Moroccan Mint Tea with Honey, Orange Blossom and Toasted Pine Nuts

Ingredients

• 2 tbsp loose-leaf gunpowder green tea
• 4 cups boiling water
• 2 large bunches fresh spearmint (about 2 cups loosely packed)
• 3-4 tbsp honey or sugar (adjust to taste)
• 1 tsp orange blossom water
• 2 tbsp pine nuts, lightly toasted
• Fresh mint sprigs for garnish
• Dried rose petals for garnish
• Small Moroccan tea glasses or regular heatproof glasses for serving

Instructions

1. Rinse the green tea: add 1 cup boiling water to the teapot with the loose tea, swirl for 30 seconds, then discard this water — it removes bitterness.
2. Add fresh mint to the teapot, packing it in generously. Pour in 4 cups fresh boiling water.
3. Steep for 3-4 minutes — green tea becomes bitter if steeped too long.
4. Add honey and stir to dissolve completely. Add orange blossom water.
5. For the traditional Moroccan pour: lift the teapot high above a glass and pour a stream from height — this aerates the tea and creates a light froth. Pour it back into the pot. Repeat 3 times.
6. Taste for sweetness — Moroccan tea should be sweet, fragrant, and boldly minty.
7. Pour from height into small tea glasses. Drop a few toasted pine nuts into each glass. Garnish with a fresh mint sprig and a pinch of dried rose petals.