The aroma of mint tea stirs my memories of Asilah, Morocco, a small tranquil town with whitewashed walls, warm salty air drifting in from the Atlantic and beaming friendly faces continuing a longstanding tradition of hospitality. There, as well as in many places across northern Africa, mint tea is enjoyed throughout the day and always offered to guests upon arrival. Moroccan mint tea typically uses Chinese gunpowder green tea, which can be found dried in bulk food sections of U.S. supermarkets or specialty tea shops. For centuries, this tea has been combined with the other classic ingredients, fresh mint and a generous amount of sugar.
Preparation
1. Boil water. To ensure water won’t “cook” or overheat a delicate tea like green or white, allow the water to rest for two to four minutes after it comes to a boil before using.
2. Pour 6 ounces of water into cup and insert infuser containing one teaspoon of green gunpowder tea.
3. Steep green tea for two to four minutes and then discard used tea leaves.
4. Return tea water to your pot and bring it to a boil.
5. Pour into cup and insert infuser with six to eight fresh mint leaves. Add a teaspoon of sugar and stir.
6. Infuse mint for five to seven minutes and then discard mint leaves. Serve with a fresh sprig of mint.
About this recipe
The taste and aroma of a warm cup of tea can take you away to a distant time and place, or simply heighten awareness of your present comfort and surroundings—maybe even your own garden. Use fresh herbs to make tea, either alone or blended with a dried tea (from Camellia sinensis). You will need a device to infuse or strain your tea and fresh herbs, either one for a whole pot or a steel mesh infuser for a single cup. Always heat water to a temperature appropriate for the type of tea you are making. Green and white teas are considered delicate and should steep for two to four minutes with water a tad cooler than boiling. Black, oolong, red or herbal teas should steep for five to seven minutes with boiling water.
Common herbs for tea that may be grown in Western New York include: chamomile, lemon balm, lemon verbena, various varieties of mint, nettle, St. John’s Wort, sage, rosemary, thyme, parsley and basil
