Discard the water and add the tea 24 mint leaves and sugar to the teapot.
Arabian mint tea recipe.
4 cups water cup sugar 3 black tea bags 5 6 fresh mint leaves.
Pour out the glasses of tea about two thirds to three quarters full.
This time we discard the water because it is considered to have the negative part of the tea.
Set aside for 5 minutes to infuse and to cool slightly.
Set out glasses for the tea.
Taste and season with salt and pepper.
Heat on high until water is boiling and sugar has dissolved.
Pour the same quantity of one cup boiled water over the green tea into the teapot.
Stir in sugar to taste and mint sprigs and steep 3 to 4 minutes more.
Fill just one glass with the tea then pour it back in the pot.
Let the tea brew for three minutes.
Add the beef stock tomato paste and worcestershire sauce and cook stirring occasionally for 5 minutes or until sauce thickens slightly.
Here is the recipe.
There s just no comparing the flavor of brewing from fresh leaves vs.
Or you can choose to serve with absolutely nothing at all.
Swirl to combine then strain and discard water leaving tea in pot this cleans and removes the bitterness of the tea.
Pour the quart of boiling water into the teapot and swirl once or twice to dissolve the sugar.
Add remaining 4 cups boiling water to tea and let steep 2 minutes.
Combine the mint and green tea and sugar in the teapot then fill it with the rest of the hot water.
Place tea in a large metal teapot with 250 ml boiling water.
Strain out and discard water reserving tea leaves in pot.
Moroccan tea can be served with meals dried fruits and nuts an array of sweets or other moroccan tea time recipes.
Allow the tea to steep for 5 minutes.
Heat it just until it reaches a simmer.
Instead of stirring the sugar may be mixed into the tea by pouring tea into a glass then returning the tea to the pot.
This helps to dissolve and distribute the sugar.
Some moroccans prefer to add the mint leaves after the tea has steeped.
While water is boiling add the tea bags and mint leaves and boil rapidly for 3 minutes.
Remove from heat and add arabian mint tea with honey tea bags.
Pour the water out and discard it.
Keep the tea leaves inside the pot.
Add boiling water to a teapot that holds about 4 cups water and swirl to warm.
Pour water and sugar into a teapot or saucepan to boil on the stove.
Arabic mint tea.
Fresh mint tea tastes bright and clean while the flavor of dried mint can be rather bitter and dull when brewed too long.
Try to pour from an arm s length above each glass to get that nice foamy head.
Some moroccans place a sprig of fresh mint leaves directly in the glass of tea.
A shot glass is close to the slender glasses used in morocco.
Once you ve tried a cup of freshly steeped mint tea you ll never go back to the dried mint tea you get in a box.
