Moroccan Mint Tea
- 2 tsp china tea
- 6 tsp Moroccan mint – chopped
- 900 ml boiling water.
Spoon the tea and mint into a large warmed teapot. Pour on boiling water and leave to infuse for 5 minutes.
Strain into glasses or delicate cups and sweeten to taste, serve garnished with a whole mint leaf.
The tea maybe strained and chilled, and stored in the fridge, to serve as iced mint tea.
In this case sweeten to taste whilst still hot.