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Moroccan tea with cinnamon: composition, recipe

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Moroccan tea is called so not because it is made from leaves growing on plantations in Morocco. The raw materials for this drink are imported from China. The name of this unusual tea infusion speaks more about the people's love for it throughout Morocco. The local population enjoys such a drink at home, in cafes, restaurants and just outside. Moroccans are always ready to offer their guests original green tea, which is prepared and served in a special way.

Drink description

Moroccan tea is not only a popular and favorite drink of the local people, but also a sign of goodwill and hospitality. It is served during every feast, at every meeting. If the guest does not want to offend the owner, he should drink at least three glasses of mint green tea.

A calm mint flavor with a pronounced sweet note - this is real Moroccan tea. Its composition includes the main ingredient - high quality green tea leaf, which was brought from China. The second important component of the drink is fresh mint, which grows directly in Morocco.

You can drink this tea both hot and cold at any time of the day. During breakfast, the local people drink this drink, washing them with scrambled eggs and scones. During lunch tea, nuts and dried fruits are traditionally served. And before going to bed, Moroccans enjoy the pure taste of a magical drink, because thanks to the mint flavor and pronounced sweetness, the infusion has a calming effect.

Moroccan tea ceremony

The tea ceremony in Morocco is held exclusively by men. The method of preparation and the process of bottling the drink are original, despite the simplicity of the incoming ingredients. Each tea ceremony is done with a unique idea, so that even the most sophisticated guests will be pleasantly surprised.

Moroccan tea is brewed in metal dishes, something similar to Aladdin's fairy-tale lamp. A feature of the drink is the presence in the glass of foam. To achieve this effect, the kettle is raised high above the glass and the infusion is poured in a thin stream. Moroccans who have attained the highest mastery of the tea ceremony pour a drink from a height of their own height, holding a kettle over their heads. In this case, not a drop of precious infusion should be spilled. It is with this method of serving that the drink is well saturated with oxygen. Tea is considered ideal, in which foam occupies half a glass.

There is an interesting tradition in Morocco: if the owners gave the guest a glass filled to the brim with a drink, this indicates that they are not welcome here and it is better for him to leave this house as soon as possible.

How to brew a drink?

How to brew Moroccan tea, so as not to violate the traditional technology of preparation? To do this, pour the tea leaves into a metal kettle, pour it with a small amount of boiling water and drain the water. This process removes dust from the leaves and thereby frees the drink from excessive bitterness.

After you need to add all the necessary ingredients to the tea leaves according to the recipe and pour the resulting mixture with boiling water. Next, the kettle should be put on fire and bring the contents to a boil, constantly stirring.

The resulting hot drink needs to be poured several times from the kettle into a large glass and vice versa. This process allows you to cool the infusion. Ready tea is recommended to be poured into special glasses in the manner described above, and garnished with a sprig of mint.

Moroccan tea: a classic recipe

  • green leaf tea - 1 tablespoon,
  • fresh mint - 30 grams,
  • sugar - 4 tablespoons,
  • water - 1 liter.

  1. Pour the tea leaves into a metal kettle and pour 200 ml of boiling water over it. Gently rotate the dishes for a few seconds to rinse the sheet. Drain the water.
  2. Add sugar and mint leaves to the kettle. Pour the resulting mixture with the remaining boiling water.
  3. Put the kettle on a fire, bring to a boil and cool by the method described above.
  4. Pour the finished tea into glasses, garnishing with mint leaves.

Moroccan tea: recipe with spices

  • green leaf tea - 2 tablespoons,
  • fresh mint - 10 grams,
  • orange - 1 piece,
  • lemon - 1 piece
  • cinnamon - 10 grams,
  • cloves - 5 grams,
  • sugar - 3 tablespoons,
  • water - 1 liter.

