2 t. Chinese green tea (Gunpowder or young Hyson; do not use black tea or Japanese green tea)
5 c. boiling water
1/2 c. sugar
15 fresh spearmint sprigs
Fresh orange blossoms, 1 sprig lemon verbena, 6 aniseeds, or one 2-inch cinnamon stick (optional)
In a teapot, combine the tea and the boilng water. Let steep for 2 mintues. Add the sugar, mint, and any of the optional ingredients. Let stand for 3 to 4 minutes. Serve immediately.
Source: Kitty Morse, Cooking at the Kasbah, 1998
Prepared by: Margarette for July 2000 meeting and the October 2005 meeting