MOROCCAN MADNESS
Mellow Mint
(Blended Black Tea and Peppermint Leaves)

Country of Origin:	Black Tea from Sri Lanka and India		Peppermint from USA
Region:	Sri Lanka - Dimbula;	India - Assam;	USA - Oregon
Shipping Port:	Sri Lanka - Colombo;	India - Calcutta;	USA - Seattle
Grade:	FBOP - Flowery Broken Orange Pekoe
Altitude:	Sri Lanka - 5200 feet;	India - 1500 feet;	USA - 4800 ft
Manufacture Type:	Orthodox
Cup Characteristics:	Malty and flavoury with some strength.  Cool accent of peppermint.
Infusion:	Coppery color with god brightness and tending greenish

Information:

Traditionally Moroccans consume a harsh beverage prepared with fresh or dried mint leaves.  The English were thought to have introduced Moroccans to tea, which was delightfully welcomed as a pleasant way to blend out the harshness of mint. The introduction came about on account of the proximity  of the British at their garrison in Gibraltar. The trade links between Gibraltar and Morocco made the blending of cultures and the adoption of black tea a natural extension of their geographic position.

We have taken some liberties with this blend as Moroccans originally used green tea in their mix and we have substituted fine black teas for their strength.  If you can picture yourself sitting on a long fringe carpet in a colourful tiled room decorated in bright Islamic design, sipping from a small handpainted glass -you may discover one of the many pleasures of this ancient kingdom.  Moroccans say that tea should be bitter as death, sweet as life, and as mellow as love.  We’ve tried to capture that in this cup.

Hot brewing method:   Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea).  Pour into your cup and add milk and sugar to taste.

Cold brewing method:   (to make 1 liter/quart):  Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water. ]