How to Make Really Good Moroccan Tea

Mint tea in Morocco is great!!! It is idyllic to share a pot of mint tea at a small table on the side of the road. It is a ceremonial bonding experience in a private home. Moroccan mint tea at my truck is a bitter brew. I blamed the tea, then the lack of sugar, then my poor elephant teapot. I then asked Karim to show me how after another perfect cup of ceremonially prepared brew. I learned alot and can now serve a cup not bitter moroccan mint tea to you if ever you should come to call.

The first thing to do is put your metal or enamelled teapot right on a medium gas or coal flame. The teapot will need to be about a third full of water. No your teapot will not live through the experience without some black marks. After about 5 minutes put about 1 1/2 – 2 heaping tablespoons of gunpowder green tea in. After the tea has come to a boil pour the liquid out of the pot into an awaiting large cup or glass while swirling the tea in the pot occasionally. Discard this tea. Yeah! seriously. This is called “rinsing the tea”. Fill the teapot again with water. This time most the way to the top. Your tea leaves should still be in the pot. Bring to a boil.

After boiling you need to add 4 sprigs of rinsed mint and about 1/2 cup of chunks of sugar broken off from a small mountain shaped hunk of sugar. Normally the sugar is kept in a small tin chest with a rock or a brass sugar breaker inside as well. Like a treasure chest. Karim demonstrated breaking chunks off of mount sugar into the tin chest with a sharp stone.

You do this by adding the mint and sugar to the teapot. You mix the tea by pouring from a great height into the small glasses at least 3 times. Hopefully creating a small foam at the top of each. Serve. Typically Moroccan tea has at least twice as much sugar as this. I have given you the low sugar alternative. Another key is time. Dont hurry the process like I did. The tea turns bitter if you heat up the water or tea too fast. The tea pours out of the lid of the teapot if you try to pour it out of the pot into the miniscule little cups too fast. I have yet to learn to slow down the process enough and have good enough aim to avoid spilling some tea on the tray yet. Practice. Practice. Time and patience. Enjoy!