Serves: Makes 6 servings
- 4 cups water
- 4 bags black tea (such as Ceylon or orange pekoe)
- 2 handfuls fresh mint leaves
- 1 tablespoon sugar
Procedures:This tea—usually poured from a pretty silver teapot into fancy decorated tea glasses—is usually served with a simple cookie or piece of candy. In Morocco, they usually use loose tea leaves, about ¼ cup would be the equivalent of the bags used here. Moroccans prefer quite a bit of sugar in their tea—that is what makes it so soothing. You may want to allow your guests to add their own sugar, but please don’t use artificial sweeteners. To increase servings, add another tea bag and small handful of mint for every 2 cups of water.
- Bring the water to a boil in a medium saucepan.
- Put the tea bags in a teapot.
- Take the mint in small handfuls and twist to break the leaves so that the flavor will be released. Add the bruised mint to the teapot.
- Pour the hot water over the mint and tea, cover the pot, and steep for 3 to 4 minutes.
- Add the sugar and stir until fully dissolved. Pour the tea into individual tea glasses or cups and serve.