Title: Moroccan Mint Tea
Categories: Beverages
Yield: 4 Servings

2	ts	China tea; *
4	tb	Chopped mint
900	ml	Boiling water
		Sugar;to taste
DECORATION
4	sl	Lemon
4	sm	Sprigs mint

* Lapsang Souchon for preference

Warm a teapot and put in the china tea and the chopped mint. Pour on the water the moment it boils and leave for five minutes. Pour through a strainer into glasses or tea cups, adding sugar to taste. Decorate each cup with a slice of lemon and a sprig of mint.

To make iced mint tea, add sugar to the pot and pour the tea through a strainer over cracked ice to cool it rapidly. Serve with ice cubes, decorated the same way.

THE HERB BOOK, Arabella Boxer & Philippa Back, (c) 1980

GREG'S NOTE: This should keep for a day or two if refrigerated in a covered container. Add the sugar to the pot, and pour through a strainer into a heatproof jug. Cover and allow to cool, then refrigerate. The lemon slices and mint sprigs may be added to the jug before refrigerating, or fresh lemon and mint may be added when a glass is poured.

Typed, but not tested, by Greg Mayman

From: Greg Mayman Date: 11-22-97 (08:45) The Pine Tree Bbs (222) Cooking(F)

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