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Found this article on my FB wall today:
Nifty stuff. I might try this sometime, though I’m not fond of excessive sugar in beverages.M. -
I once spent some time with a Moroccan aristocrat talking about their style of mint tea. The traditional has been there because of a few important elements: first and foremost being tea, mint and sugar as an important element for their overly normal plain and unbalanced diet: bread. Sugar and tea are still two major commodities in that country today. The other reason, the princely young man told me, has been the occasion of making tea round the big brass boiler pot when he has the warmest memories of his father. I think he meant its a time for the family to get together.
To me, the tea is exceedingly sweet, almost syrupy, and there is not much importance for the quality of the tea, as long as it is there and quite green. -
Fond past memories have a strong influence over us. A friend’s future mother-in-law was the daughter of a U.S. diplomat stationed in Morocco long ago. Naturally, she developed a taste for mint. I know she drinks mint tea to this day, but I’m not sure if it’s like what they drink in Morocco.
I was rather surprised it was green tea they used; I’d heard hongcha elsewhere. I still have an association that hongcha was what “caught on” in the greater world and greens were mostly a Sino-Nipponese thing. A prejudice that is obviously not founded in reality!M. -
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