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Maghrebi mint tea ( Maghrebi Arabic: أتاي, atay; [1] Arabic: الشاي بالنعناع, romanized : aš-šhāy bin-na'nā' [2] ), also known as Moroccan mint tea [3] [4] and Algerian mint tea, [5] [6] [7] is a North African preparation of gunpowder green tea with spearmint leaves and sugar. It is traditional to the Greater Maghreb region.
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Pour this water into another cup through a strainer and discard. Finally, add the sugar, mint leaves, and first glass to the bottom of the teapot over the gunpowder leaves. Fill the teapot to the top with hot water, cover and steep for a 5-10 minutes. In Morocco, tea is much more than just a drink.
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1. The traditional ceremonial method is shown in the video below. A handful of fresh mint is placed in a Moroccan tea pot along with the Chinese green tea, cane sugar, and hot water. 2. The simple stovetop brew with fresh mint leaves in the recipe I've included here. 3.
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Moroccan mint tea being poured History of Moroccan mint tea. Morocco's convention of tea is rumoured by some to go back to the 12th century BC. There are different stories regarding the arrival of tea in the Maghreb. A few claim that the ancient Berber or "Amazigh" people brought tea from Asia. There is no evidence to support this claim.
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Traditional Moroccan Mint Tea. Boil: Boil water in a kettle or pot. Clean: Add gunpowder green tea leaves to your teapot, then add 1 cup of boiling water to cover the leaves. Swirl it around then strain and discard the water. Steep: To your teapot with the cleaned gunpowder green tea leaves, add fresh mint and sugar.
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Stress Reduction. Moroccan mint tea is known for its calming properties, helping to reduce stress. Enjoy a cup in the evening for relaxation. For a comforting cup of tea, heat water until almost boiling. Pour it over green tea leaves and fresh mint leaves, steeping for 3 to 5 minutes. Add a touch of honey for coziness.
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Ingredients: hot water, mint, tea, sugar…lots of sugar! Ingredients used in traditional Moroccan mint tea. First you put in the tea. With a normal pot, you put one handful and a little extra. Cover it completely with boiling water, and shake, shake, shake. At this point, you pour out all the water and completely discard.
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Moroccan Mint Tea. Is very sweet, for one thing, sweet tea, is in fact, a way of life in North Africa as well as many parts of the Middle East. But of course, the amount of sugar is very easy to adjust to one's taste. In Morocco, serving mint tea is part of the Moroccan hospitality and there is a ritual to how the tea is made and served, with.
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Boil the water. When the water is at a full roiling boil, turn off the heat and add the tea leaves. Stir in the sugar and add the mint bunch. Steep for 3-4 minutes. Strain out the tea leaves and mint. Serve by pouring as high up as you can to get some bubbles and froth on the top.
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Traditional in Morocco, Algeria, Tunisia, Libya and Mauritania, and also in certain countries of the Near and Middle East, mint tea (in classical Arabic شاي بالنعناع chāï binna'nā ', or in Maghrebian Arabic أتاي atāy, لأتاي or latāy), also known as "Moroccan mint tea", is a green tea that's infused with spearmint leaves, and is generally very sweet.
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Traditional Moroccan tea is served quite sweet. Fill a glass with fresh mint leaves. For extra flavor you can bruise some of the leaves with the back of a spoon which releases the essential oils so they can better infuse into the tea. Do this sparingly, because mint is potent. Pour the hot tea into the glass over the mint.
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Moroccan mint tea is meant to be delicately sweet, not overly sugary. Start with a modest amount of sweetener and adjust to taste. The goal is to enhance the flavors rather than overpower them. The Ritual of Pouring. Moroccan mint tea is not just about the taste; it's a ritual, an art form. When pouring your tea, elevate the teapot high above.
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Discard the water. Add the gunpowder green tea to the teapot, then pour a few tablespoons of boiling water over the leaves. Allow the leaves to soak briefly, then swirl the pot to rinse the leaves and discard the water. Add the mint leaves and sugar and fill the pot with about 2 cups boiling water.
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Moroccan mint is a perennial herb with erect stems that grow to about 30-60 cm tall. Its leaves are bright green in color and have fringed edges that give them a wrinkled appearance. The plant has small white or pinkish flowers which bloom in late summer to early autumn. Its distinctive flavor comes from the essential oils present in its leaves.
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Moroccan mint is cultivated in the mountainous parts of Morocco and Morrocan locals have been making tea with it and other herbs long before Camellia sinensis made its way to the region. Moroccan mint flavor profile. Moroccan mint offers a cleaner, purer version of the standard spearmint flavor. Spearmint is known for being relatively low in.
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A typical Moroccan gathering where Moroccan mint tea and pastries are served to welcome guests (picture taken in 1983, Fez, Morocco) | Credits: Bruno Barbey. Moroccan Mint Tea Ceremony. In old Morocco - and still today in traditional Moroccan families -, the family head male was the person in charge of making Moroccan mint tea.