Moroccan Mint Tea with Rose

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Elevate your tea time with an exotically flavoured delight. It’s worth the extra effort to craft this unique brew, and your guests who were expecting a teabag in a cup will be in awe. Warning: you may experience a sudden desire to pack your bags and travel to far off lands!

Prep Time

10 minutes

Simply Raw™ Turbinado Sugar

Simply Raw ™ Turbinado Sugar has distinctive golden crystals formed as the sugarcane juices are evaporated and crystalized. It provides a delicious mellow caramel flavour to hot beverages and as a topping on baked goods and yogurts.

Servings

5½ cups (1375 ml) boiling water 5½ cups (1375 ml) boiling water
2 tbsp (15 g) Chinese gunpowder green tea, loose leaf 2 tbsp (15 g) Chinese gunpowder green tea, loose leaf
1½ cups (24 g) fresh mint leaves (preferably spearmint), washed and dried 1½ cups (24 g) fresh mint leaves (preferably spearmint), washed and dried
6 tbsp (75 g) Redpath Simply Raw™ Turbinado Sugar 6 tbsp (75 g) Redpath Simply Raw™ Turbinado Sugar

Garnishes:

12 to 18 pcs dried rosebuds (for tea) 12 to 18 pcs dried rosebuds (for tea)
fresh mint fresh mint

Instructions

Step 1

Pour ½ cup (125 ml) boiling water into a teapot. Swirl to rinse and warm-up; discard water.

Step 2

Sprinkle the Chinese gunpowder green tea into the teapot. Add in ½ cup (125 ml) of boiling water and allow tea to steep for a minute; do not stir. If the teapot does not have a built-in strainer, carefully pour the tea (aka “spirit”) through a fine-mesh strainer into a cup and set aside until needed.

Pouring boiling water from a measuring cup into a white teapot

Pouring lightly steeped tea spirit into a glass measuring cup

Step 3

If using an external strainer or sieve, place any tea leaves that the sieve may have caught back into the teapot. Add in ½ cup (60 ml) of boiling water to the teapot. Allow tea to steep for a minute; swirl teapot to rinse leaves.

Step 4

Pour this liquid over a fine-mesh strainer (if teapot does not have a built-in strainer) into a cup or bowl; discard liquid. Place tea leaves back into the pot.

Two measuring cups of tea, one light and one dark

Step 5

Roughly tear mint leaves and add to teapot. Sprinkle the Redpath Simply Raw™ Turbinado Sugar over the mint leaves. Add 4 cups (1000 ml) of freshly boiled water over the green tea, fresh mint, and turbinado sugar. Stir gently to dissolve sugar. Cover and steep for 5 minutes.

Pouring turbinado sugar from a measuring cup into a teapot of mint tea

Step 6

Gently stir in the reserved tea (“spirit”).

Step 7

Add 2 or 3 rosebuds to the bottom of each glass or teacup, pour the hot tea (use a strainer, if needed) over the rosebuds in each glass. Garnish tea with fresh mint. Serve immediately.