Monday, 12 October 2009

Moroccan Mint

A lovely, sunny, warm weekend in Melbourne has just passed, and today it has continued mostly warm and sunny (and also exceptionally windy; it's now clouded over and I think there will be storms on the way). Having a bunch of fresh mint in the fridge, I decided to brew up some Moroccan Mint tea... Here's the recipe I made today:

Just under a cup of fresh mint leaves, loosely packed
1.5 teaspoons gunpowder green tea (I used Temple of Heaven brand from one of the local Asian grocers)
2 teaspoons honey
2 cups boiling water
Ice cubes (optional)

Put the mint leaves into a 2-cup teapot and steep in the boiling water for 3 minutes. Add the gunpowder green tea and steep for a further 2 minutes. Have the honey in a heatproof jug and after the tea has steeped, strain it into the jug and stir well to dissolve the honey. You can drink this hot as it is, or if you would like something a little cooler, add about a half a cup of ice cubes and stir til dissolved (this brings it down to about room temperature), or otherwise let it cool and then refrigerate for later.



  1. Just like in North Africa. That's nice and exotic. I trust your recipe, coming from a tea blender. And fresh mint, of course, is the right way to do it. --Teaternity

  2. Love fresh mint. We're not having much success in growing it in the garden at the moment though. Will have to keep trying!


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