Moroccan mint tea

Given to us by Antoine - our French intern student this year. His girlfriend Souzannah is half Moroccan and this is a family recipe.

Put 2g green tea into hot (not boiling) water for three minutes to take bitterness out of the leaves.
Strain and then put the wet green tea leaves into a saucepan with 5g fresh mint (Moroccan or spearmint)
Add 1 litre of water and bring the pan up to a gentle simmer (boiling the water will kill the flavour)
Simmer for 10 minutes stirring regularly.
Add 10g sugar to another saucepan and then strain the tea onto the sugar. Throw the leaves away and then tip the tea backwards and forwards between the two saucepans a couple of times – this is to infuse oxygen into the tea, it will make it go a bit bubbly. Serve hot.