Mint Tea With Lemon Verbena

Mint Tea With Lemon Verbena

Portions:4
Share on Facebook Print Recipe

Ingredients

  • 2 teaspoons Chinese Gunpowder green tea leaves
  • 3 sugar lumps plus extra to taste
  • large bunch of peppermint and garden mint leaves and stems
  • small bunch of lemon verbena leaves and stems

Instructions

  • Place the green tea and sugar lumps in a teapot.
  • Pour over a little boiling water and leave to steep for 5 minutes.
  • Stuff the mint and lemon verbena leaves into the pot, packing them in as tightly as you can.
  • Add more sugar lumps to taste – the sugar enhances the flavour of the mint – and top up the pot with boiling water.
  • Place the teapot over a pan of boiling water or over a low heat on the hob, or simply cover with a tea cosy.
  • Leave the tea to brew for 10 minutes.
  • Place 4 tea glasses on a tray.
  • Pour some of the tea into a glass, then tip it back into the pot.
  • Hold the pot high above the glasses and pour slowly so that bubbles form on top of the tea.
  • Serve immediately.

Notes / Tips / Wine Advice:

For quick peppermint tea,

trim several stems of peppermint to the size of your tea glasses. Place 1,5 leafy stems into each of 4 glasses with 1,5 sugar cubes or 1½ teaspoons runny honey to taste. Fill each glass with boiling water, cover with a clean tea towel and leave to steep for 3 minutes. Serve hot.
————————————————————————————————–
Course Hot drinks
Cuisine Arabic