Some Moroccans add floral or fruity notes to their tea with leaves from scented geraniums (atarcha), also known as pelargoniums. Just one or two scented geranium leaves is needed, either alone or in combination with other herbs.
The image shows an apple-lemon scented geranium leaf (pelargonium odoratissimum). Also common are rose scented geranium leaves, which have a similar appearance.
Note that the recipe's directions simplify the steeping process; to make the tea more traditionally, see the photo tutorial How to Make Moroccan Tea, substituting the scented geranium for the mint leaves.
- 1 tablespoon green tea leaves, preferably gunpowder
- 1 or 2 scented geranium leaves (atarcha)
- 1/2 liter (about 2 cups) boiling water
- 1/4 cup sugar
Boil some water. Rinse a small tea pot with about 1/4 cup of the water.
Add the tea leaves and another 1/4 cup boiling water. Swirl the pot to wash and rinse the leaves, and discard the water.Add the geranium leaf (or leaves) and the sugar, and fill the pot with 1/2 liter (about 2 cups) boiling water. Leave the tea to steep for five minutes or longer; or, if your tea pot is stove top safe, you can bring the tea back to a boil over medium-high heat.
Gently stir the tea, pour into small tea glasses and serve.