Atay bil Na’na’

Mint Tea

SERVES 4–6

1 bunch fresh spearmint

2 teaspoons Chinese gunpowder green tea

2 tablespoons white sugar, or to taste

Cut the ends off the mint stalks, leaving the leafy sprigs. Wash well, then shake dry and roll in a tea towel (dish towel) to absorb the excess moisture. Alternatively, dry the mint in a salad spinner.

Rinse a 1 litre (36 fl oz/4 cup) teapot with boiling water, add the tea and a little boiling water, swirl briefly, let it settle, then carefully pour out the water to remove any tea dust. Half-fill the pot with boiling water. Take a handful of the mint sprigs, crush lightly in the hand and add to the pot. Add more crushed mint sprigs until the pot is three-quarters full. Add the sugar and fill the pot with boiling water. Let the tea brew for 3 minutes.

Pour out a glass of tea and pour back into the pot. Repeat, twice more to mix the tea and to dissolve the sugar. Serve the tea in tea glasses, pouring it from a height to aerate the tea. Add an uncrushed mint sprig to each glass.