The doses are approximate on purpose. That is how it is done.

Tea Ingredients

• 1 palmful gunpowder green tea (about 10 g)
• 1 bunch fresh Moroccan mint (nanah)
• 8 to 12 sugar cubes, or 5 to 8 tablespoons sugar (about 50 to 100 g)
• 1000 g water

Shopping Notes

Gunpowder tea comes in small green boxes. Look in an Arab or Asian grocery, the world foods aisle, or simply the tea aisle of a large supermarket.

The mint must be Moroccan mint, recognizable by its crinkled leaves. It is often confused with peppermint, even by sellers, and peppermint will not give the typical taste.

Tea Rinsing

Bring the water to a boil in a kettle.

Put the tea in a metal teapot that can go on the stove. Cover it with a little boiling water, swirl, and pour that water away. Do not skip this, or the tea stays bitter.

Tea Making

Add the mint on top of the tea, then the sugar, in that order: tea, mint, sugar. Cubes are better than loose sugar.

Yes, that is a lot of sugar. One commenter’s secret is to tip the whole sugar pot into the teapot.

Fill the teapot with the rest of the boiling water.

Place the teapot on low heat and let it infuse for about 5 minutes.

Pour into small glasses and taste. If it tastes watery, you were too shy with the tea or the sugar.

Fresh mint is what most of the thread uses. One commenter says dried Moroccan mint keeps its flavour well, another has never seen it done. I recommend fresh.

The water quantity, the gram estimates and the 5 minutes on the heat are mine, since the thread gives none of them.