In a large cup, place the tea bag and pour the boiling water until the cup is 3/4 cup full. Garnish with the remaining sprigs of mint. In fact, it is the national beverage, a symbol of hospitality, and is served with every meal, every day. If you don't have a Moroccan teapot, you can buy one online or look for another style of a stovetop-safe teapot. This is a typical Moroccan tea service with an engraved Moroccan teapot (berrad), tea glasses, and serving tray. Pour into serving cups, garnish with mint leaves and serve hot. At this point the pot should be quite full; if the water level hasn't risen to within an inch or so of the brim, go ahead and top off the pot with a little more boiling water, but do leave some room to allow for boiling. By using The Spruce Eats, you accept our, Moroccan Mint Tea and Moroccan Tea Culture, The Moroccan Tea Service (Teapot, Glasses, and Tray), MikeOligny / Wikimedia Commons / CC BY-SA 4.0-3.0-2.5-2.0-1.0, 14 Tea Recipes You Can Easily Brew Up at Home, What Is Black Tea? Moroccan mint tea is sweet, flavorful, and good for any occasion and event. While fresh spearmint is the most popular choice for mint tea, smaller quantities of dried peppermint leaves or fresh pennyroyal may also be used, resulting in tea with a more pungent aroma and flavor. 2 teaspoons maple syrup. Cover and steep 2 to 3 minutes. Add the tea, sugar, and mint to a tea pot. Boil the water and pour a small amount in the teapot, swishing it around to warm the pot. Pour out the glasses of tea about two-thirds to three-quarters full. There's no need to stir. The following steps show how the tea is typically prepared behind the scenes in Moroccan kitchens. Mint tea isn't just a drink in Morocco. Shown here are the two forms of sugar most often used by Moroccans in their tea-making—a sugar cone weighing two kilograms and sugar bricks of about 30 grams each. Pour in boiling water. Yes, Moroccan Mint tea is very sweet and is usually served at the end of a meal, kind of a dessert. Although tea making in the West is usually simple, in Morocco the process is a bit more involved. Yield 2 servings (serving size: 1 cup) January 2005 RECIPE BY Oxmoor House. Some Moroccans place a sprig of fresh mint leaves directly in the glass of tea. Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water. Pour out the murky liquid and discard it. Once you see bubbles forming on the surface of the tea, add a bowlful of fresh mint—gently push all the leaves down into the pot to submerge them—and then add the sugar. A generous quantity of fresh spearmint leaves—na'na in Moroccan Arabic—is also essential to mint tea. Place tea in a large metal teapot with 250 ml boiling water. Moroccan Mint Green Tea is ready. Each one of these minerals is known to boost the immune system. Once boiled, stir in with a spoon to make sure that sugar is fully dissolved. Swirl to combine, then strain and discard water, leaving tea in pot (this cleans and removes Pour a small amount in teapot and swish around to warm the pot. By many Moroccans' standards, this will not be enough sugar to properly sweeten the large pot of tea that we'll make, but you might find that it's far too much. A stovetop kettle is a kettle you can safely place and use on your stovetop. Many families serve the markedly sweet beverage several times a day with or without food, and both drop-in and invited-company can expect to be offered tea as a welcoming gesture. Deliciously brewed Chinese gunpowder green tea is blended with fresh mint and cane sugar. Or you can choose to serve with absolutely nothing at all. “First we boil the water,” says Jalouni, “and then we add the green tea and boil it for another five minutes. Some Moroccans place a sprig of fresh mint leaves directly in the glass of tea. Wash it by briefly soaking it in boiling water, which is simply poured over the sprig in a tea glass. Discard the water. Just a sprig or two is usually sufficient, as the herb is quite strong. