Tried this 50-50 (by spoons, not by weight!) with Jing tea’s peppermint leaves for a “home-blended” version of their Moroccan mint tea. Used slightly hotter water than recommended (80C, not 60) as the sweetness of the mint means that IMO more tannin is needed. In any case it was excellent and very refreshing on both the first and second infusions.
Preparation
175 °F / 79 °C
3 min, 0 sec
