Out of all the variations of Moroccan Tea, I like green tea steeped with fliou the best. Fliou is a variety of mint known as pennyroyal or menthe pouliot.
While the aroma of classic Moroccan Mint Tea is sweetly fragrant, Moroccan Tea with Fliou offers pleasant pungency. Think of the difference between peppermint and spearmint chewing gums, and you'll get an idea of how fliou imparts a more intense flavor to Moroccan Mint Tea.
Dry peppermint leaves, which may be available at your local Middle Eastern market, are a good substitute for the fresh fliou.
Serves 2 to 4. Adjust sugar to your personal preference. 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.
- 1 tablespoon green tea leaves
- several sprigs of fresh fliou (or 1 tablespoon dried peppermint leaves)
- 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 fliou 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.
Gently stir the tea, pour into small tea glasses and serve.