In Morocco, under no circumstances does one Moroccan miss to drink Mint Tea, whether it is sunny, rainy, windy or snowy ! It is in fact the national drink, and is served at breakfast, after lunch or during a break at the coffee shop. It also is a must when welcoming and greeting visitors at home.
With no distinction in background, level of education or wealth Moroccan Tea is the same for all !
When consumed during a snack or a break, we serve it with Moroccan pastries and sweets !
Its preparation is considered as an art and perpetuated tradition in all Moroccan homes. It is an art based on basic knowledge, a delicate nose when choosing the mind and great patience.
The real Moroccan Tea specialists never rush in preparing the tea, they prepare it slowly while chatting, cracking jokes and socializing.
We take our time, we let the Tea infuse, pour hot water and start again. We then close the Tea Pot after adding an umpteenth large chunk of sugar, let infuse again while chatting before serving ! Once in a while, the Tea's taste isn't right, then we just go again for another round !
We recognize a good Moroccan mint tea at the foam, the "turban" that is made after serving.
A great Moroccan mint tea is recognized when the foam, the "turban" remains after finishing the tea !
Step by Step
We need :
1 tablespoon loose Chinese gunpowder green tea "Temple Du Ciel"
Boiling water
3 to 4 tablespoons sugar, or to taste
1 large bunch fresh mint (1 ounce)
When buying the mint, always smell it ... its freshness has to blow you. Inspect the leaves for any dark, flabby ones and the leaves have to be firmly attached to the stem.
Here is a detailed tutorial explaining each step and why it is done:
Pour boiling water in the tea pot and stir it to clean and warm your tea pot
Empty the Tea pot and put 2 tablespoons of green tea
Add boiling water, swirl gently for 1 minute
Then empty water to eliminate bitterness of green tea. (Redo this step if you want a light tea)
Fill up the teapot with boiling water, add the mint, push it to the bottom with a spoon then pour the sugar on top, or put sugar cubes on top.
Let infuse for 4 minutes.
Serve a cup of tea, pour it in the teapot and let infuse for 1 minutes, redo this step twice. This is known as oxygenation of the tea, and releases the taste and smell of the tea properly.
Serve a cup of tea, taste it ... if the taste and sweetness are right, Enjoy ! If not redo last step !
Properly serve the tea by bringing the teapot higher as you are pouring the tea in a moroccan tea glass!
The mint tea reduces gas, bloating & nausea. Also it helps to soothe menstrual cramps.It can help headaches, relieve lung & sinus congestion.It's antimicrobial & good for dental health (thus used in toothpaste). Its best feature is the calming effect !
One of the many local variants includes the "Sahraoui" variant, from the desert.
They add a few filaments of Saffron when infusing.
Stay tuned for recipes of Moroccan pastries, Enjoy and have a good time with friends & family !
