under the shade of the orange trees, tea is shared amongst the fragrances of jasmine. Nuggets of golden brown cane sugar mingle with the gently bitter edge of the mint leaves and the pine seeds at the bottom of the glass. A delicately perfumed tea accompanied by a delicious Tajine of steamed vegetables.
Ingredients for 6 people
1/2 litre of boiling water
1 to 2 tablespoons of green tea
A handful of fresh mint
150g of La Perruche pure cane sugar
Warm the teapot with boiling water then discard the water. Place the green tea in the teapot. Add boiling water again and rinse the tea rapidly by making gentle circular movements with the teapot. Discard the water. Add the fresh mint and the La Perruche pure cane sugar. Fill the teapot with boiling water and leave to infuse for 7 to 8 minutes. Make sure that the mint does not rise to the surface and, if necessary, push the leaves down into the liquid using a spoon. Pour the tea into a large glass from a sufficient height to let air into it and then return it into the teapot. Repeat this operation 2 to 3 times until there is a slight froth on the surface of the tea, then pour it into small tea glasses (already containing pine seeds if desired).