Many times asked and terribly late here is the holy recipe of the most marvelous moroccan Tea, which was taught to me by a Moroccan Tea master, owner of an internet point.
So what? You think it is so easy to find a Moroccan mountain-living Hermit in the middle of Brussels?
You funny guys you.
Some fresh mint
Two soup spoon of Gunpowder Tea
8/10 soup spoons of sugar (Not a joke, read on and I'll explain)
You are goint to need a metallic teapot, a wooden spoon or stick a glass and, if you like, some rose or orange water.
- Boil a cup of water and pour it in the teapot
- Start boiling up enough water to fill the teapot and a bit more (you'll need it )
- While water boils clean the leaves and separate them from the stems.
- When water is boiling, empty the teapot and pour two full spoons of tea in the teapot.
- Pour a bit of water on the leaves rinse and pour out the Tea
This operation is needed to open the leaves and gets the tea powder out of the teapot so that your tea is clear.
Repeat two or three times
- Pour sugar.
The obscene quantity I told you has a practical reason and a personal reason.
The practical reason is that the tea will sit in the teapot all the time you're drinking it, thus getting bitter.
Sugar will cover this.
Personal reason is that this is a dessert and as such has to BE sweet.
This quantity is for about a liter water, but you will have to go for try and fail on your teapot till you find the right quantity.
- Add mint
- Pour water and let brew for 5 minutes.
- Stir with the wooden stick or spoon to break the sugar on the bottom of the teapot, then pour some Tea in a glass and back in the teapot.
- Repeat a couple of times till you're sure the sugar and Tea are well mixed together