Moroccan Mint Tea
- 2 tbsp. Chinese gunpowder tea or green tea
- 16 lumps sugar or 1⁄3 cup granulated sugar
- 1 bunch mint, stems discarded (about 25 sprigs)
- Place tea, sugar, mint, and 4 cups boiling water in a teapot and stir until sugar dissolves.
- Let sit for 10 minutes.
- To serve, strain tea into serving glasses or mugs.
Yields: 4 – 6 servings