 1 L water (boiling)
• 13 sugar (sugar cubes)
• 1 fresh mint (nana) (a large bunch, washed and leaves picked)

Steps

1. 1

   Take a teapot (berrad) and place three and a half teaspoons of green tea inside.

2. 2

   Pour a little boiling water over the tea to rinse it. Swirl gently to clean the tea pearls, then discard this first rinsing water into a glass.

3. 3

   Add thirteen sugar cubes to the teapot.

4. 4

   Fill the teapot with boiling water.

5. 5

   Simmer the mixture over low heat on the stove for a few minutes.

6. 6

   While the tea is boiling, prepare the mint (nana) by washing it thoroughly and removing the stems.

7. 7

   Once the tea has boiled, turn off the heat.

8. 8

   Wring out the mint and crush it slightly between your fingers to release all the aromas and the flavor of the nana.

9. 9

   Add the mint to the teapot and mix the tea by pouring it two or three times into a glass and then back into the teapot to thoroughly dissolve the sugar and infuse the mint.

Notes

The recipe emphasizes thoroughly cleaning the mint and crushing it by hand to release the essential oils. The amount of sugar can be adjusted to taste, although the traditional version is very sweet.

Nutrition per serving

• beverage
• tea
• moroccan
• mint
• traditional
• vegetarian
• gluten-free