Posted on
27 May 2013
by
ewfood
Moroccan Fresh Mint Tea
Ingredients
2 tablespoons Chinese Gunpowder green tea leaves or 3 green tea sachets
A handful of fresh mint leaves
75g granulated sugar
Sugar cubes, to serve
Servings
2
Preparation
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Put the tea leaves in a warmed teapot with two thirds of the mint leaves and all the sugar.
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Heat 600ml water to 82C (180F) , just before the water starts to bubble, and pour into the teapot.
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Leave to steep for 6 minutes. Put the remaining mint in 2 heatproof glasses.
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Strain the tea into glasses and serve with sugar cubes, to taste.
Cooks Note
Serves 2
Recipe provided by Fairmont Abu Dhabi Bab Al Bahr.