Maghrebi Mint Tea Recipe

Tea

1. 1

   Bring water to a boil

   Measure 1 liter (about 4 cups) of fresh cold water and bring it to a rolling boil in a kettle or saucepan.

2. 2

   Rinse the teapot and tea

   While the water heats, pour a small amount of the boiling water into a heatproof teapot to warm it, swirl and discard. Place the 2 tsp of gunpowder green tea into the warmed teapot.

3. 3

   Bloom the tea (first steep)

   Pour about 100 ml (a few ounces) of the just-boiled water over the tea leaves to rinse and bloom them. Swirl gently for 10–15 seconds, then pour this water away (or into a sink). This step reduces bitterness and dust.

4. 4

   Steep with mint and sugar

   Return the teapot to a heatproof surface. Add the packed 1 cup fresh spearmint leaves and 3 tablespoons sugar to the teapot. Pour the remaining hot water (about 900 ml) into the teapot over the mint and tea. Stir gently with a spoon to help dissolve the sugar.

5. 5

   Infuse

   Cover the teapot and let the mixture steep for 3–5 minutes off the heat. Taste after 3 minutes and steep up to 5 minutes for stronger flavor. Traditional Maghrebi tea can be a bit sweet and strong.

6. 6

   Mix and aerate (optional but traditional)

   To blend flavors and aerate the tea, pour a small glassful from the teapot and then pour it back into the pot from a height (about 20–30 cm / 8–12 in). Repeat once or twice. This mimics the traditional vertical pour and helps dissolve any remaining sugar.

7. 7

   Serve

   Pour the tea into small glasses, aiming to create a light foam on top by pouring from a height. Garnish each glass with a small sprig of fresh mint if desired. Serve immediately.