  1. Wash the lemon well. Remove the zest from it and cut it into strips. Squeeze juice from citrus.
  2. Wash the orange thoroughly. Remove the zest and cut into strips.
  3. Mint leaves slightly wrinkled with your fingers.
  4. Cook the burnt sugar. To do this, calcine it in a clean, well-heated pan until the crystals melt and brown.
  5. Pour the tea leaves into a metal kettle and pour 200 ml of boiling water over it. Gently rotate the dishes for a few seconds to rinse the sheet. Drain the water.
  6. Add citrus zest, lemon juice, burnt sugar, mint leaves, cinnamon and cloves to the kettle. Pour the resulting mixture with the remaining boiling water.
  7. Put the kettle on fire, bring to a boil. Remove from stove and let stand for 20 minutes.
  8. Pour the finished tea into glasses, garnishing with mint leaves.

If you are a tea gourmet, you definitely need to try Moroccan tea - a beloved and popular drink among the local population. Magic infusion has a pleasant mint flavor with pronounced sweetness. You can try both classic tea and its spicy variation. Both recipes are easy to cook and the availability of the necessary ingredients.

How did Moroccan tea come about?

The history of this fragrant drink began in the middle of the XIX century. The British merchant who brought the gunpowder tea from China was forced to adjust the route. The reason for this was the outbreak of hostilities. The Briton was in Morocco. There he sold tea. So the inhabitants of Morocco had a tasty drink, and the merchant - a new outlet.

But the story does not end there. Ganpauder became the basis for mint tea, which has become extremely popular not only in Morocco. They began to drink it in Tunisia and Algeria, in Spain and France. By the way, this tea is also called Maghreb tea, Tunisian tea, Tuareg.

Moroccan Tea Composition

The main symbol of hospitality, its brand, is sold everywhere. But what if you are far from the streets of Morocco? Moroccan tea can be prepared independently. To do this, you need to know what is included in the drink:

  1. The main ingredient, of course, is green tea. It is imported into Morocco from the Middle Kingdom. The most suitable varieties are Chun Me and Zhu Cha.
  2. It is important to add mint to the drink. The most suitable, of course, Moroccan. It has many advantages over its European counterparts, as it contains a greater amount of essential oils and menthol. Another advantage is its attractive appearance. Moroccan mint has corrugated leaves. However, if it is not at hand, the most ordinary one will do.
  3. What else can be added to Moroccan tea? The composition provides for a large number of wormwood and lemon verbena. By the way, citrus fruits, spices and milk are suitable.

Cooking recipes

There are many ways to make Moroccan tea. Not only the ingredients differ, but even the brewing technology! According to one recipe, you need to boil tea and mint together, according to another - in different teapots, connecting only later. The only condition that does not change is the presence of a metal kettle. Other dishes will not work, because it is important to cook real Moroccan tea on fire!

Classic recipe

Want to make traditional Moroccan tea? The recipe is not so complicated:

  • The first thing to do is make green tea. It must be insisted for twenty-five minutes.
  • Then, having filtered the tea leaves, tea should be poured into a larger metal kettle.
  • It’s worth adding sugar there. Until it is completely dissolved, tea should be on fire.
  • Shortly before the end of cooking, add mint leaves to the kettle - the more, the tastier the drink. You can not cook mint. Simply put the leaves in a tall glass and fill it with hot tea.

"Multi-stage" rinse

This method, as the name implies, is based on rinsing during the brewing process. By the way, they require at least four. There are also tricks here. For example, the first brewing water cannot be poured out - according to popular beliefs, it contains the “spirit” of tea, without which the drink will not work. People far from mysticism explain this tradition much more simply: the first tea leaves contains the largest amount of essential oils. That is, it depends on her how fragrant and tasty the finished drink will be.

But in the water from the second, third and fourth rinses, the concentration of tannins is too high. Because this water is not used. When rinsing is left behind, the first tea leaves are returned to the kettle, brought to a boil. Mint and sugar are added to the drink, which is almost ready.

