Marokkanischer Minztee

Chinese green tea, mainly Gunpowder, and a little Chun Mee. Egyptian spearmint. A hint of spearmint oil. These ingredients create the incomparable bouquet of this refreshing, exquisite tea that evokes dreams of North Africa.

At the end of the 18th century, large quantities of green tea arrived in Moroccan ports from Asian colonies of European countries. There, mint had long been used not only as a spice but also as the basis for a highly prized and popular hot drink. So what to do with the abundance of imported goods? Clever traders managed to attract attention and arouse interest. Demand was not long in coming. The successful blend of green tea and green herb was a welcome alternative to expensive coffee and reviled alcohol. "Moroccan whisky," as it is jokingly and self-deprecatingly called, can rightly be described as the national drink of Morocco.

Practical for you all year round: Our Moroccan-style green tea contains dried mint, supplemented and refined with a little natural flavor.

How to prepare: Boil water vigorously, let it stand uncovered for five to ten minutes to cool. Pour it over the loose tea. Use one teaspoon per cup and let it steep for three minutes.

Traditionally, it is sweetened with plenty of sugar. It tastes particularly good with honey. With baklava, Arabic pastries... a dream from a thousand and one nights. In North Africa, it is drunk hot and poured from a richly decorated silvery pot in a high arc into delicate glasses. It tastes, cools and invigorates, but also cold, iced in summer.

Shelf life: If stored protected from sunlight, heat sources, moisture and atmospheric oxygen, it can be stored for several months without loss of quality, at least one year.