Moroccan Mint Tea with Gunpowder Green Tea

What you need

• 600 ml (2 1/2 cups) water
• 1 tbsp gunpowder green tea
• 1 handful fresh spearmint, a large handful on the stems, plus sprigs for the glasses
• 4 tsp sugar, Moroccan households often use much more

Method

Restated from the original video

1. 1

   Bring the water to a boil in a kettle.

2. 2

   Put the tea in a stovetop-safe teapot, pour over about 120 ml (1/2 cup) of the boiling water, cover and leave for 1 min.

3. 3

   Pour this first brew into a glass and set it aside. It carries most of the flavor.

4. 4

   Pour another splash of boiling water over the leaves, swirl for a few seconds and pour it away. This rinse takes off some of the bitterness.

5. 5

   Rinse the mint, then push it into the pot on top of the tea leaves and add the sugar.

6. 6

   Pour the reserved first brew back in and fill the pot with the rest of the boiling water.

7. 7

   Set the teapot over low heat until it just reaches a simmer, 2-3 min, so the sugar dissolves. Do not let it boil hard. Off the heat, a covered steep of 4-5 min also works.

8. 8

   Pour out a glass of tea and tip it back into the pot. Repeat 2-3 times to blend the sugar through.

9. 9

   Taste and add more sugar if wanted.

10. 10

    Pour into small glasses from a height of about 30 cm (12 in) so a light foam forms on top. Add a mint sprig to each glass and serve hot.

Imported from salimaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.