It’s Friday the 13th, it’s Fiesta Friday and I’m back home at The Glen House after a glorious holiday!
Where were we, you ask? Magical Marrakech! I’ll tell you more next week…..
For now I’d like to share my new favourite breakfast drink, mid-morning drink, after-a-swim drink, after-dinner drink, before-bed drink…. Mint tea!
It’s no secret that I love tea (I wrote a post about chai tea a few months back), so to indulge in a sweet, refreshing version whilst on holiday was delightful.
Chinese gunpowder green tea is preferred for making Moroccan tea. The “gunpowder” refers to the compression of the dried tea leaves into tiny pellets; seemingly, the more compact, the better the quality.
Added to this, is a generous quantity of fresh spearmint leaves. While fresh spearmint is the most popular choice for mint tea, smaller quantities of dried peppermint leaves may also be used.
Moroccan mint tea is famously sweet!
When we were served tea, it was poured from an arm’s length above each glass which gave it a nice foamy head and helped cool it slightly. Dr Doolittle got very good at this trick!
It goes without saying, that having bought a teapot and glasses as souvenirs that we’d be making mint tea at The Glen House! However, our fresh leaves are of the garden mint variety, so I’ll have to look into purchasing some spearmint.
I’ll be bringing a pot to Angie’s place for the novice gardener fiesta friday party.