Malty Ceylon and Assam teas mix together with the cool accent of peppermint for this flavorful tea.
Ingredients:
Dimbula, Sri Lanka and Assam, India FBOP (Flower Broken Orange Pekoe) black tea; Oregon, USA Peppermint
Information: Traditionally Moroccans consume a harsh beverage prepared with fresh or dried mint leaves. The English were thought to have introduced Moroccans to tea, which was delightfully welcomed as a pleasant way to blend out the harshness of mint. The introduction came about on account of the proximity of the British at their garrison in Gibraltar. The trade links between Gibraltar and Morocco made the blending of cultures and the adoption of black tea a natural extension of their geographic position.
We have taken some liberties with this blend as Moroccans originally used green tea in their mix and we have substituted fine black teas for their strength. If you can picture yourself sitting on a long fringe carpet in a colorful tiled room decorated in bright Islamic design, sipping from a small hand-painted glass -you may discover one of the many pleasures of this ancient kingdom. Moroccans say that tea should be bitter as death, sweet as life, and as mellow as love. We’ve tried to capture that in this cup.
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3–7 minutes according to taste (the longer the steeping time the stronger the tea). Pour into your cup and add milk and sugar to taste.
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