This is the national drink of Morocco, drunk in the morning, offered throughout the day while bargaining, conducting business, or wandering about, and served at the end of a meal to aid digestion. A blend of Chinese green tea and fresh mint, traditionally sweetened with sugar lumps, it is incredibly refreshing on a hot day.
YOU WILL NEED
- 2 t (10 ml) Chinese green tea
- Small bunch of fresh mint leaves
- Sugar, to taste
Put the tea and mint leaves in a small tea pot and fill with boiling water. Infuse (steep) for 2-3 minutes. Pour into tea glasses, add sugar lumps to taste.
**Serving Mint Tea**
At feasts and on special occasions, the making of mint tea can be an elaborate ceremony, the best green tea is chosen and only fresh spearmint (Mentha spicata). A fine silver-plated, bulbous-shaped teapot is selected for brewing and the heavily sweetened tea is poured, from a height, into fine glasses. For an additional flounce of ceremony, a fresh, fragrant orange blossom or jasmine flower may be floated in each glass. In winter, wormwood is sometimes added for extra warmth, and infusions flavoured with aniseed or verbena are quite common.