Creative Green Tea Infusions
Recipes That Get Right to the Scoop
Moroccan mint is a blend of spearmint, gunpowder green tea and plenty of sugar. For easy preparation, use “Dizain”, Poetic Tea’s blend of spearmint and pinhead gunpowder green or you can use fresh spearmint from your garden with an unblended gunpowder green tea (Poetic Tea’s “Epic” is an nice organic, lightly rolled pinhead gunpowder that works great for this recipe).
Ingredients
To make four 8 oz Moroccan Mints, you will need:
2 Tbsp Dizain (a Moroccan Mint green loose tea from Poetic Tea Company)
4 1/2 c. boiling water
2 Tbsp sugar (a traditional Moroccan mint is very sweet, but this version is much lighter on the sugar — adjust for preference)
Alternatively, use a gunpowder green and four to eight sprigs of washed fresh spearmint.
The Process
Here’s the scoop:
Bring water to a boil and pour 1/2 c. over your leaves to rinse them; immediately strain and discard water;
Once water has cooled for a minute, pour remaining four cups over your leaves and steep for five minutes;
Strain leaves, add sugar and stir.
Garnish with fresh mint if desired and serve immediately or chill to enjoy iced later.
Alternatively, brew unblended gunpowder green leaves and fresh spearmint together, then strain, sweeten and serve with a sprig of fresh mint.
Pro Tips:
Once you’ve strained your leaves, place them in heat resistant jar or an infuser bottle and pour two cups of hot water over them, sweeten if desired, and refrigerate for a light, refreshing beverage later. (If using a jar, allow brew to cool to room temperature before refrigerating so it doesn’t crack.)
These infuser bottles work great for recycling once-used leaves or for creating brand new infusions — you can pop them right in the fridge after pouring boiling water in them. I absolutely love them. Both designs hold 15 ounces and I would recommend the bamboo one for warm infusions you’d like to it drink later (it keeps warm for hours). I recommend the double-walled glass bottle for infusions you’d like to chill overnight (the double chamber in this one is perfect for adding fruit and additional herbs).
