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Thursday, May 29, 2014

Moroccan mint tea (vegan)

The Moroccan mint tea is not just another kind of tea, it's an experience. That may sound like the dumbest cliche I've ever uttered, but the cultural significance and the everyday, almost ritualistic, presence of this drink makes it a cult icon for anyone passionate about exploring diversity. The tea serving ceremony almost matches the seriousness of the Japanese one. 
Last, but not least, it's also delicious. The mint flavor has an intensity that will blow you away, and the tea itself is a bit sweeter than what the average European is used to. I'm in love with it. 
Recipe sources: here and here.
More on the cultural background and importance of the drink: here and here.

Last year: Potage Parmentier (Leek and potato soup) (French).
Two years ago: Pork bites in sweet and sour sauce (Thai-style).
Three years ago: Teriyaki salmon fillets (Japanese)Mushroom, pickled cucumber and cheese saladDanish pastries with strawberry / cream cheese filling and Green pasta with Jamon serrano, Parmesan, mozzarella and olives.

Ingredients (makes 4 serving cups):
  • 1 tablespoon Chinese gunpowder green tea
  • 1 large bunch of fresh mint
  • 1 liter boiling water
  • 3-4 tablespoons sugar or to taste

Now, as you may have noticed, I used a really lovely packed mix I managed to get my hands onto, instead of the fresh mint. But it's really easy to make from scratch as well.
Boil the water. Mix the remaining ingredients in the water until the sugar dissolves. Let sit for 10 minutes. Strain, pour into cups and serve.
It's done. Sip away :)

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