Moroccan Mint Tea

Place the gunpowder tea pellets in a small traditional Moroccan teapot (or any teapot). Pour about 100 ml of the hot water over the tea, swirl for 5 seconds, and immediately pour this first rinse water away — this 'washes' the tea, removing any dust and the sharp green bitterness that would make the tea astringent. Now pour the remaining hot water over the washed tea. Steep for exactly 3 minutes. Any longer and the tea turns bitter and sharp, overwhelming the mint.

Pack the fresh spearmint generously into the teapot — stems, leaves, and all. Moroccan mint tea uses far more mint than seems reasonable; the bunch should be large enough to stuff the pot nearly full. Add the sugar directly into the pot. Place over the lowest possible heat or simply put the lid on and let the mint infuse in the hot tea for 2–3 minutes. Traditionally, a glass is poured from the teapot, then returned to the pot, three times — this mixes and aerates the tea and dissolves the sugar. Taste and adjust sweetness — Moroccan tea should taste very sweet by most standards.

Hold the teapot high above a small glass — at least 30 cm — and pour in a thin, steady stream. The height aerates the tea and builds the traditional crown of foam on top. This foam is not incidental; it is a sign of quality and the pourer's skill. Fill small, handle-less glasses about two-thirds full. Do not stir — the layering of foam is the point. Serve immediately. In Morocco, three glasses is custom: 'the first glass is as gentle as life, the second as strong as love, the third as bitter as death'.