Marokkanischer Minztee

Chinese green tea, mainly Gunpowder, also a little Chun Mee. Egyptian curly mint. A hint of spearmint oil. These ingredients provide the incomparable bouquet of this refreshing, exquisite tea that lets dreams of North Africa arise.

At the end of the 18th century, large quantities of green tea from Asian colonies of European countries arrived in Moroccan ports. Mint had long served there not only as a spice, but also as the basis for a highly valued and universally popular hot beverage. So what to do with the abundance of imported goods? Clever merchants succeeded in attracting attention and generating interest. Demand did not take long to follow. The successful blend of green tea and green herb was a welcome alternative to expensive coffee and frowned-upon alcohol. "Whisky Marocain," as it is jokingly and self-ironically called, can rightfully be described as the national drink of Morocco.

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

How to prepare: Bring water to a bubbling boil, let it stand uncovered for five to ten minutes to cool down. Pour it over the loose tea. Use one teaspoon per cup and let the infusion steep for three minutes.

Traditionally, it is sweetened with plenty of sugar. It tastes especially good with honey. Serve with baklava, Arabic pastries ... a dream from One Thousand and One Nights. In North Africa, it is drunk hot and poured from a richly decorated silver teapot in a high arc into delicate glasses. It tastes good, cools and invigorates, but can also be enjoyed cold, or iced in the summer.

Shelf life: If stored away from sunlight, heat sources, moisture, and atmospheric oxygen, you can store it for two years without any loss of quality.