Moroccan Mint Tea with Gunpowder Green Tea
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Gunpowder green tea is rinsed with boiling water, then steeped for 5 minutes with fresh mint and sugar and poured from a height so it froths.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Rinse the tea. Put the tea in the small bowl, pour over 60 ml of the boiling water, swirl for a few seconds and pour the water off through the sieve, keeping the leaves. This takes the edge off any bitterness.
- 2
Brew. Put the rinsed tea, mint and sugar in the teapot, pour in the remaining 1 litre boiling water and stir until the sugar dissolves. Cover and steep for 5 minutes, no longer.
- 3
Pour high. Strain into the glasses, lifting the pot high as you pour so the tea froths, then lower it before moving to the next glass.
- 4
Serve. Add a fresh mint sprig to each glass and serve straight away, holding the glass by its rim as it is very hot.
Storage
Best drunk fresh. Leftover tea can be chilled for up to 1 day and served over ice. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- kettle
- small heatproof bowl
- fine sieve
- teapot or heatproof jug (at least 1.5 litres)
- small heatproof glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 36 kcal |
| Protein | 0.5 g |
| Carbohydrate | 8.8 g |
| of which sugars | 8.3 g |
| of which free sugars | 8.3 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0.3 g |
| Salt | 0.01 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
