Having mastered the regular istikan of tea, a whole world of flavored tea opens up before your eyes.
One of the most popular is mint tea. There are also sage tea, as well as lemon tea, but mint is far more popular.
I don’t know why people associate mint tea so much with Morocco, when it is in fact an Arab infusion which has been inherited by Morocco.In either case, it is delicious and healthy: perfect for after a heavy meal to help in digestion.
You can also opt to make it with green tea and greatly reduce the caffeine content.
If you can lay your hands on some peppermint, do not hesitate to use it instead of regular mint.
5 cups cold water
5 tsp loose tea
5 Tbsp sugar
2 handfulls fresh mint leaves
Using a tea kettle, put the tea leaves and the cold water.
Place over medium heat until beginning to simmer (10 to 15 minutes).
Remove from heat, strain, discard the tea leaves, return the liquid to the kettle.
Stir in the sugar until dissolved, toss in the mint leaves and submerge completely.
Let seep, covered, 10 minutes.
Discard the mint leaves, and return the tea to heat until just before boiling.
Serve hot in cups or istikans with additional fresh mint and sugar.