Moroccan tea, a divine taste with a minty note, perfectly quenches thirst, makes it easier to feel the heat in summer. Moroccans know that hot tea helps fight heat more efficiently than a cold drink, so they brew it all the time. It is prepared on the basis of green tea. The drink is distributed in hot countries, gained popularity in Europe, appeared in our country relatively recently. There are many recipes and methods for its preparation, some of which are presented in this article.

Description of Moroccan tea and its composition

Traditionally used for brewing is green tea Ganpauder, grown in eastern China in Zhejiang, and mint. This tea appeared in Moroccan culture a long time ago. Old-timers say they drank it hundreds of years ago. Historical evidence suggests that green tea appeared in Morocco in the 18th century, when trade with Spain and Portugal flourished. However, there are some suspicions that tea appeared in Morocco back in the 12th century.

Its taste is very specific. It is served on a tray in beautiful ornate teapots and glasses. Tea seemed too bitter to the Moroccans, so they started adding mint and sugar to it. These features made it a national treasure. Many, precisely because of the large amount of sugar, do not like the traditional way of making Moroccan tea. However, due to the original taste and composition, the drink quenches thirst quite effectively.

In many countries, during the tea ceremony, it is recommended to drink three glasses of the Moroccan drink for health, love and long life.The first cup of tea is as pleasant as life, the second is strong as love, the third is bitter as death. This drink should be prepared in silence, by a person with good thoughts and good manners. A mint tea treat is a sign of hospitality in Morocco.

 

To emphasize the importance of this tea in culture, cups poured to the top are a sign of abundance. The classic composition of Moroccan tea includes only two ingredients - Chinese tea and a lot of mint. On sale you can find different versions of the finished tea mix: with cinnamon, star anise, anise and other herbs. However, such a composition is rarely used by Moroccans; they prefer to cook it in a special way.

In the countries of North Africa, if you are offered Moroccan tea, refusal can be considered rude, will cause resentment and disrespect.

Moroccan tea ceremony traditions

Moroccan tea has many recipes for making it. There is a difference in its composition. It is imperative to have a metal (silver, copper or steel) high kettle.

  • It should be brewed in a metal teapot, tall vessels are ideal.
  • The tea leaves are poured into dry dishes and poured with boiling water, rather than hot water, as is done when brewing regular tea.
  • Boiling water removes unpleasant bitterness from tea leaves. The first tea leaves should be drained, so the taste of tea is cleared.
  • Next, the tea leaves must be mixed with other components (spices, mint, citruses), following the selected recipe.
  • The mixture is poured with boiled water and the dishes are placed on the oven, brought to a boil, stirring constantly.
  • The boiled infusion needs to be poured several times from the vessel into the glass and back. So the infusion cools down and reaches the desired (comfortable) temperature for consumption.
  • In order for foam to form on top of the tea, a mint drink is poured into glasses from a height of its own height (for this trick to be performed, training will be required).

The tea ceremony is similar to a special ritual, they approach it very seriously, exclusively men are engaged in brewing.

How to make Moroccan tea at home

In order to get as close as possible in taste to the mint drink prepared by the Moroccans, one should thoroughly prepare. Tea and boiling water alone will not be enough.

What do you need to prepare?

  1. A prerequisite is purified (spring), drinking boiling water.
  2. Green Chinese tea from Zhejiang with rolled leaves. If desired, Moroccan tea can be prepared on a variety of tea bases.
  3. Moroccan peppermint variety spicata, fresh or dried. By adding a different type of mint, you will get a different taste of tea.
  4. Sugar is traditionally used lump because it dissolves more slowly. Although you can use cane granulated sugar.
  5. You must have a metal jug with a narrow neck and a hinged lid. You can prepare a drink typical of Morocco in it. Alternatively, a kettle that can be heated on fire with a lid is suitable.
  6. They serve tea in beautiful glass cups on a tray with sugar, or put honey with sweets. As a decoration, use fresh sprigs of mint.

So, if you do not know how to make Moroccan tea, this will require: 1 liter of water, 3 teaspoons of tea, quite a lot of mint, sugar 6 pieces. You can choose any of the methods below or use the simplified version of ordinary tea brewing.

Classic recipe

Essential Ingredients:

  • green tea - 3 tsp;
  • water - 1 liter;
  • a cup of mint;
  • sugar - 6 pieces (5-6 tsp).

Cooking:

  1. Put tea in a jug. Pour boiling water over the tea, after which you need to wait a bit until the leaves open and clear.
  2. Drain the water, add mint and half sugar. Pour boiling water. Put on fire, bring to a boil.
  3. Pour the rest of the sugar, mix well.
  4. Pour in glasses in three stages, pouring the tea back into the jug so that the sugar and tea mix well, then the drink will get the right taste.

To feel the taste of Moroccan tea, they drink it in small sips, then it is well absorbed by the body, quenches thirst.

