Moroccan Mint Tea

  • Aug, 16 , 22
  • Shuli Madmone


2 cups


1 Tbsp. Green Tea - Sencha Powder
1 Tbsp. Spearmint leaves
2 tsp sugar or maple sugar for taste
fresh mint leaves for garnish (optional)


Bring two cups of good quality water to a boil. You'll be filtering out the leaves later, so a sauce pot will be fine. Reduce the heat and allow water to simmer.


Add to simmering water the green (gunpowder) tea, spearmint leaves, and Whole Spice Maple Sugar mixture and let steep for 5 minutes, or until desired strength. Pour the tea mixture through a fine-meshed strainer or sieve to remove any particles, and taste-test the sweetness.


In pouring the tea, try doing it the Moroccan way, which is from a high distance (approximately 12 inches). This creates a frothy top layer that Moroccan tea is famous for.


Now, relax and enjoy!