Sweet mint tea is part of life in Morocco. Boiled mint tea has been a tradition since ancient times. Green tea from China was introduced by the British and it became popular to blend it with the minty brew, sweetened with sugar. We have attempted to recreate the Moroccan experience in this tea. Full-bodied green tea from China blended with flavorful peppermint. Crisp, cooling brew that can be enjoyed either warm or iced. Traditionally served in small glasses (istikan).

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
170°F (77°C)	Best with Spring water	1	2-3	2-3

For brewing green teas, we recommend using slightly cooler water. If the water is too hot, the leaf will “stew�, creating a bitter, “spinachy� cup. Moderately hot water, 150 to 170 F, with one loose teaspoon of leaf per cup (two for larger, lighter leaf) and a steeping time of 2 to 3 minutes provides 2 to 3 satisfying infusions.

To brew traditional Moroccan mint tea, place 1 to 2 teaspoons of the blend in 8 ounces of boiling water and simmer for 5 minutes. Strain and serve sweetened with sugar to taste.