Kitchen · Tea and sweets
Mint tea
Atay. Not a drink but a welcome. The first glass is set aside, the leaves are rinsed, and the pour is high.
- Preparation5 min
- Cooking5 min
- Total10 min
- Serves5
Ingredients
| 1 tbsp | gunpowder green tea |
| bunch | fresh spearmint, a large one |
| 3 tbsp | sugar, or to taste |
| 1 l | boiling water |
Method
- Rinse the teapot with boiling water. Put in the tea and half a glass of boiling water, swirl, and pour this first glass out to keep: it holds the spirit of the tea.
- Add another half glass of boiling water, swirl and throw it away. This rinses off the bitterness.
- Pour the first glass back in. Add the sugar and fill the pot with boiling water. Heat over a low flame until it just begins to simmer.
- Take off the heat and push in the mint. Do not boil the mint.
- Mix by pouring a glass and returning it to the pot three times. Never use a spoon. Pour from high up to make the foam.
Tip
In winter, add a sprig of wormwood, chiba. In the south, the tea is stronger, sweeter and served in three rounds.