Maghrebi Mint Tea Recipe
Make Maghrebi Mint Tea Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tea and flavoring
Water
Method
Prepare and rinse tea
- 1
Warm teapot and rinse leaves
Bring about 250 ml of the cold water to a near boil. Pour a small amount (about 60–80 ml) into the teapot to warm it, swirl and discard that water. Place the 2 teaspoons of gunpowder green tea into the warmed teapot. Pour roughly 120–150 ml of the hot water over the leaves to rinse them: briefly steep for 10–15 seconds, then pour this rinse water away. This removes dust and opens the leaves.
Brew and sweeten
- 2
First infusion with sugar
Return the rinsed tea leaves to the teapot. Add the 3 tablespoons of granulated sugar to the leaves. Pour about 400 ml of just-boiled water into the teapot (use water around 95–100°C). Stir gently with a spoon to help dissolve the sugar. Allow the tea to steep for 1 minute.
- 3
Add mint and finish steeping
After 1 minute, add the cup of fresh mint leaves (you can bruise the stems lightly to release aroma). Pour the remaining boiling water (about 500 ml) into the teapot to fill and allow the mixture to steep for 3–4 minutes more, or until the scent of mint is prominent and the tea reaches desired strength.
Mixing and serving
- 4
To blend flavors and aerate the tea (traditional method), pour a small quantity of brewed tea into a teacup, then return it to the teapot. Repeat this transfer two or three times. This mixes the sugar fully and balances temperature. Taste and add more sugar if desired (dissolve by pouring between pot and cup).
- 5
