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 Base
Mint & Sweetening
Finishing (optional)
Method
Tea Base
- 1
- 2
Rinse the tea
Place 2 tsp green tea (gunpowder or similar) into a heatproof teapot. Pour about 1/4 cup of the boiling water over the tea, swirl gently for 10–15 seconds to rinse away dust, then pour this rinse water out (discard). This helps reduce bitterness.
- 3
Brew
Pour the remaining hot water into the teapot over the rinsed tea leaves. Cover and let steep briefly for 1–2 minutes; the leaves should begin to open but remain concentrated since the brew will be diluted and re-steeped with mint.
Mint & Sweetening
- 4
Add mint and sugar
Add 1 cup packed fresh spearmint sprigs and 3 tablespoons granulated sugar to the teapot with the brewed tea. Place the lid on the teapot.
- 5
Infuse and mix
Set the teapot over very low heat (or on a low flame) for 3–5 minutes to warm gently and encourage the flavors to meld. Do not boil. Using a small ladle or cup, pour the tea from the teapot into a heatproof pitcher or another cup and then pour it back into the teapot several times from a height (6–8 inches) — traditional 'pouring' aerates the tea, helps dissolve the sugar, and creates a slight foam on top.
- 6
Finishing (optional)
- 7
Strain and serve
Using a small strainer if desired, pour the tea into small glasses, holding back the mint leaves (some prefer leaving a leaf or two in the glass). Pour from a height to produce a slight foam. Garnish each glass with a fresh mint sprig and/or a lemon slice if using.
- 8
