Description
The spicy smell of fallen leaves, the smell of dry roses, the smell of fresh mint... the smells of autumn and the smells... Morocco, where fall only on the calendar. Moroccan mint tea... and even in combination with Hyleys... There is nothing easier and nothing more delicious.
Ingredients
-
Sugar
175 g
-
Black tea
1 Tbsp
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Water
1.5 l
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Mint
60 g
Cooking
Tea can take, in principle, any from black to green without additives. I chose this one, from the Christmas series Hyleys, I thought it was perfect for Moroccan tea: a blend of hibiscus and black tea, cinnamon, dry rose petals...
Rinse the jug with hot water and pour into a tea. Pour a glass of boiling water...
... stir with a wooden stick and quickly drain the water, trying not to throw out tea leaves.
Tea put all the mint and sugar.
Pour the remaining boiling water.
Allow the tea to steep 5-8 minutes.
Remove the float on the surface of the mint leaves and serve! If desired, the sugar can be added. Cold tea is also delicious!
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