Tea time is never passed up in Morocco.
The tradition runs deep in the veins of its people. Vibrant mint leaves, crystals of sweet sugar, and rich green tea and joined together as the holy trinity of northern Africa. Tea time is not the time of day, but a ceremony and an offering among friends. With much care and attention, the tea evolves in layers before being poured from high into your tiny glass. Perfectly balanced and refreshing. Even with the sun out, there is nothing better worth sipping slowly to savor the flavor and the moment.
Recipe: Moroccan Mint Tea (a.k.a. “Berber Whiskey”)
Perfect for snuggly winter days under a blanket, a pick-me-up and mellower in equal measure.
one 6-8 cup teapot
1/3 cup gunpowder green tea
freshly boiled water (quality will determine the quality of your tea)
1/3 cup sugar (or to taste)
one bunch fresh mint (spearmint or your favorite variety)
This is not as complicated as it sounds. But it does take a few steps. Cover just the amount of tea with boiling water and pour off the first small glass. Save aside. Pour boiling water over the tea again and swish around. Pour off second glass of dark tea and discard. This cleans the tea. Put the first glass of tea back into the pot. Fill with the sugar, fresh mint and boiling water to desired level in your tea pot.
(If you have a metal teapot that can be put over a flame, it is traditional to bring the tea to a boil again at this point.) If you don’t have a metal tea pot, just let it sit for a minute. Pour the tea from on high to aerate it, creating bubbles. Serve with Harscha- Moroccan semolina cookies .