Moroccan Cinnamon Tea: The Most Delicious Recipe

One of the most delicious options is a drink with the addition of cinnamon. To prepare it, you will need not only this fragrant spice, but also cloves, lemon and orange:

  • The first thing to do is remove the zest from the fruit, grate it or finely chop it.
  • Squeeze juice out of lemon.
  • It is recommended to mint slightly, it is best to do it by hand.
  • Then you need to cook sugar - usual for Moroccan cinnamon tea is not suitable, you need burnt. Cooking it is simple - sugar should be poured into a pan, to achieve complete dissolution and the acquisition of a caramel color.

  • In a metal kettle you need to put the tea leaves, zest, burnt sugar, mint, lemon juice, cloves and, of course, cinnamon - better than sticks. Then the mixture must be poured with boiling water, put on the stove and bring the tea to a boil.

It is very important to let the drink brew - you can pour it into glasses no earlier than twenty minutes later. In a glass, you can put a few leaves of fresh mint.

Tea with star anise

There are other recipes for a drink like Moroccan tea. The cinnamon recipe is not the only one. You can cook it with star anise. One starlet is enough for the kettle.

It must be crushed by adding anise seeds to it. Then you need to mix mint, green tea, spices, juice of any citrus (preferably lime or lemon). You can put a peel of fruit. Then pour the mixture with boiling water and bring to a boil. You can pamper yourself with this aromatic drink in ten minutes!

Moroccan tea with thyme

Thyme is another plant that will give tea a unique taste. For cooking, you will need tea and mint leaves, thyme, sugar. The mixture must be poured with boiling water and simmer for twenty minutes over low heat. Moroccan tea can be consumed both hot and cold, it can warm and quench your thirst.

Tea ceremony

The tea ceremony is traditionally conducted by men. The most important thing is to fill the glasses with Moroccan tea so that a lush foam is formed. By the way, that is why tea is poured into tall glasses, filling them only up to half! The highest tea "aerobatics" - the ability to hold the kettle over your head, pouring Moroccan tea in a thin stream, without spilling a drop. This, incidentally, is not only a beautiful ceremony - this method allows you to saturate the drink with a lot of oxygen.

It is customary for guests of honor to offer three glasses, you can’t refuse refreshments. But if the guest is not welcome, they pour him a full glass - without foam.

It is worth noting that although Moroccan tea contains sugar, it is served with sweets. Usually this is a fresh cookie, beautifully laid out on a metal platter.

The benefits of tea

Thanks to its herbs and spices, Moroccan tea is very healthy. For example, a drink with cinnamon has a warming effect, and therefore it is extremely useful for colds. In addition, cinnamon is a wonderful antibiotic that helps to defeat fungi, bacteria and even Escherichia coli. And this spice calms the nervous system.

Clove, which is part of the drink, will improve bowel function, eliminate bad breath. And she will help recover after overwork and frustration.

Citruses are rich in vitamin C, which means they are suitable for the prevention of colds. Star anise is the best cough suppressant. In addition, it is able to improve digestion. For those who want to lose weight, Moroccan tea with cardamom is suitable. It speeds up metabolic processes.

Moroccan tea - what is it

The name of this drink misleads people about its origin. Morocco is not the birthplace of tea. Moroccan tea is based on tea leaves grown in China. The origin of the tea custom has its own history since the mid-19th century.

A merchant from Britain, when transporting green tea "handpowder" from China, was forced to change the route. Due to hostilities, he had to go to Morocco and sell tea. Having sold the goods among local residents, he taught the inhabitants of the country to use this refreshing and thirst-quenching drink.

The drink quickly gained popularity in other countries, such as Algeria, Tunisia, France and Spain. In another way, it is called Tunisian tea, a drink of the Maghreb and Tuareg.

Moroccan tea is complex in composition, it combines different tastes: citrus, mint, spices, etc.

Moroccan Tea Description

Despite the general misconception that Morocco is a country - the ancestor of this drink, this statement is not entirely true. The leaf variety from which tea is made is growing in China. But the emergence of the tea tradition in the country has a very interesting history.

