Mint tea is a staple of Moroccan life. Yes of life, not only consumed as part of a meal, but any time of day, for every occasion-on eids, to toast one’s lover, at the closing of deals, and even at birth ceremonies and funerals.
My father had mint tea all day long, one glass after another, a little bit as a water substitute. I didn’t quite inherit his addiction, but I love a good glass of hot and syrupy mint tea a few times a week while relaxing or reading a book.
This recipe is for an individual serving. In Morocco, hardly anything is individual. Meals, as well as tea, are prepared for common sharing, so tea is prepared in a large quantity, in a teapot using gunpowder tea and large sugar cubes or a generous piece of a colonial sugar cone, which is believed to taste better than granulated sugar.
This is a picture of how tea is served in Morocco. It is prepared in a teapot and presented in an engraved metal tray with small white or colorful glasses with intricate metallic designs.
Moroccan Mint Tea Recipe
2 teaspoons sugar
1 green tea bag
3 sprigs fresh mint
1 cup boiling water
Place the sugar, green tea bag, and mint sprigs in a serving cup. Add the boiling water and let infuse, 3 to 4 minutes. Stir to distribute the sugar, discard the tea bag, and enjoy.