- 2 Teaspoons to 1 tablespoon lloose leaf black tea
- Filtered cold water
- 1 ½ Teaspoon pure grade A maple syrup
- 6 fresh mint leaves (or about 1 full sprig)
Place tea leaves in an infuser of choice (mesh ball, bag , etc) and place in a serving teacup or glass along with mint leaves. Bring water to a boil, remove from heat and pour over tea leaves and mint. Let steep for 4 to 5 minutes; no longer or your tea will become bitter. At the 4 to 5 minute mark, remove the tea infuser or strain tea, keeping tealeaves for another infusion. At this point you may either discard the mint leaves or leave them in the liquid. Add syrup, stir and serve over ice.
There are many tea traditions around the world. Some, like the Japanese cha-no-yu are reserved for special occasions and performed in special environments, and others, like the Chinese gong-fu tea making, in a simplified form, can be experienced in tea shops and practiced at home too. Preparing Moroccan mint tea includes a set of strict rules as well. Although this tea is enjoyed on a daily basis, it’s part of formal occasions too. When making tea at home many steps can be changed or even skipped, without compromising on flavor. But on formal occasions, knowing how to make tea properly is very important.
What is Moroccan mint tea?
Moroccan Mint tea is a strong and sweet infusion of green tea leaves, fresh mint and sugar. Sometimes other herbs are added too. Moroccan mint tea is usually made with spearmint – a type of mint with less pungent and sweeter flavor than peppermint. Fresh mint is usually used instead of dried mint, and it’s often used for decorating a glass of tea. Sometimes other ingredients including sage, saffron or lemon balm are used too, and tea can be decorated with pine nuts.
What makes Moroccan mint tea different from regular mint green tea is not only the preparation process. This tea is very sweet, very strong, very refreshing and served from small cups. Color of Moroccan mint tea will usually be darker yellow. The best tea for making Moroccan mint tea is Chinese Gunpowder green tea. It has a strong flavor suitable for blending with other ingredients and perfect for mixing with sugar. Gunpowder is available from many shops and it’s one of the most suitable green tea types for boiling. If you don’t have Gunpowder tea, Chun Mei may be used too.
Read more: How to make pink Kashmiri chai with green tea
What is Moroccan Mint Tea?
Moroccan mint tea is a tea blend of gunpowder green tea and mint. And sugar, lots of it if you prefer.
The Baccarat uses a blend called mint green tea from Camellia Sinensis, a well-known tea shop in Canada. It&rsquos an organic green tea with dried mint, the essential ingredients to a Moroccan tea.
Now, what they do to take it up a notch is to add a handful of fresh mint to the teapot after the steep.
(If you don&rsquot have access to the mint green tea blend, you can use gunpowder green tea instead.)
Let me show you to recreate Baccarat&rsquos version of Moroccan mint tea at home.
Before you go.
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- 1 cup sugar
- 2 cups fresh mint leaves
- 9 cups cold water, divided
- 2 Luzianne ® Family Size Iced Tea bags*
- Mint leaves for garnish, optional
- Prepare mint syrup: Combine the sugar, mint leaves, and 1 cup water in a small saucepot over high heat. Stir. Bring the mixture to a boil and cook until sugar is dissolved, about 90 seconds. Allow to steep for 20 minutes. Using a fine mesh strainer, strain the solids from the liquid, pressing on the solids with the back of a spoon to extract as much liquid as possible. Discard solids. Place syrup in refrigerator to cool.
- While the syrup is cooling make a strong tea. In a pitcher steep 2 tea bags in 2 cups boiling water for 10 minutes.* Remove and discard tea bags. Add the 6 remaining cups water.
- Sweeten to taste with ½ to 1 cup of the chilled mint syrup.
*Alternatively, steep 2 bags of Luzianne ® Cold Brew Iced Tea in 2 cups cold water for 10 minutes.
Boiling water is, of course, a must for making the tea. Rinse out your teapot with a little of the water before beginning.
Now, add your gunpowder green tea to the teapot (we're using two rounded tablespoons here for a one-liter capacity pot) and pour in just a little bit of boiling water—about a tea glass full. Leave it to sit undisturbed for a minute, then pour it out into a tea glass. 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. Avoid the temptation to swirl the water around the pot before you pour or you'll dirty the liquid.
