An invitation to travel and dream
In the Maghreb, green tea with mint is a custom. Hot, sweet and yet so refreshing and thirst quenching. Its pale green liquor strengthens the impression of freshness.
Antioxidant, and a digestive tonic, it can be drank at any time of the day. In the Maghreb countries, it is also enjoyed during a meal.
For your utmost pleasure, Brûlerie Caron uses Chun Mee tea as a base for mint tea . Chun Mee tea, which means “old man eyebrow”, referring to the shape of its leaves, is a mild tea with a very slight hint of plum. The tea is mixed with mint from Tiznit in southern Morocco. The mint of Tiznit is renown, and characterized by its small, highly fragrant leaves.
The history of tea with mint is fairly recent phenomenon : it dates from the 19th century. It is believed the British wanted to develop new markets for tea. They exported their products in the Maghreb countries where the population would add mint to the tea brew. Thus was invented the mint tea.
Traditionally, in the Maghreb countries, the mint tea is often poured from a height, this enhances the taste of the brew as it is more oxygenated. The sign of success of this service is the thin layer of foam on the drink. It is customary to drink mint tea three times a day, and with mint and tea leaves infusing all day, the taste and color of the tea will be more pronounced, and very rich in tannin and theine (caffeine).
Traditionally served with sugar and orange blossom water.
Ingredients: 50 % Green Tea Chun Mee (Camelia Sinensis) from China, 50% Mint from Tiznit.