Moroccan Mint Green Tea is a delightful blend of Organic Gunpowder Green Tea blended with Peppermint and Spearmint Tea leaves.
In Morocco, this tea is typically served by the male head of household. It is served to guests and it is impolite to refuse it.
The preparation of the tea (atai) can be complex and varies from region to region. It is normally sweeter in the north of Morocco than in the south and in some places pine nuts are added. In the winter, if mint is rare, sometimes leaves of wormwood are substituted for (or used to complement) the mint, giving the tea a distinctly bitter flavor. Lemon Verbena can also used to give it a lemony flavor.
A simple and practical method is here:
- In a teapot, combine two teaspoons of tea-leaf with half a liter (about 16oz) of boiling water.
- Allow it to steep for at least fifteen minutes.
- Without stirring, filter the mixture into a different stainless steel pot, so that the tea leaves and coarse powder are removed.
- Add sugar (about one teaspoon per deciliter [about 2.5 teaspoons per 8oz cup]).
- Bring to boil over a medium heat. This important step in the preparation process allows the sugar to undergo hydrolysis, giving the tea its distinctive taste.
- Add fresh mint leaves to the teapot or directly to the cup. Remember to remove the mint within two minutes, as it can give some people acid reflux.
- Traditionally the tea is served three times, and the amount of time the tea has been steeping gives each of the three glasses a unique flavor.
INGREDIENTS (All USDA Certified Organic):
gunpowder green tea, spearmint leaves, peppermint leaves.
Use 1 Tablespoon per 16 to 24oz pot.
Use Boiling (212ºF.) water.
Steep for 3 to 5 Minutes.
Caffeine: 20 mg / 8 oz cup.