Moroccan Mint Organic Herbal Tea

$8.00

HERBAL TEA | CAFFEINE FREE | ORGANIC | MINTY

Most people's idea of mint tea is peppermint. Our Moroccan mint herbal tea is Nana mint which is a spearmint cultivar with crinkled leaves and less menthol in it, so the cup is gentler and rounder. Anyone who drinks a lot of mint notices the difference right away. This one is a must for mint connoisseurs.

Sold in 1 oz quantities. Makes 6-10 cups of tea.

Ingredients

organic nana mint

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“Let the day wait outside the mug.
You’ll let it back in soon enough.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

Tales from Our Laguna Beach Shop About This Tea

People come in asking for Moroccan mint tea, and what they often have in mind is the green tea version with mint in it, which is the true Moroccan mint tea. But we like to show them both, and more often than not they leave with both, this one for the evening and the green tea version for the morning. It has been one of our best selling mints for years, which is how we knew we were in trouble when poor harvests left us without it for more than six months. Customers asked after it almost every day. The day it came back, familiar faces turned up to stock up.

  • How to brew it hot

    1 teaspoon per 8 oz, 212°F, steep 5 to 10 minutes. Herbal blends need the full boil and a long steep.

  • How to make iced tea

    2 teaspoons per 8 oz, same water and steep time, then pour over a full glass of ice. Double strength so the ice doesn't dilute it.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 10 to 14 hours.
    Strain out the leaves and enjoy!

Beyond the Cup: Make Something Tasty with This Moroccan Mint Tea

Minty Roasted Veggies

Serves 4

Potatoes, cauliflower, and onions roasted in a spiced olive oil where crushed Moroccan Mint herbal tea meets cumin, cinnamon, and ginger.

Ingredients

  • 1 lb mix of potatoes, cauliflower, and onions
  • 1.5 tsp Moroccan Mint herbal tea
  • 1/2 tsp red chile pepper flakes
  • 1/2 tsp cumin seeds
  • 1/2 tsp kosher salt
  • 1 tsp ground cumin
  • 1/2 tsp Indonesian cinnamon
  • 1 tsp ground ginger
  • 4 tbsp EVOO
  • A squeeze of fresh lemon juice

Instructions

  1. Preheat your oven to 425°F. Wash and dry the vegetables, then cut the potatoes and cauliflower into bite size pieces.
  2. Place the Moroccan Mint, red chile flakes, cumin seeds, and salt in a mortar and pestle and pound a bit, to break up the cumin seeds.
  3. Then add the ground cumin, cinnamon, and ground ginger. After that, add the olive oil and stir until combined.
  4. Place the potatoes, cauliflower, and onions in a large bowl. Pour the spiced olive oil over the veggies and toss thoroughly. Spread in a single layer on a baking sheet. Bake for 12-15 minutes or until everything is cooked through.
  5. Remove from the oven and serve on a platter topped with your fave greens and a squeeze of lemon. Enjoy!

Download the printable recipe card (PDF)