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. Avoid the temptation to swirl the water around the pot before you pour or you'll dirty the liquid. It is a sign of hospitality and friendship and tradition. It’s easy, refreshing and fun to make if you have friends over or if you just want to enjoy a nice cup of tea. I was a little embarrassed as I’d never made it before in my whole 2, now 3 years of being here in Algeria. Let the mixture steep for five minutes before serving. Add the mint leaves and sugar and fill the pot with about 2 cups boiling water. Note that the tea leaves swell and absorb some of the water, so you won't pour out as much liquid as you poured in. Once the tea is mixed, it's ready to be served. With thousands of recipes and ideas, you'll find mouth-watering inspiration every time you log in. And if you are Moroccan you will know that you won’t ever get away with visiting anyone there without at least being offered a glass of hot, Moroccan Mint Tea. The Moroccan tea ceremony is sacred and there is quite an art form to the pouring of the tea. Add the gunpowder green tea to the teapot, then pour a few tablespoons of boiling water over the leaves. The most effective way to wash fresh mint (and other herbs) is to immerse it in a bowl full of water, swish it around, then lift out to drain. While the Moroccan tradition of honoring the guest may be rooted in Islamic etiquette, Moroccans are renowned for elevating that standard of hospitality to an exceptional level. Add another tea glass full of water to the pot. Historians differ as to when they believe tea was introduced to Moroccan culture. This is an easy recipe to make hot or iced. You can remove the tea from the stove now. Place the rinsed tea leaves in a teapot. Moroccan tea can be served with meals, dried fruits, and nuts, an array of sweets, or other Moroccan tea time recipes. Pour the reserved "spirit" back into the pot. yields 1 large cup. Get easy-to-follow, delicious recipes delivered right to your inbox. This method removes some of the bitterness associated with sheba. A shot-glass is close to the slender glasses used in Morocco. Pour in 1 1/2 cups (350 ml) boiling water, and stir. If the latter is correct, Moroccans were quick to embrace tea drinking as a norm of their own, resulting in Morocco's current standing as one of the top importers of tea worldwide. Boil the water and pour a small amount in the teapot, swishing it around to warm the pot. Moroccan mint tea is an epic brew with only four ingredients made from pantry staples. What's shown here is middle-of-the-road—neither too fancy for family tea time nor too casual to set out for any company. directions. Use a cloth napkin or handle cover for picking up the pot and serving. Try to pour from an arm's length above each glass to get that nice foamy head. The level of sugar will vary by location; those in the South tend to drink much sweeter tea. • For this recipe, you will need a Moroccan teapot or a stovetop kettle. Allow the leaves to soak briefly, then swirl the pot to rinse the leaves and discard the water. Fill just one glass with the tea, then pour it back in the pot. 1 Easy Dinner Recipes for Busy Weeknights ... Moroccan Mint Tea Moroccan Mint Tea. This mixing can be done in the kitchen or in front of guests. You want a nice foam on the tea so always pour with the teapot a high distance above the glasses. This process rinses the tea and helps remove some of its bitterness. 1/4 cup milk. Moroccan Mint tea brews are packed with calcium, magnesium, copper, fluoride, and selenium. Leave it to sit undisturbed for a minute, then pour it out into a tea glass. They function in sync to prepare you for the relentless fight against bacteria, and viruses that can keep you under the weather for days. Pour out the glasses of tea about two-thirds to three-quarters full. Jump to Recipe Print Recipe. [Public Domain]. The sugar cone is preferred by traditionalists and connoisseurs, but since we don't want to break it up—the cone is pretty solid, requiring a kitchen ax to whack it into pieces—we'll be using the sugar bricks. The most typical type of tea served in Morocco is green tea, specifically Chinese gunpowder tea. 7- Add a large bunch of mint leaves and 2-3 tablespoons of sugar to the teapot. Pour a glass of freshly boiled water over the green tea, wait a minute then strain the tea leaves and discard the water. By Jalouni’s estimation, about a tablespoon of green tea works for making a “pot” of Moroccan mint tea, of which most of the tea pots are about a liter in size, about four to five cups of water. Try to pour from an arm's length above each glass to get that nice foamy head. Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water. Heatproof, it is served with every meal and with every meal and with every meal and with every.! 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