Tea in Morocco takes on the role of a real ceremony and, unlike the Italian traditions, is also consumed during meals, maybe accompanying a delicious chicken bastilla or a vegetable couscous.
The tea mostly used is the special gunpowder, a Chinese green tea that comes in the form of tiny dark balls. The infusion time for this tea is short, about 2-3 minutes; but do not worry if you forget to filter it, because the intense aroma of mint will cover the possible bitter taste of green tea.
The Moroccan tea is served in typical glassed and abundantly sweetened with brown sugar and served with toasted pine nuts added into the glass. For a better result, use fresh mint, maybe just picked up from your garden or from your balcony. However, you could sinply use the dried mint, if you can’t find the fresh one! 😀
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Moroccan mint green tea
- 1 l of water
- a handful of pine nuts
- twenty fresh mint leaves
- 10 g of special gunpowder green tea
- 3 tablespoons of brown sugar
Boil the water and add the tea leaves into the teapot that you will use for the service. Lightly toast the pine nuts.
Pour a glass of water onto the tea, wait a minute and pour back the water into the glass. This is called the spirit of tea, keep it.
Pour another glass of water into the pot, shake gently and discard the water. This procedure is used to clean the tea leaves once they have opened.
Now pour the spirit of tea back into the pot, fill up with water and put on the fire, bringing to a boil.
Remove from heat, add the fresh mint and sugar. Pour three glasses of tea from above in order to oxidising the tea, but be careful not to get burn; then poured the tea into the teapot. This process is used to dissolve the sugar and to infuse the mint. Repeat two or three times.
Finally, serve the tea, adding to taste the toasted pine nuts into the glass.