Moroccan Mint Tea with Rose
Back to Recipes & MoreIngredients
- 5½ cups (1375 ml) boiling water
- 2 tbsp (15 g) Chinese gunpowder green tea, loose leaf
- 1½ cups (24 g) fresh mint leaves (preferably spearmint), washed and dried
- 6 tbsp (75 g) Redpath Simply Raw™ Turbinado Sugar
- 12 to 18 pcs dried rosebuds (for tea)
- fresh mint
Instructions
Pour ½ cup (125 ml) boiling water into a teapot. Swirl to rinse and warm-up; discard water.
Sprinkle the Chinese gunpowder green tea into the teapot. Add in ½ cup (125 ml) of boiling water and allow tea to steep for a minute; do not stir. If the teapot does not have a built-in strainer, carefully pour the tea (aka “spirit”) through a fine-mesh strainer into a cup and set aside until needed.
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If using an external strainer or sieve, place any tea leaves that the sieve may have caught back into the teapot. Add in ½ cup (60 ml) of boiling water to the teapot. Allow tea to steep for a minute; swirl teapot to rinse leaves.
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Pour this liquid over a fine-mesh strainer (if teapot does not have a built-in strainer) into a cup or bowl; discard liquid. Place tea leaves back into the pot.
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Roughly tear mint leaves and add to teapot. Sprinkle the Redpath Simply Raw™ Turbinado Sugar over the mint leaves. Add 4 cups (1000 ml) of freshly boiled water over the green tea, fresh mint, and turbinado sugar. Stir gently to dissolve sugar. Cover and steep for 5 minutes.
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Gently stir in the reserved tea (“spirit”).
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Add 2 or 3 rosebuds to the bottom of each glass or teacup, pour the hot tea (use a strainer, if needed) over the rosebuds in each glass. Garnish tea with fresh mint. Serve immediately.
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