- 1 rounded teaspoon green tea
- 5 teaspoons sugar (granulated)
- 12-14 large fresh mint leaves
- 1 cup water
- 1 sprig of mint per glass to be served
The man I watched make this tea in Lebanon used one of the small brass coffeemakers so common in the Middle East. He boiled the mint leaves, tea and sugar over his charcoal fire. Then he strained this over the sprigs of mint in the glass. I also watched a man do it this way in Morocco, so if you want to be authentic, rather than take an American shortcut, that is the method to use.