USDA Organic and Fair Trade

 

Water: 195°F | Leaves: 1 tsp per 6 ounce cup | Infusion Time: 2 -3 minutes

Basic Steeping Tips
- Use filtered or spring water, whenever possible
- Don’t over-boil water
- Remove leaves after recommended time (adjust to taste)
- If you want stronger tea, use more leaves instead of steeping for a longer time
Leaves can be re-steeped 2-3 times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!

 

Green tea has been researched a great deal over the last 20 years. Results indicate that the catechins in green tea are responsible for a lowered risk of heart disease, lowered risk of cancer (especially prostate and breast), and potential reduction in onset of Alzeheimer's.

 

Moroccan Mint tea is exceptionally popular in Morocco. It is at the heart of any social gathering, from an informal visit to a neighbor to a lavish soiree. It is not just drunk during mealtimes, but also served throughout the day. Unlike Moroccan food, which is prepared mainly by women, tea is traditionally prepared by men, usually the head of the house. When this tea is served to guests, a minimum of two cups must be drunk so as not to offend the host.

Moroccan Mint tea is made from Gunpowder tea, and mint and honey or sugar is added to it after brewing. Traditionally, the tea is served three times, as goes the famous Moroccan proverb:

“The first glass is as bitter as life,
the second glass is as strong as love,
the third glass is as gentle as death.”

It is believed that green tea was first introduced to Morocco during the 18th century and spread throughout the country in the mid-1800s. It is said that Sultan Moulay Ismail, the second ruler of the Moroccan Alaouite dynasty, received many bags of tea by European envoys in order to release European prisoners.