In Morocco, tea is a way of life. People drink tea all day. If you have a guest, you serve tea as a sign of hospitality - and as a guest, one should never refuse. The art of tea can range anywhere from a mundane occurrence to something ceremonial. Gunpowder tea and spearmint leaves are steeped in a pot, swished around so that the flavors fully bloom. Sugar is added but milk is not, and then served in ornate glasses.
Moroccan tea is one of the earliest examples of globalization. In the 1850s, a British merchant arrived with gunpowder tea from China, after a failed sale in the Baltic seas. The Moroccans loved it, and mixed the delicacy with the region’s beloved herb, the spearmint. Eventually the drink trickled down from the rich to the masses, and by the 1880s, sugar and tea combined accounted for a quarter of the country’s imports.
To make Moroccan Tea, simply combine equal parts of Organic Gunpowder Tea and mint - choose from our Organic Mint Melange or Organic Moroccan Mint - and steep as you would a pot of green tea. Three to four minutes in 175 F water should suffice. Add some sugar and pour out the tea from up high, so that the tea will pour bubbly and aerated.