Tell Me MoreMoroccan mint is a blend of gunpowder green tea and spearmint leaves, which brews a pleasant, refreshing cup. Moroccan mint tea is often steeped much longer than normal green tea is, and is traditionally served sweetened.
In The Ballad of East and West, Rudyard Kipling wrote, "East is East, and West is West, and never the twain shall meet". Perhaps Kipling never visited the kingdom of Morocco. Before European discovery of the Americas, Morocco was considered by many to be at the crossroads of the world. Situated just below Spain a short hop across the Straight of Gibraltar, Morocco was for hundreds of years an important link between East and West in terms of both commerce and culture. While it's prominence as a trading mecca has diminished somewhat over the last hundred years or so, King Hassan II, Morocco's reigning Monarch still likens his country to a desert palm tree: "rooted in Africa, watered by Islam and rustled by the winds of Europe." We couldn't have said it better if we tried. There is perhaps no Moroccan tradition that illustrates this constitution better than the brewing and serving of good strong Moroccan Mint tea. It is believed that it was Europeans, specifically the English that introduced Moroccans to tea. Although no one is certain, the first shipments of tea to the country probably arrived via British interests in China. The beverage was an instant hit with the Muslim populace who already had a custom of drinking a hot beverage made of locally grown mint leaves. The British tea fit right into their lifestyle. Before long, it was discovered that when the tea was added to the mint beverage, which was heavy and harsh, the cup smoothed out and became much more palatable. And so East met West in a most satisfying way. We're pleased to offer the next best thing to a trip to a Marrakech tea stall, Moroccan Mint tea. Moroccans say that tea should be bitter as death, sweet as life and as mellow as love. Taste the flavors of worlds colliding! |
Brewing for Best ResultsIdeal Brewing Temperature: 209°F/98°C.
Minimum Brewing Temperature: 190°F/89°C. Bring filtered or freshly drawn cold water to 209°F/ 98°C. Place 1 slightly heaping teaspoon of loose tea per 8 oz of fluid water. Steep 5-7 minutes according to taste (the longer the steeping time, the stronger the tea). Acceptable Pairings: Sweetener |
origin
Tea(s) From: China Region(s): Blended in USA Ingredients
Luxury Ingredients: Green tea, spearmint iced tea instructions
Per Serving: Bring filtered or freshly drawn cold water to 209°F/ 98°C. With and infuser, use 1 slightly heaping teaspoon of loose tea per 6-7 oz of fluid water. Steep 7 minutes. Add filtered hot tea to 16 oz glass filled with ice. (Some luxury teas will turn cloudy when poured over ice). Per Pitcher: Makes 1 Quart. Bring filtered or freshly drawn cold water to 209°F/ 98°C. Place 6 slightly heaping teaspoon of loose tea in a heat resistant container. Pour 1 ¼ cup of prepared water over the tea leaves. Steep 7 minutes. With a fine mesh sieve, filter the hot tea liquor to the serving pitcher filled with ice. Add cold filtered water to top off. (Some luxury teas will turn cloudy when poured over ice). brewing tips
Making an amazing cup of tea requires several things. High quality tea, filtered or freshly drawn cold water, correct water temperature, time of infusion, and filters/infusers. Unfiltered water or too hot of water can ruin the best of teas. Always use filtered or freshly drawn cold water. Any flavor from water treatments or heavy minerals such as lime or calcium can taint the water. Brew at the ideal temperature. Too hot of water can scorch the leaves and produce a bitter brew. If you find that the tea is still bitter following the recommended brewing temperature, try lowering the brew temperature another 5 to 10 degrees. Use infusers that allow the tea leaves to fully expand and has full contact with the water. Ditch the tea bags. Know the steeping time for your tea. Too long of steeping can make your tea bitter and undesirable. Too short of time will make a weak tea. Don’t make tea in the microwave. food safety
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illness. Cool the water to the ideal brewing temperature before brewing. allergen notice
Products may be produced on machinery that packages tree nuts, soy, and dairy items. |