Moroccan · Drink
Atay (Moroccan Mint Tea)
- Easy
- 15 min
- roughly 1 of 4 for cost
- Vegetarian
- Vegan
Leads with fresh herbs arguing happily on top.
Ingredients
- 1 tbsp Chinese gunpowder green tea
- Enormous bunch fresh spearmint
- Sugar to a level that would alarm your dentist (adjust)
- Boiling water; a pot with a long spout
The words inside
Allergen screen
None found among the 14 screened.
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Rinse the tea leaves with a splash of boiling water; discard the rinse (it removes bitterness).
- Add mint and sugar; fill with boiling water; steep 3–4 min. 4 min
- Pour a glass and return it to the pot, twice, to mix.
- Pour from a height for the crown of foam. That foam is the honor of the house.
At the Table
- The Pour
- It is the pour
- Also Right
- Serve alongside something salty and fried
- From the Taps
- -
- Zero-Proof
- Already zero-proof unless you made it otherwise
This is the glass, not the plate: judge it on temperature, dilution, and balance, and let the food do the answering.
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