Atay B'Nana

Ingredients

Instructions

1. 1

   Bring the water to a full boil. Warm a small teapot or heatproof pot by rinsing it with a little of the boiling water, then discard that water; this helps keep the infusion hot and steady.

2. 2

   Add the gunpowder green tea to the warmed pot. Pour in about 60 ml of the boiling water, swirl gently for 5-10 seconds, and discard this first rinse to remove bitterness and open the leaves. Immediately add the remaining boiling water.

3. 3

   Lightly bruise the mint in your hands to release its aroma, then add it to the pot with the sugar. Stir gently if needed just to help the sugar begin dissolving.

4. 4

   Set the pot over very low heat for 2-3 minutes, just until the tea is very hot and the sugar has dissolved; do not let it boil hard or the tea can turn harsh. Remove from the heat and let it stand for 2 minutes to finish infusing.

5. 5

   Mix the tea in the traditional way by pouring one glassful and returning it to the pot 2-3 times, or pour from a little height between pot and glasses to aerate it. The tea should taste balanced: sweet, minty, and slightly brisk.

6. 6

   Serve immediately in small glasses, pouring from height if you are comfortable doing so for a light foam on top. Divide evenly between 2 servings.

Nutrition per serving

Notes

• •If you prefer a less sweet tea, reduce the sugar to 25-30 g, though traditional Moroccan mint tea is usually quite sweet.
• •Fresh spearmint is most typical; if using another mint variety, use a little less if it is especially strong.
• •Do not over-steep the tea leaves, or the brew can become overly tannic and bitter.
• •For safe high pouring, keep the stream steady and start with a modest height before pouring dramatically.

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