In the 19th century, a British entrepreneur, traveling along his usual route, carried a batch of the famous Chinese green tea, the Ganpauder variety. Circumstances forced him to make a long stop in Morocco, where he fortunately sold the entire batch of goods, spreading love for this drink among the local population.

Now Moroccan tea for residents of a hot country is an invariable part of the daily diet. They drink it during breakfast, lunch and dinner, it is part of any feast, they are treated to the most dear guests and loved ones.

Of course, it is not leaf varieties from China that give the drink its uniqueness (the most suitable are Chun Me and Zhu Cha). Moroccan tea is a unique combination of fresh taste with an admixture of citrus, refreshing mint and spicy notes.

One of the most important ingredients of the drink is Moroccan mint, which has a more pronounced taste than any other European variety. To achieve those very spicy notes, the classic recipe also involves the addition of a large amount of lemon verbena and wormwood.

Traditional recipe

The cooking steps are in the following order:

  1. Two teaspoons of dried leaves of green tea of ​​Chinese large-leaf variety are poured into 500 ml of hot water, left to brew for about 15 minutes.
  2. After filtering the resulting liquid, pour into a metal kettle. Put on medium heat, add sugar to taste, and then bring to a boil so that it completely dissolves.
  3. Mint (regular use is allowed) is the most important ingredient in Moroccan tea, it can be added directly shortly before the end of cooking or in an already prepared drink. The amount depends on your own preferences - a couple of leaves in a glass or stuffing a teapot with sprigs of fragrant grass to the very neck.

These are the most basic principles in preparing a drink. True connoisseurs make tea in several stages.

Rinse brewing

To get rid of various impurities and tannins, which cause bitterness, tea leaves should be rinsed four times. This will help maintain a luxurious aroma and rich taste.

After the first brewing, the water is drained into a separate kettle. In no case can it be poured, at this stage the tea leaves give the most essential oils. Further, the procedure should be repeated at least four more times, but this water will no longer be needed.

At the end of preparation, the tea leaves return to the liquid remaining after the first brewing stage. The water is brought to a boil over an open fire and the entire process is completely repeated according to the classic recipe.

Cinnamon and Spice Recipe

Such a drink is one of the most beloved among true connoisseurs of Moroccan tea. To prepare it you will need:

  • green tea - 2 tbsp. l.,
  • mint to taste
  • orange - 1 pc.,
  • lemon - 1 pc.,
  • cinnamon stick
  • cloves - 1-2 buds,
  • sugar - 2 - 3 tbsp. l.,
  • water - 800 ml.

The cooking process will consist of the following steps:

  1. Pre-washed orange and lemon peel. Cut it or grate and temporarily set aside.
  2. Mint leaves with your hands, so that all its fragrant aroma is revealed in the drink.
  3. Cook the roasted sugar - heat the usual in a pan until it is completely dissolved and acquires a caramel color.
  4. Mix all the ingredients - zest, add lemon juice, cinnamon, cloves and mint, burnt sugar. Pour boiling water and bring to a boil over an open fire, then let it brew for at least 20 minutes.
  5. Налить в высокие стаканы и для большей концентрации вкуса добавить еще мяту.

Вкус марокканского чая отлично сочетается с бадьяном. Чтобы он не перебивал аромат на чайник хватит всего одной растолченной звездочки. Morocco residents also add anise seeds, traditionally the zest of any citrus fruit, mint and favorite spices.

During brewing Moroccan tea, you can safely experiment with the ingredients, obeying your own tastes and preferences. However, it is important to preserve the technology of preparation, which will help bring exotic notes of an unusual drink from a distant, but so warm and sunny country.

