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Measure content performance. Develop and improve products. List of Partners vendors. Prep: 5 mins. Cook: 5 mins. Total: 10 mins. Servings: 2 to 4 servings. Yield: 1 pot of tea. Nutrition information is calculated using an ingredient database and should be considered an estimate.
Featured Video. Gather the ingredients. The Perfect Moroccan Mint Tea Here are a few suggestions for a perfect cup of Moroccan mint tea: Moroccan teapots have built-in strainers, but if using another type of pot, you'll need to use a small strainer when pouring the tea.
Also, if your teapot is stove safe, steep the tea over medium-low heat just until it reaches a simmer. I grow Spearmint in my apartment in a small pot, that way I have fresh mint leaves always available. It also decorates and perfumes the kitchen beautifully. If you want to give it a try, these are the seeds I use.
Moroccans love to flavor their Moroccan mint tea. While the basic Moroccan mint tea is a go-to drink for every day, Moroccans like to add herbs, spices, and aromatics on special occasions or to get some health benefits. As an example, during the cold season, Moroccans tend to add herbs known for their warming properties, like a variety of Pennyroyal mint and absinthe. They are known for enhancing the mood, encouraging a more relaxed and joyful gathering.
Just ordered the teapot and Berber tea mix you recommended. Sorry if I missed it, but is there a specific type of mint that works best for the tea? Your advice and recipe is appreciated! Hi Nicki, Traditional Moroccan mint tea is made with spearmint or nana mint. I grow spearmint too and it is very handy. Just keep in mind that you will need a large bunch for each Moroccan mint tea you make, so have a couple of plants or more to never run out. I just updated the article with more details and the link to the seeds I use — xx.
I found your recipe through Good morning Americas website, I ordered the teapot and made your tea last weekend. I used the berber mix you recommended with fresh mint and sugar.
It was delicious and very fragrant. The best mint tea recipe i tried so far. Thank you for the precious tips and links. So good! I Do wonder, though, how much of the dry mint leaves to use in place of the fresh mint in your recipe. So glad you enjoyed the recipe, Jan. If you have dry mint leaves, you can use 1 to 2 full tablespoons in a medium-sized teapot, depending on how strong you want it to be.
I will update the recipe with dry mint quantity. I am so grateful you introduced me to orange blossom water. I add it to my mint tea, but also to my night chamomille tea and I sleep like a baby. Having tasted mint tea in Morocco, my mint tea bags were never satisfying. Thank you for this recipe, exactly the taste I was looking for. I had to wait to order a Moroccan teapot and the tea you recommended and could finally make the tea yesterday.
It was a success. My mother who is a tea lover looooved this mint tea and even asked for the recipe. I read so much about orange blossom water and you encouraged me to finally get it I bought the one you recommended. I added a few drops to my mint tea and it was a game changer. Sweet, delicious and the smell so calming and relaxing. Orange blossom water is one of my favorite ingredients. Its yumminess and health-benefits in the same bottle.
I promise this recipe works. Just follow the steps and you will be amazed! I just made it and my kitchen smells Morocco. I made it to my friends last weekend and they all loved it!! I used a Moroccan teapot I purchased when I visited Morocco years ago. Thank you. I tried many recipes and never succeeded. Just tried this once and it turned out pe-r-fect!
I'm Safa, a Moroccan Native who used to spend her childhood afternoons exploring Medina streets and embroidering in her auntie's little Moroccan sewing shop.
Years later and thousands miles away from Morocco, here I am, connecting you with my passions: Morocco, Moroccan food and Moroccan fashion and design. For preparation, you'll need to use two different kettles or a pot and kettle. To keep things clear and simple, we will differentiate between the Moroccan tea kettle which is the one you will use to brew and serve the tea and a pan or pot which you will use to rinse the leaves in preparation for brewing.
Preparing Moroccan mint tea is an immersive experience that encourages you to pay attention to the details, from the types of glasses you use to selecting high quality tea and rinsing leaves using ancient techniques. The prep time and total time for preparing Moroccan mint tea this way is longer than the simple method below.
This brewing method is more involved than simpler alternatives, but most closely matches the process used in Morocco for centuries. Rinse out your teapot to remove any dust, set aside and bring water to a boil using a pan or second kettle on the stove.
Once the water has reached its boiling point, add gunpowder green tea to your Moroccan tea kettle. You should use about 2 large tablespoons of gunpowder tea for every liter of water. Let sit for 1 minute and do not stir or swirl. Next, pour the liquid out into a small tea glass and set aside. The leaves will absorb water as they begin to develop flavor so don't worry if you pour out less tea than you initially added; this is normal.
Next, add a second tea-glass-sized amount of hot water to the Moroccan kettle. Allow to sit again for 1 minute, but this time make sure to swirl around to rinse the leaves. Discard the liquid. Mint leaves should be washed before adding to your tea to remove any pollen, dirt or dust that may accumulate on the leaves during the growing process.
To wash the mint, simply immerse in a full cup of water, stir it around and remove. Make sure to towel dry your mint leaves. Before adding the mint leaves, we will reheat the tea leaves in the Moroccan tea kettle.
Take the Moroccan tea kettle and fill it two-thirds of the way up with the remaining boiling water from the pot or pan. Set directly on a burner on the stovetop and heat at medium heat. Next, add the spirit liquid back into the Moroccan tea kettle. Once the water begins to develop bubbles on the surface, add in the nana mint leaves. Typically, tea masters use a small bowl-sized amount of mint leaves, but you can tweak this to suit your tastes. More mint will lead to a stronger, more bitter brew, while less leaves with be milder in taste.
Next, add in the sugar — about 7 tablespoons or to taste — and allow to continue steeping. Next, turn the heat up to bring the tea, sugar and mint leaves to a boil.
Once the tea leaves rise to the top, you can remove the kettle from the stove. Do not stir or mix the leaves as you remove from heat. Moroccan mint tea is mixed as it is being poured, not before and this lends to the performance art of preparing Moroccan mint tea. The tea is poured high above the glass and then poured back into the teapot to mix. This pouring method allows the tea to aerate and the long neck of Moroccan style kettles furthers this process.
This process is repeated around 5 or 6 times and can be done in front of guests as a visual treat or before serving. Moroccan teapots contain a built-in tea strainer so you don't need to worry about tea or mint leaves coming out during the mixing process. If you didn't use a Moroccan tea kettle, make sure to keep the leaves in a tea ball or use a strainer when serving.
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