Arabian Mint Tea Recipe

Arabic mint tea.

Arabian mint tea recipe. Some moroccans prefer to add the mint leaves after the tea has steeped. Place tea in a large metal teapot with 250 ml boiling water. Taste and season with salt and pepper. Some moroccans place a sprig of fresh mint leaves directly in the glass of tea.

This helps to dissolve and distribute the sugar. Remove from heat and add arabian mint tea with honey tea bags. Here is the recipe. Stir in sugar to taste and mint sprigs and steep 3 to 4 minutes more.

Add boiling water to a teapot that holds about 4 cups water and swirl to warm. Try to pour from an arm s length above each glass to get that nice foamy head. Heat it just until it reaches a simmer. This time we discard the water because it is considered to have the negative part of the tea.

Keep the tea leaves inside the pot. Once you ve tried a cup of freshly steeped mint tea you ll never go back to the dried mint tea you get in a box. Heat on high until water is boiling and sugar has dissolved. Fill just one glass with the tea then pour it back in the pot.

Again wait for 2 to 3 minutes swirl the teapot multiple times in order to rinse the tea leaves. Let the tea brew for three minutes. A shot glass is close to the slender glasses used in morocco. Instead of stirring the sugar may be mixed into the tea by pouring tea into a glass then returning the tea to the pot.

Pour the same quantity of one cup boiled water over the green tea into the teapot. Swirl to combine then strain and discard water leaving tea in pot this cleans and removes the bitterness of the tea. Combine the mint and green tea and sugar in the teapot then fill it with the rest of the hot water. Pour water and sugar into a teapot or saucepan to boil on the stove.

While water is boiling add the tea bags and mint leaves and boil rapidly for 3 minutes. Moroccan tea can be served with meals dried fruits and nuts an array of sweets or other moroccan tea time recipes. There s just no comparing the flavor of brewing from fresh leaves vs. Remove tea bags and add mint and stir to combine.

If the tea reaches a full boil the top can foam excessively and spill over making a mess. Set aside for 5 minutes to infuse and to cool slightly. 4 cups water cup sugar 3 black tea bags 5 6 fresh mint leaves. Strain out and discard water reserving tea leaves in pot.

Discard the water and add the tea 24 mint leaves and sugar to the teapot. Pour the quart of boiling water into the teapot and swirl once or twice to dissolve the sugar. Allow the tea to steep for 5 minutes. Set out glasses for the tea.

Or you can choose to serve with absolutely nothing at all. Pour the water out and discard it. Fresh mint tea tastes bright and clean while the flavor of dried mint can be rather bitter and dull when brewed too long.