Arabic brand green teas are readily available usually from Ceylon. With the
ingredients you'll instantly know if you need any dental work. The sickest
I've been in my whole life was layed up a week in Marakesh after eating
skewered kebobs which was probably roasted camel dung.

Jim

"cc" > wrote in message
...
> Here is a recipe of mint as it is served in Morrocco.
>
> Mint tea
>
> First teapot
> Ingredients :
> 3/4 liter of boiling water
> 1 1/2 tbs of good tea (green tea, like gun powder)
> 1 handful of leaves and stalks of mint [you need a special sort of mint,
> it's called "nana" in Arabic and French and has a flavor very different
from
> the peppermint and other mints often used fr herb tea and cooking]
> 150 g of sugar
> Preparation :
> Rinse the pot with boiling water, add the tea, pour half a glass of
boiling
> water, turn the pot to make the water rotate and rinse the tea quickly,
> discard that water that has taken the bitterness and dust from the tea.
Add
> the mint and sugar. Brew during 7-8 minutes and serve.
>
> Second pot :
> Let tea and mint in the pot, add a ts of tea and a few leaves of mint, 150
g
> of sugar. Add 3/4 liters of boiled water. Brew until mint leaves go up to
> the surface, stir and serve.
>
> Third pot :
> Like the second one.
>
> You can add pine seeds in the glasses before serving.
>
>
> Link to the post I have translated :
> http://tinyurl.com/xj8r
>
> Kuri