Atay b'naanaa

Ingredients

Instructions

1. 1

   Bring the water to a boil. Meanwhile, rinse the spearmint under cold water and gently shake dry; keep a few attractive sprigs whole for serving if you like.

2. 2

   Warm a teapot or heatproof pot with a splash of the hot water, then discard that water. Add the gunpowder green tea to the pot and pour in about 50 ml of the boiling water. Swirl for 5 seconds and discard this first rinse to remove bitterness and wake up the leaves.

3. 3

   Add the sugar and spearmint to the pot. Pour in the remaining hot water, cover, and let steep for 3 minutes. Avoid over-steeping, which can make green tea harsh.

4. 4

   Stir the tea by pouring a little into a glass and returning it to the pot 2-3 times, or stir gently in the pot until the sugar is fully dissolved. Taste and adjust sweetness only if needed.

5. 5

   Serve hot, traditionally pouring from a little height into small glasses to aerate the tea and create a light froth. The finished tea should taste fresh, sweet, and pleasantly brisk, not overly bitter.

Nutrition per serving

Notes

• •For a more traditional sweet Moroccan style, increase the sugar to 40-50 g for 2 servings.
• •If your mint stems are tender, include some stems for deeper aroma.
• •Do not boil the tea leaves directly; steeping preserves the clean, smoky-green flavor of gunpowder tea.
• •Serve with pastries, nuts, or fresh fruit.

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