Moroccan Mint Tea
The first time I went to Morocco sneak thieves went through my bag in three hotels and two buses, I almost got mugged in Fes, there was no wind went I tried to go kiteboarding in Essaouira and to add insult to injury it rained non-stop when I went sandboarding in the Sahara desert. Oh yeah and the tent I stayed in nearly collapsed from the weight of all the water. Cold, wet and soggy in the desert...go figure.
Still mint tea (or 'Berbern Whiskey' as they call it in the desert) always cheered me up.

Serves 2-3

Ingredients
1 Tblsp of green tea (or 1 tea bag!)
1/2 bunch of fresh mint
3-4 Tblsp sugar
570ml /1 pint boiling water

Method:
Boil water
Add remaining ingredients.
Allow to brew for 2-3 minutes.
Serve.

Adjust:
The tea should be sweet and fresh.
Too bitter add more sugar
Too vibrant, add a little more green tea.

Serving:
The Moroccans traditionally stir the tea just once or twice, they pour the first glass then return the liquid back to the teapot as a means of distributing the flavours.
When serving the Moroccans like to pour from a good height which not only looks flamboyant (and is sure to impress!)but supposedly adds to the taste.
You want the chef view? Stir the damn tea in the pot and as soon as you're happy with the flavour serve it straight away or get the green tea and mint out of the pot as soon as you can. If you leave the tea and mint in for too long they continue to brew and the tea tends to taste too strong or bitter. If you want to preserve the flavour at its peak take the flavourings out of the liquid.
Enough said.