The making of mint tea in Morocco is steeped in ritual, and it is usually the master of the house who is responsible for preparing and serving it. A good mint tea will always be sweatened with pieces of sugar hacked from a cane sugar loaf, which comes wrapped in gorgeous purple tissue paper, and the sugar is added to the pot rather than to individual cups. If you prefer, the sugar can be omitted or the quantity reduced, or you can use artificial sweatener.
Ingredients: 2 teaspoons green tea leaves
3 tablespoons golden caster sugar
55g sprigs of fresh mint
Directions: 1. Rinse the teapot with boiling water, then put in the tea leaves. Add a little boiling water and swirl it around before carefully pouring the water out, leaving the tea leaves in the pot.
2. Fill the pot with boiling water (about 800 mg) and stir in the sugar. Crush the mint a little with your hands, then add to the pot. Push the mint down into the liquid with a spoon. Leave to infuse for 2 - 3 minutes. Serve in traditional tea glasses or tea cups.