Mint tea is a ritual served whenever you stand still for more than 5 minutes. It appears out of nowhere whether on a mountain top, looking at wells dug in the desert, or standing in a shop admiring artisan work. My favourite memory of the tea experience was halfway through our hike through the Atlas Mountains lying under walnut and fig trees eating a picnic prepared in a corn field by our cook.
1-2 tea spoons green tea leaves into teapot. Add boiling water, swill then tip out water keeping leaves in pot.
Fill with boiling water. At this point you can add 3-4strands saffron but this is optional. Sit tea pot over fire and bring to boil. Let sit for 5 minutes then add 5-6 fresh mint leaves and sugar to taste. Pour a cup then pour cup back into teapot to stair well. Do this several times until tea is well stirred. Serve.
Lemon verbena tea
5-6 lemon verbena leaves (or more if stronger needed). Add boiling water then sit on fire and bring to boil. Serve

























