I’m a morning tea drinker, and just last week, made my annual transition from hot tea to iced. In Morocco, hospitality and friendship are often shown with an invigorating mint tea. I received these beautiful Moroccan tea glasses from my friend at A Curated World, which specializes in authentic artisan goods from around the globe, and decided to make a minty iced tea that suited them.
A lovely way to start your morning or take an afternoon break, this rejuvenating iced ginger mint tea is infused with slices of fresh ginger and a handful of fresh mint leaves. Like any tea, be sure not to let the teabags steep too long, or the result can be bitter.
Traditionally, a Moroccan mint tea contains sugar (the sweetness varies by region) and features the impressive ritual of pouring from high above the cup from an ornate stainless steel teapot. This recipe calls for agave nectar as a sweetener. To prepare, simply boiled the ingredients in a pot and let them cool, ultimately transferring the tea to a bottle or pitcher for serving.
- 6 tea bags of sencha green tea (or, 6 teaspoons loose green tea)
- 6 c water
- ¾ c mint leaves
- ¼ c fresh ginger, peeled and sliced
- 2 T agave nectar
- additional mint leaves for garnish
- In a medium saucepan, bring water to a boil. Add tea bags (or tea strainer with leaves), mint leaves and ginger and cover. After 5-7 minutes, remove tea bags. Continue to steep mint leaves and ginger another 12 minutes.
- Strain leaves and ginger. Stir in agave nectar. Transfer to a pitcher and refrigerate at least 2 hours or until chilled.
- Serve in glasses over ice garnished with mint leaves, if you like.