Thankfully, Moroccan mint tea wonderful — especially when served without sugar . . . which is probably an insult, but no matter. Traditionally, the only mint that is suppose to be used is menthe virdis, and the best quality comes from Meknés or the Zerhoun where we previously visited, which is mixed with a green tea (gunpowder tea).
Tea-making is an art, and in some believe it to be a gift of God — one that cannot be acquired. It is also a fundamental aspect of Moroccan culture. and therefore impolite to refuse it. Tea-making is a complex process — the proportions and rules vary depending upon region — and no two glasses taste the same. So, with the same enthusiasm we Nuest'as embraced tasting tanginess and pastillas everywhere we could, we became connoisseurs of tea.
Making Mint Tea — one recipe:
- In a teapot (typically silver plated) combine 2 tsp of tea with half a litre (17 oz) of boiling water. Allow it to steep for at least 15 minutes.
- Without stirring, pour a cup full into a glass cup. Reserve to use in the next step.
- Pour another cup full into a glass cup and discard.
- Return the first cup of tea to the teapot and add another cup of water and sugar to taste.
- Bring to boil over medium heat — this is an important step in the preparation as it gives the tea its distinctive taste.
- Add fresh mint leaves to the teapot for 1-2 minutes. Remove mint.
- When serving, start pouring a comfortable distance from the glass and then increase the distance to aerate the tea — the greater the distance, the more skillful the tea-maker is believed to be!