Moroccan tea
In Morocco, the captivating scent of mint is almost ubiquitous. Nothing like a mint tea to be transported to a moment in the land of the setting sun.
The mint tea, a ritual
The national drink symbolizes friendliness, hospitality and relaxation at any time of the day.
Tea made its debut in Morocco in 1854, during the Crimean War. Due to the blockade of the Baltic, the British merchants seeking new markets for their goods. They turn to the ports of Tangier and Mogador (Essaouira).
Preparation: Pour the water into a saucepan. Boil 1.5 liters of water in a covered container, preferably. Rinse the teapot with boiling water. Thé.Verser put on tea, 1 cup of boiling water to rinse. Jetter this rinse water. This rinsing removes some of the bitterness of tea. There is a small teapot with a filter in the spout .... Then dip the mint rinsed and drained into the teapot. - Add the sugar to desired taste. Fill in the pot of boiling water. Do not allow the mint to the surface so it does not blacken. Cover. Let the tea infuse for 5 minutes before serving. "Drinking very hot.
Tips: • To get a good brew, you must first have a good, pure water, fresh, odorless and limestone. If tap water is too chlorinated or limestone prefer water sold in bottles.
• To make a good tea water should never be boiling, but simmering, round bubbles must rise to the surface.
• The teapot should not be used for any other purpose. It should be reserved for tea. Choose the clay or porcelain. Never wash with detergent, rinse and drain just without wiping.
• Do not warm the tea prepared, and this alters its taste. It is better to use a thermal carafe, which will keep your tea at the right temperature.
• Serve with biscuits or fruit cake.
The mint tea, a ritual
The national drink symbolizes friendliness, hospitality and relaxation at any time of the day.
Tea made its debut in Morocco in 1854, during the Crimean War. Due to the blockade of the Baltic, the British merchants seeking new markets for their goods. They turn to the ports of Tangier and Mogador (Essaouira).
Preparation: Pour the water into a saucepan. Boil 1.5 liters of water in a covered container, preferably. Rinse the teapot with boiling water. Thé.Verser put on tea, 1 cup of boiling water to rinse. Jetter this rinse water. This rinsing removes some of the bitterness of tea. There is a small teapot with a filter in the spout .... Then dip the mint rinsed and drained into the teapot. - Add the sugar to desired taste. Fill in the pot of boiling water. Do not allow the mint to the surface so it does not blacken. Cover. Let the tea infuse for 5 minutes before serving. "Drinking very hot.
Tips: • To get a good brew, you must first have a good, pure water, fresh, odorless and limestone. If tap water is too chlorinated or limestone prefer water sold in bottles.
• To make a good tea water should never be boiling, but simmering, round bubbles must rise to the surface.
• The teapot should not be used for any other purpose. It should be reserved for tea. Choose the clay or porcelain. Never wash with detergent, rinse and drain just without wiping.
• Do not warm the tea prepared, and this alters its taste. It is better to use a thermal carafe, which will keep your tea at the right temperature.
• Serve with biscuits or fruit cake.
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