932- Iced Moroccan Mint Tea / شاي مغربي مثلج بالنعناع
For the tea
2 tablespoons loose green tea (Gunpowder or Chun Mee)
1 small bunch of fresh mint
Honey, to taste
1 lemon, sliced into rounds
700ml (3 cups) boiling water
1L (4 cups) room temperature water
1- Place the green tea in a teapot and add 230ml (1 cup) of boiling water. Let it rest for 1 minute, then pour the water into a cup. Set aside.
2- Add another 230ml (1 cup) of boiling water to the teapot, swish around, then pour the water into a cup. Discard.
3- Pour the cup of water set aside in the first step back into the teapot, then add more boiling water until the teapot is three quarters full.
4- Place the teapot on the stove on low heat and bring the tea to a boil.
5- Remove the teapot from the heat and add the mint. Set aside for 5 minutes.
6- Strain the tea into a large heatproof jug. Discard the tea leaves and mint.
7- Add the lemon slices, honey and the room temperature water to the jug. Mix and refrigerate for at least an hour. Serve with ice cubes, mint and more lemon slices.