Thé à la menthe Tunisien (Tunisian mint tea) (vegan)

A tea just as important to the cultural background and daily life habits from Tunisia as its counterpart is in Morocco. It's sweeter than the teas you might be accustomed to, but it's deeply flavored and delicious. Delicious and refreshing both in the mid of winter or in summer. Enjoy.
Recipe source: here.

Last year: Ispanak Salatasi (Turkish baby spinach salad).
Two years ago: Papanași (Romanian ricotta-based sweet fritters).
Three years ago: Pizza with goat cheese, caramelized onions and raspberry sauce.
Four years ago: Spicy shrimp and wild rice soup (Chinese).





Ingredients (4 servings):

• 1 tablespoon loose-leaf gunpowder green tea
• 3 cups plus 3 tablespoons cool water
• 1/4 to 1/2 cup sugar
• 1 large handful of fresh mint, rinsed and picked over
• 4 tablespoons pine nuts, dry roasted (optional)

Put the tea leaves in a pot and cover with 3 tablespoons water. Bring to a quick boil then discard the water (this takes away some of the tea's bitterness and allows it to infuse for a longer time with the mint without turning the whole thing into a bitter mess).

Add the sugar to the wet leaves and cover with the 3 cups of water. Bring to a simmer. Add the mint leaves and use a spoon to crush them against the pot. Let the tea simmer for 2-3 minutes, then remove from the heat.

When preparing to serve, pour the tea back and forth into a serving glass and back in the teapot and so on (it cools a bit and it helps meld the flavors better). You can also add a teaspoon of roasted pine nuts to each glass, if you want (toast them dry in a frying pan for 1-2 minutes beforehand).