Moroccan Mint Tea

Moroccan Mint Tea


1 Tbs loose Chinese gunpowder green tea
5 cups boiling water
3 to 4 Tbs sugar, or to taste
1 large bunch fresh mint


Put tea in teapot and pour in 1 cup boiling water, then swirl gently to warm pot and rinse tea.

Strain out and discard water, reserving tea leaves in pot.

Add remaining 4 cups boiling water to tea and let steep 2 minutes.

Stir in sugar (to taste) and mint sprigs and steep 3 to 4 minutes more.

Serve in small heatproof glasses.

More Recipes

Seafood Stew with Spicy Mussel & Saffron Broth

Recipe by Neil Perry from “Rockpool Bar & Grill” (Murdoch Books, 2011).


A deliciously fresh and crunchy salad, perfect on its own or as an accompaniment.

Similar Recipes