Serves4
- Active Time:10 min
- Start to Finish:20 min
February 2008
“Anyone who has spent time in any North African country has stories about mint tea so sweet that the glass sticks to their lips,” says Zadi. His version, though a strong tea, is light on the sweetening.
-
4
cups
water
-
1/2
cup
packed mint leaves
-
2
tablespoons
loose-leaf Chinese gunpowder tea or green tea
-
6
tablespoons
sugar or mild honey, or to taste
-
Bring water to a vigorous boil.
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Tear mint leaves and put in a teapot. Gently bruise mint with a wooden spoon to release oils, then add tea leaves, sugar, and boiling water. Cover and let steep 10 minutes.
