Moroccan Mint Tea

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

1 ½ liters water
3 teaspoons tea, Chinese green, preferably Gunpowder
10 stalks mint, fresh
1 stick cinnamon, 4-5 cm
4 cardamom, green, lightly mashed
4 tablespoons sugar, more or less to taste
1 lemon (s), organic, sliced

Instructions

Pour over the tea with water that has cooled to approx. 90 ° C and is no longer boiling. Let stand for two minutes, then add all the other ingredients and let stand for another 3-4 minutes.
Then remove all spices and serve.
Also tastes great cold with ice cubes.
Spice variants:
Anise, fresh lemon balm.
Tip:
Put the spices in a tea strainer and then remove them easily.
Boiling water cools down to 90 ° in about 5 minutes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.