I’ve mentioned before how tea has always played a special role here at our house. My wife’s family is from England, and a cup of English breakfast tea with a little milk and sugar is a daily staple. I’ve grown to appreciate the rituals of making British tea, like using a proper porcelain cup, allowing your water to come to a full roaring boil, and knowing the perfect amount of time to let the tea steep. Basically . . . tea is important. But this tea, this tea is on a whole different level. Forget cocktails, forget coffee, Moroccan mint tea is my new jam. After our delicious lunch with chef Karam and Project Bly, we all shared a pot of tea. I was super giddy because while I’ve heard a lot about Moroccan mint tea, I had yet to enjoy a cup of my own. Let’s just say I did my happy dance – or was that just my sugar high? Seriously, I can’t get enough of this tea. It’s minty, refreshing, cleansing, and oh so sweet. Simply put, it just makes me happy.
A couple quick things to note about Moroccan mint tea. First, the tools. The Moroccan teapot, or berrad, is not only beautiful, but the perfect shape for delivering the long pour you’ll need for your tea. Moroccan tea glasses are generally small, handleless, and often colorful. Next, the process. Crafting the perfect cup of Moroccan tea is a special process. You cannot rush. You cannot cut corners. And no, a microwave is not involved. I tried to be as clear as possible, as it can be a bit confusing at first. Pay close attention to these steps, and I think you’ll do just fine. Also, if you’re more of an audio/visual learner, I recommend checking out Cooking with Alia and Tastemade for some great videos of the process.
