We have taken the traditional Moroccan Mint tea and made it better. While this beverage has been served in North Africa and the Middle East for centuries, the quality was oftentimes in question. We have replaced low quality green tea with jasmine tea and our fresh peppermint adds to the overall flavor while not overwhelming it.
Organic Moroccan Mint
Our Organic Moroccan Mint has a potent menthol quality that is further accentuated with hints of jasmine flower and pan-fired green tea. The cooling sensation and delicate body combine to create an extremely refreshing tea that can be enhanced with a touch of sugar or honey.
Use fresh tap water, preferably filtered to remove chlorine. Bottled waters labeled "spring water" work best. Distilled, mineral, or water labeled as "drinking water" should be avoided as they tend to have too much or too little mineral content to produce an ideal cup. In general, softer water requires a shorter steeping time and harder water requires a longer steeping time.
Green teas steep best when heat dissipates throughout the steeping process. (This is referred to as allowing the tea "to breathe.") Teapots made from silicon based materials such as glass or porcelain are ideal. Small pots (12 oz. or less) prevent stewing or over-extraction since they contain a smaller volume of water that can cool more quickly.
China green teas tend to steep best using water cooler than boiling, with 165-180° F as ideal. Boiling water will over-extract the tea producing a bitter, astringent cup. A quick way to cool the water is to pour it into the empty teapot. Then pour the water into a cup(s). Using the cool teapot and cups should cool the water to an appropriate temperature. If not, wait a minute or two, before adding the leaves and water to the pot.
Measure 1-1.5 tablespoons or 3-4 grams of tea per 6-8 oz of water. For a stronger cup, use more tea and reduce the steeping time slightly. Using the proper amount of leaves should allow for a second steeping (reusing the leaves for a second pot). Be certain to pour out all of the first infusion so the water doesn’t continue to steep the leaves beyond the specified time.
Steep the tea for 2-3 minutes. The quality and composition of the water dramatically affects the steeping time so you should experiment to find a time that suits your palate. For a second steeping, infuse for 30 seconds to a minute.
Organic Moroccan Mint
Countries in Africa and the Middle East are often recognized as the some of the oldest tea importers. The trade route referred to as the Silk Road brought goods not only east through China but also west into Asia and the Middle East. Later this trade route expanded into Africa in an effort to reach Europe. Tea eventually reached Morocco although the tea drinking culture didn't really take off here until ships began stopping as they transported tea from China to Europe.
Green tea was consumed in this part of North Africa because it was cheap, widely available, and suitable for the hot desert climate. Fresh mint was added to enhance the flavor of tea and sugar was added to cut its bitterness. While most countries in North Africa and the Middle East now consume black teas due to European influence and the abundance of black tea producing countries in the region, Morocco continues to follow tradition in its consumption of primarily green tea.
With the history of Moroccan tea drinking in mind, I set out to create a blend that honors tradition yet enhances the standard formula for a Moroccan mint tea. I have replaced the cheap smoky green tea with a jasmine tea to add complexity and depth to the cup. Our dried peppermint adds a strong menthol quality and the jasmine flavor just peaks through to complement the mint flavor while not detracting from it.
Ultimately my goal was create a cup that was refreshing and soothing: a tea that would taste great on the coldest winter day or refreshing on the hottest day of the year. If I lived in Morocco, this is the tea I would want to drink.