than just a simple and delicious
beverage enjoyed daily by the citizens, it is a drink of long tradition. Moroccan mint tea is
served 24 hours a day, 7 days a week and is presented to the guest as a sign of friendshipIt is believed that green tea (gunpowder tea) was first introduced by the English to the Maghreb in the 18th century, and began spreading through the country in the mid-19th century at the time the trade between the Maghreb andEurope started flourishing.
The main provider of tea to the Maghreb remains China
Benefits of Moroccan Mint Tea
Mint is also said and in many cases proven to:* Relieve symptoms of indigestion, heartburn and irritable bowel syndrome by relaxing the muscles in and around the intestine.
* Act as a powerful antioxidant, protecting the body against the formation of cancerous cells.
* Inhibit the growth of many different types of bacteria and fungus.
* Ease and unblock the breathing and respiratory passages and airways.
* Relieves the symptoms of colds and flu.
* Mint can help with nasal allergies.
* It can relieve congestion, head colds and headaches.
* Act as a mild sedative and has calming properties.
* Relieve minor aches and pains such as muscle cramps and sprains.
* Combat bad breath.
* Provides a cooling sensation to the skin and can help to treat minor burns, itching and skin irritations.
* Mint is a very good cleanser for the blood.
* Mint tea can help clear up skin disorders such as acne.
* This herb is filled with many vitamins.
* It contains carotene, the pigment which is part of Vitamin B complex family.
* It also contains good amounts of Thiamine.
* Riboflavin, essential for many biological functions in body, is also present in Mint.
* Niacin and Folic acid are also present.
* Minerals present in mint include: Calcium, Phosphorus, Zinc, Copper, magnesium and manganese, Selenium and fluoride.
Ingredients:
10 sprigs fresh mint, plus extra for garnish
3 teaspoons green tea
3 tablespoons sugar (or more to taste)
4 cups water
3 teaspoons green tea
3 tablespoons sugar (or more to taste)
4 cups water
Directions:
1
Boil the water and pour a small amount in the teapot, swishing it around to warm the pot.
2
Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water.
3
Let the tea brew for three minutes.
4
Set out glasses for the tea.
5
A shot-glass is close to the slender glasses used in Morocco.
6
Fill just one glass with the tea, then pour it back in the pot.
7
Repeat.
8
This helps to dissolve and distribute the sugar.
9
Pour the tea.
10
You want a nice foam on the tea so always pour with the teapot a high distance above the glasses.
11
If you do not have at least a little foam on the top of the first glass, then pour it back into the teapot and try again until the tea starts to foam up nicely.
12
Garnish with the remaining sprigs of mint
Boil the water and pour a small amount in the teapot, swishing it around to warm the pot.
2
Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water.
3
Let the tea brew for three minutes.
4
Set out glasses for the tea.
5
A shot-glass is close to the slender glasses used in Morocco.
6
Fill just one glass with the tea, then pour it back in the pot.
7
Repeat.
8
This helps to dissolve and distribute the sugar.
9
Pour the tea.
10
You want a nice foam on the tea so always pour with the teapot a high distance above the glasses.
11
If you do not have at least a little foam on the top of the first glass, then pour it back into the teapot and try again until the tea starts to foam up nicely.
12
Garnish with the remaining sprigs of mint
