Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
You can barely take a step in the markets of Marrakech without tripping over fresh mint, or at least without being offered a glass of hot, sweet mint tea. Be sure to lift the teapot high above the cup while pouring; this aerates the tea nicely.
Recipe information
Total Time
10 min
Yield
Makes 6 servings
Ingredients
1 tablespoon loose Chinese gunpowder green tea
5 cups boiling water
3 to 4 tablespoons sugar, or to taste
1 large bunch fresh mint (1 ounce)
Special Equipment
a 1- to 1 1/2-quart teapot
Preparation
Step 1
Put tea in teapot and pour in 1 cup boiling water, then swirl gently to warm pot and rinse tea. Strain out and discard water, reserving tea leaves in pot.
Step 2
Add remaining 4 cups boiling water to tea and let steep 2 minutes. Stir in sugar (to taste) and mint sprigs and steep 3 to 4 minutes more. Serve in small heatproof glasses.
Recipe notes
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