Moroccan tea with cinnamon and mint

Essential Ingredients:

  • boiling water - 900 ml;
  • green tea - 3 incomplete spoons;
  • a handful of mint;
  • 30-35 g of lump sugar;
  • cinnamon stick.

Cooking:

  1. First of all, boil water to 100 degrees Celsius.
  2. We fall asleep in the kettle of herbs, pour them with boiling water. Cook tea with cinnamon and mint for 10-15 minutes.
  3. Next, add sugar, boil a little so that it has time to dissolve.
  4. Throw the cinnamon stick. Mix the contents of the jug. Remove from heat.
  5. For a pronounced taste of cinnamon, you can additionally put the sticks in glasses with tea. Ground cinnamon will not work, as there will be sediment at the bottom of the glass.

Cooking with spices

Essential Ingredients:

  • Ganpauder tea - 1.5 tsp;
  • boiling water - 500 ml;
  • lump sugar - 3 pcs.;
  • anise - 1/5 tsp;
  • cinnamon stick;
  • slice of lemon;
  • mint - 2 tablespoons.

Cooking:

  1. Boil water.
  2. Put tea in a jug, pour it in, stand for 1-3 minutes, drain the water. Then pour boiling water again.
  3. Put the jug on the fire, bring to a boil, add spices, sugar. Boil again.
  4. At the end of brewing add mint and lemon.
  5. Mix the tea well, remove the heat. Pour into cups in three stages.
  6. Boiling a lemon is not necessary, slices can be put immediately before serving.
  7. When re-brewing, sugar and fresh mint are added to the jug.

How to brew with star anise

Essential Ingredients:

  • 3 tablespoons of green tea;
  • a handful of fresh (dry) mint;
  • 2-3 - star anise anise;
  • sugar cubes or sand (optional);
  • boiling water - 1 liter.

Cooking:

  1. Pour green tea into the teapot, pour boiling water over it. Pour out the water and again fill with a fresh portion of boiling water. This will rinse the tea, deprive it of bitterness.
  2. Add mint, star anise and sugar to the teapot. Heat to a boil, cook for about 3 minutes.
  3. When serving, use the Moroccan mixing technique by pouring tea three times back from a glass into a jug. Then pour the tea into glasses, slowly increasing the height of the kettle.

Instead of star anise, you can add it to Moroccan tea: anise, saffron, cinnamon, ginger, cardamom, ginger, nutmeg and other spices.

Moroccan tea with orange

Essential Ingredients:

  • 1 tbsp. a spoon of green tea;
  • Moroccan mint;
  • 1 liter of water;
  • cane sugar;
  • 1 orange

Cooking:

  1. Boil 1 liter of water in a kettle or saucepan. Put the tea in the teapot, pour a glass of boiling water and mix it vigorously. Then pour tea into a glass and leave it. This is the so-called soul of tea.
  2. Pour another glass of hot water, mix and this time pour tea. Re-brewing will help get rid of tea waste and weaken the bitter taste.
  3. Then add peppermint, half an orange, and sugar to the kettle. Fill the contents with hot water.
  4. The kettle should be heated again to a boil. Slow pouring into a glass helps to mix the taste and cool the tea. Cut the remaining orange into slices, place in glasses.
  5. Lift the kettle and pour the tea into small cups so that foam appears on the surface. Serve it well at the end of the meal, on hot summer days.

The benefits and harms of Moroccan tea

A mixture of mint and green tea gives an excellent taste and aroma, in addition, this drink does not have any harmful impurities.

If you drink Moroccan tea regularly, it helps in the treatment of various types of ailments:

  • Ideal for digestion, for this reason it is often drunk after meals. Tea mix stimulates the production of bile and gastric juice, speeds up digestion. It relaxes the muscles of the abdomen, relief comes with cramping in the stomach. In addition, it is effective in combating constipation, flatulence and food poisoning.
  • Thanks to mint, tea affects the nervous system, a person relaxes. Ideal after a stressful day and with nervous tensions. It is recommended in the premenstrual period, for women after 40 years, as well as for everyone who suffers from neuralgia.Moroccan tea is a great solution to fight insomnia.
  • Studies have shown that green tea, combined with mint, has a positive effect on mental abilities. Contained antioxidants have a positive effect on the learning and memorization process.
  • Peppermint drink contains menthol, it is it that is very necessary during periods when symptoms of a cold are manifested. It makes breathing easier, cures cough, and removes phlegm. Soothes irritated airways.
  • The drink freshens your breath. While drinking tea, a person for a long time feels its aftertaste. Ideal for those who struggle with the problem of halitosis.

Who is contraindicated in Moroccan tea?

Despite the wide range of medicinal properties, a tea drink can be harmful. Contraindicated in children under 4 years of age. To drink with caution during pregnancy, during this period it is better to do with less concentrated drinks with the addition of mint. An allergic reaction to menthol is also possible in asthmatics. Another contraindication to drinking tea is gastroesophageal reflux disease (GERD), in combination with which mint can cause heartburn. Due to its sugar content, it is contraindicated in those with diabetes.

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