Although Mint Tea made with spearmint is known as Morocco's national beverage, many other herbs might be steeped with green tea in Morocco. This recipe for Moroccan Tea with Sage (salmia in Arabic) is particularly popular during the winter months, and offers not only fragrant flavor but therapeutic benefits such as easing gastrointestinal complaints.
Use fresh or dried sage. The measures below are for a small pot of tea. Adjust sugar to your personal taste. Note that the recipe's directions simplify the steeping process; to make the tea more traditionally, follow the steps in the photo tutorial How to Make Moroccan Tea, but substitute fresh sage for the mint.
Cook Time: 10 minutes
Total Time: 10 minutes
- 1 tablespoon green tea leaves, preferably gunpowder
- 1 large handful fresh sage (salmia) leaves, or 1 teaspoon dry sage
- 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 sage 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.