World Cuisine

Moroccan Mint Tea with Lemon Verbena

cook 20 mins
  • 2 teaspoons Chinese Gunpowder green tea leaves
  • 2–3 sugar lumps, plus extra to taste
  • large bunch of peppermint and garden mint leaves and stems
  • small bunch of lemon verbena leaves and stems
  • Place the green tea and sugar lumps in a teapot. Pour over a little boiling water and leave to steep for 5 minutes.
  • Stuff the mint and lemon verbena leaves into the pot, packing them in as tightly as you can. Add more sugar lumps to taste – the sugar enhances the flavour of the mint – and top up the pot with boiling water.
  • Place the teapot over a pan of boiling water or over a low heat on the hob, or simply cover with a tea cosy. Leave the tea to brew for 10 minutes.
  • Place 4 tea glasses on a tray. Pour some of the tea into a glass, then tip it back into the pot. Hold the pot high above the glasses and pour slowly so that bubbles form on top of the tea. Serve immediately.
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