This amber-colored liquid is referred to as the "spirit" or "soul" of the tea since it contains full flavor from the water's first contact with the leaves. Save this tea it will go back into the pot a short while later.
ICED MINT TEA WITH BERRIES RECIPE
YIELD: 8 CUPS
PREP TIME: 5 MIN + BREWING AND REFRIGERATION TIME
COOK TIME: 10 MIN
Despite the beautiful red hue of this tea, it is not a berry tea. It tastes like a Moroccan mint tea with only a gentle kiss of berry flavor. This recipe is lightly sweet from the berries with no added sugar, but feel free to sweeten it to your taste
- 8 cups water
- A small bunch fresh mint (about 10 sprigs)
- 3 green tea bags
- ¼ teaspoon orange blossom water (optional)
- 1 ½ cups fresh berries (I used blackberries and raspberries)
Bring the water to a boil in a kettle or medium pan. Remove from the heat and add the tea bags and mint. Let steep 10 to 15 minutes. Discard the tea bags and mint. Add the orange blossom water, if using, and allow to cool. Transfer to a pitcher.
On a cutting board, crush the berries with a fork. Add the crushed berries to the tea. Refrigerate the tea at least 4 hours and serve over lots of ice.
My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.
Homemade iced mint tea is so refreshing.
One of my favorite summer drinks is Homemade Iced Mint Tea, and guess what? June 10 is National Iced Tea Day. If you don’t add sugar, this is the zero-calorie drink, and it tastes so good, too.
I switched to growing spearmint instead of peppermint in my potted kitchen garden. Peppermint doesn’t fare well on my porch. And the spearmint is growing like a weed. I like spearmint better than peppermint anyway. Which do you prefer?
Moroccan mint tea
"Mint tea is the true expression of the hospitality Morocco is so well known for. It is a beautiful, fragrant, refreshing tea to soothe, relax, calm or even to awaken and enliven," says Hassan. Short, curly mint with red stalks is traditionally used, but spearmint can be substituted. The traditional guidelines for serving mint tea are that the person preparing the tea is the only person to pour until the pot is empty, and each glass is to be handed to the right.
3 tbsp Chinese gunpowder tea (see Note) or green tea
1 bunch mint, leaves picked
165 g white sugar
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place tea in a large metal teapot with 250 ml boiling water. Swirl to combine, then strain and discard water, leaving tea in pot (this cleans and removes the bitterness of the tea).
Pour 1 litre boiling water into the pot, then place over high heat and bring to the boil for 1 minute to develop the flavours.
Add mint leaves to the pot and cook for a further 1 minute or until tea almost begins to boil. Remove from heat, stir in sugar until it dissolves, then, using a tea towel to protect your hands, pour tea into a glass, then pour it back into the pot. Repeat two more times (this allows the tea to properly mix and infuse).
Pour half the tea among 4 glasses. Start pouring from high up, then lower towards the end to create froth. Fill each glass to about 3 cm from the top to allow the glass to be held.
• Chinese gunpowder tea is available from Asian food shops and specialist food shops.
How to Make Moroccan Mint Tea
There are two ways of making Moroccan mint tea: the traditional way and the single-serving way. Here’s how to make them both!
To make traditional Moroccan mint tea you’ll need a tea pot, preferably with a built in strainer.
- Boil: Boil water in a kettle or pot.
- Clean: Add gunpowder green tea leaves to your teapot, then add enough boiling water to cover the leaves. Swirl it around then strain and discard the water. This cleans the leaves.
- Steep: To your teapot with the cleaned gunpowder green tea leaves, add fresh mint and sugar. Fill the pot with remaining boiling water, allowing tea to steep for 5 minutes.
- Serve: Pour tea into serving glasses from a height, which creates a frothy “head” on top of each glass.
To make Moroccan mint tea without a pot you’ll need a tea infuser.
- Boil: Boil water in a kettle or pot.
- Clean: Add gunpowder green tea leaves to your tea infuser. Fill a serving glass with a little boiling water, then dip the tea infuser into the water for a few seconds. Discard the water – this cleans the leaves.
- Steep: Fill serving glass with hot water, then add the infuser filled with the cleaned gunpowder green tea leaves, along with fresh mint and sugar. Let tea steep for 5 minutes. Before enjoying.