Morocco has a very important tea culture that focuses on the use of green tea leaves and mint leaves. Green tea, often a gunpowder tea, is steeped long and hard – sometimes for ten to fifteen minutes to create a strong and bitter brew. The tea is then strained, sugar is added, and the brew brought back to a rolling boil. Lastly, fresh mint leaves are steeped in the mixture for just a few minutes to impart a fresh mint flavor. Of course, some people just brew the mint leaves straight up.
Our Moroccan Mint achieves that ancient flavor without the ceremony. High grade green tea and dried peppermint are tossed together in a measured ratio to achieve an excellent balance. The result is a pert green tea flavor with a hint of mint that rejuvenates the mind and body with every sip.
|Ingredients||Green tea, peppermint.|
|Botanical Name||Camellia Sinensis|
|Basic Preparation||Caffeinated; 3 grams of tea per six ounces of water yields approximately 150 cups per lb. of tea.|
|Recommended Applications||Start with cold, fresh water. Preheat tea pot, use approximately 3 grams of tea leaves for 6 oz of water. For tea, steep 4 minutes. For Herbal Teas/Tisanes brew as black teas, with water to rolling boil. Pour over tea or herbal, do not boil botanicals when making tea.|
|Handling / Storage||To be stored in a cool, dry area out of direct light.|
|Country of Origin||China|
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