HAPPY HOUR – MOROCCAN MINT TEA

This time last year I was in Marrakesh – and it could be because I’ve spent this summer staycationing, but I’ve suddenly gotten all nostalgic about my Moroccan adventure… you know, lounging around in slippers from the souk, painting my nails in Majorelle Blue and dousing myself in argan oil.

I’m also reliving those heady days by making myself pot after pot of Moroccan mint tea.

If you’re ever in town, it’s impossible not to indulge in the ritual of sitting down to a glass of aromatic mint tea – served steaming hot, sweet, and poured from a height from an ornate teapot. Some say this aerates the tea – but I say there’s nothing wrong with doing it for pure dramatic effect.

Wander through Djemaa el-Fna (the city’s main square, market and open-air circus) and you’ll spot carts laden with rows of glasses already stuffed with fresh mint. Sidle up to a seat amongst the locals and sip your tea over a spot of people watching – with a bit of snake charming on the side.

Or, like me, you can make yourself a pot at home and just imagine you’re there…

You_Will_Need

Loose-leaf gunpowder green tea (I follow the general rule of thumb for brewing tea in a teapot: one teaspoon per person plus one for the pot)
A bunch of fresh mint
2 tsp sugar per person (or more, if you really want to enjoy it like the locals – which is sweet)

image

First, boil freshly drawn water and rinse your teapot by swirling around a little of the water then pouring it out. Add your tea and a little more boiled water. Swirl the water around to rinse the tea leaves (this removes some of the bitterness of green tea) and pour the water out. Set aside a mint sprig for garnish. Crush the rest of your mint slightly to release the oils and place it in the teapot with your sugar. Pour over your boiled water and allow the tea to steep for 5 minutes. Pull out your prettiest glass and pour in the tea from a height – the higher the better – to get a nice layer of froth. Garnish with a sprig of fresh mint.

Photography & styling: Selina Altomonte

Tags: