Moroccan mint tea

Applies to: gunpowder green tea steeped with fresh spearmint and sugar, poured from height, served in small glasses.

1. Add the rinsed gunpowder tea to the pot and pour in the 80-85°C water to steep.
2. Green tea steeps cooler than black — 80-85°C keeps it fresh and grassy, not bitter.
3. Steep the tea base for about 2-3 minutes, then add the fresh mint and sugar.
4. Add mint after the base has steeped so its oils stay bright and do not stew.
5. Let the mint and sugar infuse for a few more minutes, adjusting sweetness to taste.
6. Pour a glass, then return it to the pot once or twice to mix the tea evenly.
7. Serve by pouring from height into small glasses to build a light foam cap.