How to make Moroccan tea

For brewing, they always use a metal kettle. The tea preparation algorithm is as follows:

  1. The tea leaves poured into the dishes are poured with boiling water without fail. This tea leaves immediately. In this way they are exempted from bitterness of leaves and dust.
  2. Tea leaves are mixed with other recipe ingredients.
  3. The prepared mixture is poured with boiling water.
  4. The kettle is set on fire and brought to a boil with constant stirring.
  5. Ready tea is poured many times from the kettle into the mug and vice versa. It cools to the right temperature and is ready for use.
  6. To get foam, tea is poured from a height of human growth.

Foam is a feature of Moroccan tea. The glass is half filled with tea, the second half is filled with foam. To feel the taste of the drink for real, the glass is replenished more than once.

Glass mug is more suitable for a prepared drink. Fully opened leaves give the drink a rich color and unusual taste.

Moroccan Mint Tea

For mint tea you will need several sprigs of green mint, two tablespoons of sugar, two teaspoons of green tea and 400 ml water. The cooking process is as follows:

  1. Mint is washed and dried. Use only fresh grass, in winter you can use frozen. Drying is required. Drops of water remaining on the leaves affect the taste of tea.
  2. The brewing kettle is scalded with boiling water. Mint and dry green tea are laid out in it.
  3. The mixture in the kettle is poured with boiled water (90 ° C), covered with a lid and an additional towel. Infused for 10 minutes.
  4. After the drink is brewed, a lot of sugar is sure to be added.
  5. Tea is poured into beautiful transparent mugs.

Properly prepared Moroccan mint tea should be strong, rich and sweet.

Cinnamon Tea

This drink is loved by true connoisseurs of Moroccan tea. To prepare it, the following ingredients are needed:

  • 2 tbsp. l green tea
  • mint leaves to taste
  • one orange
  • one lemon
  • one cinnamon stick
  • one or two buds of cloves,
  • 2-3 tbsp Sahara,
  • 800 ml of water.

The drink is prepared as follows:

  1. Washed citruses are peeled. Chopped or grated
  2. Mint leaves are kneading with the help of hands to reveal its aroma in the drink.
  3. Heat in a pan and completely dissolve the sugar until the color of caramel.
  4. After mixing the ingredients - zest, lemon juice, cinnamon, cloves and mint, burnt sugar, pour boiling water. Again on fire, the mixture is brought to a boil, infused for 20 minutes.
  5. The drink is poured into high circles and mint is added to increase the taste saturation.

When brewing a Moroccan drink, you can safely experiment with various additives according to your tastes and desires. The main thing is to preserve the cooking method in order to convey unusual notes of tea from sunny Morocco.

Recipe with star anise

An unusual specific taste is acquired by the drink in combination with star anise. It is enough to use one asterisk in the crushed form so that the star anise does not interrupt the aroma of tea.

You can cook it quickly. Simple brewing occurs in this way:

  • a mixture of mint, two teaspoons of green tea and one cinnamon stick is placed in a teapot,
  • crushed aniseed seeds (1 tsp) and star anise (1-2 stars) are added to the teapot,
  • the juice of one lemon is poured
  • the mixture is poured into the kettle with a half liter of boiled water and infused for 15 minutes.

Moroccan Spiced Tea

A variety of spices can diversify the taste of tea. Often, residents of Morocco add anise seeds, cinnamon sticks, ginger, nutmeg and other spices they love.

The composition of tea with spices includes:

  • one and a half teaspoons of green tea leaves handpowder,
  • 500 ml of boiled water at a temperature of 100 ° C,
  • 3 pcs. lump sugar
  • half a teaspoon of anise seeds,
  • one cinnamon stick
  • one lemon slice
  • two tablespoons of mint.

To brew such tea, proceed as follows: pour green tea with boiling water for 1-3 minutes and drain this water. Pour boiling water again, set on fire. Sugar and spices are added to the boiled solution. Bring to a boil again. At the very end of the brewing, add mint with lemon. Tea is well mixed and removed from the heat. Lemon can be added only when serving the drink. If the drink is brewed again, then a fresh portion of mint and sugar are added.

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