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TEA BODY: FULL
BREW COLOR
CAFFEINE LEVEL: HIGH
Moroccan Mint has a strong and bold, yet sweet and refreshing flavor. Although pure Gunpowder is one of the strongest green teas, blended with peppermint leaves it turns into a smooth cup of tea, with less robust and less smoky green tea flavor, mild minty notes, sweet aftertaste and no bitterness. Neither gunpowder nor mint are overpowering, which makes this tea great for tea drinkers that enjoy gentler flavors.
Both soothing and refreshing aroma with well-balanced deep, slightly smoky green tea background and sharp but gentle minty top notes.
Chinese gunpowder green tea, peppermint
Small dark green leaves shaped in tight pellets mixed with dried peppermint.
Use one or two teaspoons per cup of water. Steep for 2-3 minutes at 170°F. Use a regular teapot or a tea infuser. Alternatively, cold brew it in the fridge for 3-10 hours.
Drink hot or serve over ice. Decorate or steep with fresh spearmint leaves to intensify the mint flavor and serve with pine nuts and sugar. Drink it after a meal or cold brew and enjoy throughout a day.
Very sweet nutty desserts.
Morocco has a strong, centuries-long tea tradition. Its most important cultural drink – mint tea – is made with green tea leaves and freshly harvested mint. Although Morocco is not producing Camellia sinensis tea, mint is an important domestic product. Moroccan or Maghrebi Mint tea is not only an important drink of Morocco, but while North Africa as well.
Moroccan Mint teas are blended with either Chinese gunpowder or Chunmee loose leaf teas and mint. Gunpowder has a very long history. It originates from the Chinese Zhejiang province, and was first produced, possibly even 1000 years ago. Today, gunpowder is one of the most important green teas worldwide. Mint too, has a very long history, and some types have been known since ancient times.
Moroccan Mint green tea is blended with Chinese gunpowder loose tea and dried peppermint leaves.
Chinese Gunpowder tea makes a perfect strong base for intense mint and sweet sugar. It’s one of the first green teas almost every tea lover tries. The type of mint used in our Moroccan Mint tea is peppermint. Dried peppermint gives a stronger, sharper flavor than dried spearmint leaves. Traditional Moroccan Mint tea is always sweetened with sugar, and sometimes served with pine nuts.
Different types of mint can be used for making Moroccan Mint tea. Dried peppermint, or Mentha x piperita has a strong, more minty flavor than dried spearmint leaves. When making tea with fresh mint, spearmint is usually used instead of peppermint. Spearmint has a lighter, sweeter flavor than peppermint, usually too light when used dried.
Green tea is the second most consumed type of real tea, and is often considered the healthiest type because of the high levels of catechins. The most important catechin in green tea is EGCG. Green tea is processed differently than black tea. Once harvested, tea leaves are usually withered, then steamed or pan fired. This step stops the oxidation process and preserves the color, flavor, and benefits. Next, leaves are rolled and dried. It can have a range of flavors – from very light and grassy to strong and smoky, toasty and nutty or floral.
