The preparation of an excellent Moroccan mint tea is a true art. The mint tea is a national drink for Morocco and each Moroccan takes it with pride. For the making of a good mint tea, you should gather the following ingredients:
- Green tea
- Leaves of fresh mint
The leaves of fresh Moroccan mint tea need to be of high quality- green enough, well darkened, rich in aroma, and with a soft surface. The leaves should still be on the stem and a bit closed.
The green tea doesn’t go through the fermentation phase as other sorts of tea; the leaves are just wilted, dried without fermentation, rolled, and then screened. There are four grades of green tea:
- The Gun Powder is a sort of tea whose leaves are in the form of small 3 millimeters shell casings. It is highly preferable sort in Morocco
- The Chun Mee is not as widespread as a sort. It contains pieces of rolled leaves
- The Sow Mee contains broken leaves
- The Hyson is prepared after the spring picking. It contains rolled whole leaves
For the preparation of a good tea, you need to use purified water.
The recipe for Moroccan mint tea:
Boil water and pour the water into a teapot and let it run across, then pour it out. Put 2 tablespoons of green tea. Add a glass of water and let it cool for a few minutes. Pour the water out. This will remove the bitterness of the green tea. In the teapot pour very hot water, add the mint leaves and sugar cubes. Avoid having the mint leaves the surface as they might darken. Leave it to infuse 4-5 minutes. Serve in tea glasses while raising the teapot high. The foam that forms is a guarantee of quality.