HOW TO MAKE MOROCCAN TEA RITUAL - GUNPOWDER GREEN & MINT
In Morocco, in souks and bazaars, homes and offices, tea is a central part of life. People brew gunpowder green tea with heaps of sugar and fresh mint, in tall silver teapots with long elegant spouts.
When the brew is ready, the steaming liquid is poured from a height of 18 inches or more, so that delicate bubbles form on the surface of each glass.
Served with dried apricots, dates or with a lamb tagine with couscous and often used to help sell a carpet.
Perfect for a pick-me-up - a spoonful of honey makes a nice alternative to sugar.
Ingredients
Green tea, just like black tea, comes from the Camellia Sinensis variety
- - Key difference between green and black teas? Green isn't oxidised, whereas black tea is ("oxidation" is just the natural reaction of the tea with air that affects strength and colour in black teas)
- - The leaves often go through a short period of withering to remove moisture
- - The leaves are lightly steamed or pan-fried to stop the tea oxidising
- - Twisting or rolling follows, freeing the aromatic juices that you'll enjoy later!
- - The leaves are naturally dried or gently heated, removing nearly all moisture
- - Finally, leaves are graded by quality
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