Moroccan-style green tea mint 250 grams

Chinese green tea, mostly gunpowder, with a bit of chun mee too. Egyptian Curled Mint. A hint of spearmint oil. These ingredients ensure the incomparable bouquet of the refreshing, exquisite tea that makes dreams of North Africa come alive. At the end of the 18th century, large quantities of green tea arrived in Moroccan ports from Asian colonies of European countries. Mint has long been used there not only as a spice, but also as the basis for a highly valued and popular hot drink. So what to do with the abundance of imported goods? Smart traders managed to attract attention and arouse interest. The demand was not long in coming. The successful mixture of green tea and green herbs was a welcome alternative to expensive coffee and frowned upon alcohol. "Whisky Marocain", as it is jokingly and self-deprecatingly called, can rightly be called the national drink of Morocco. Practical for you all year round: Our Moroccan-style green tea contains dried mint, supplemented and refined with a little natural aroma. Here's how it's done: Boil water until it's bubbling, leave it uncovered for five to ten minutes and let it cool down. Pour it over the loose tea. Use one teaspoon per cup and steep for three minutes. Traditionally, it is sweetened with plenty of sugar. It tastes especially good with honey. In addition, baklava, Arabic pastries ... a dream from a thousand and one nights. In North Africa it is drunk hot and poured from a richly decorated silver pot in a high arch into delicate glasses. It tastes good, cools and invigorates, but also cold, ice-cold in summer. Shelf life: If you store it away from sunlight, heat sources, moisture and atmospheric oxygen, you can store it for several months without any loss of quality, at least a year.