Popularly known by the name of Moorish tea , it is a delicious drink very consumed in Morocco. It consists of a drink made with green tea leaves gunpowder , which is infused with mint leaves and is usually sweetened.
About its origin, many historians agree in pointing to Morocco as the place where this drink was originally prepared for the first time, until then spread throughout the Maghreb. In this country the Moorish tea it is consumed throughout the day, and it becomes the drink of choice that is usually offered to the guest as a sign of hospitality.
Besides being a delicious drink, which can be taken at any time and at any time, it is an infusion with incredible benefits, to which It is attributed toning, diuretic, purifying and digestive qualities . Do you want to learn to do it easily at home? We explain how.
Moorish tea: recipe to do it at home
Ingredients that you need
- 1 teaspoon of green tea gunpowder (per person) + 1 teaspoon to leave inside the teapot
- 1 bunch of fresh mint
- Brown sugar (to taste)
You will also need
- 1 teapot
Steps to make the Moorish tea
First put water in a saucepan and let it boil. When it begins to boil add it to the inside of the teapot to scald it (this way you will eliminate all metallic flavor that can be inside the teapot).
Now add green tea gunpowder calculating at the rate of one teaspoon per person, and also adding one more to leave in the teapot.
Put water back in the saucepan and when it starts to boil, remove from the heat, add to the teapot, wait a little less than a minute and drain the water (in this way you will reduce the bitter taste of the tea).
Again heat water in the saucepan and when it boils add to the teapot. Now, incorporate the bunch of fresh mint after washing it and add brown sugar to taste.
How to drink Moorish tea correctly
It is customary to serve the tea in a long glass and serve it by pouring it from a certain height, in this way the tea is oxygenated and its flavor is enhanced. On the other hand, it is not advisable to remove it with a spoon.
Images | Evan Bench