Moroccan Mint Tea & Saffron Tea

Ingredients

• Small Pot of Mint Tea: 4 cups of water, 1 tablespoon dried tea leaves ("special gunpowder"), 2-3 tablespoons sugar, Large bunch of fresh mint
• Small Pot of Saffron Tea: 4 cups of water, 1 tablespoon dried tea leaves ("special gunpowder"), 2-3 tablespoons sugar, a pinch of saffron threads

Directions

1. Making Moroccan Mint Tea
   Boil water.
   Add 1 tablespoon of dried green tea to the pot. You can use the green tea of your choice; in Morocco we mostly use Chinese green tea also called “special gunpowder”.
   Add 1 cup of boiling water to the teapot and swish around. Pour the water into a cup and set aside. We are going to reuse this first cup as it contains the core tea flavor.
   Add another cup of boiling water to the teapot and swish around. Pour the water into a cup and this time you can discard it. This step is to clean the loose tea (now that the leaves have opened up with the hot water).
   Pour the first cup of tea back to the teapot and fill the teapo with boiling water. Cook on medium heat for around 5 minutes.
   
   Add a large bunch of mint leaves and 2-3 tablespoons of sugar to the teapot. Yes, Moroccan Mint tea is very sweet and is usually served at the end of a meal, kind of a dessert. You can of course adjust the sweetness to your taste.
   Let all the ingredients sit for around 5 minutes. 
   Before serving, mix all the ingredients by pouring tea into a glass and then pouring it back into the teapot.
   And that’s it, pour the tea high above the glass to get that special Moroccan Mint team foam.
    
   Bonne appétit!
2. Making Moroccan Saffron Tea
   Same steps as making the Moroccan mint tea, but instead of using fresh mint leaves, you add a pinch of saffron threads.