Thé aux Pignons

Method

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1. Rinse the tea leaves with a splash of boiling water and pour it off immediately. This removes the first, harshest bitterness.

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2. Add the litre of water to the pot and bring to a rolling boil.

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3. Boil hard for 5 minutes. This is not steeping — it is meant to be strong and slightly bitter.

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4. Add the sugar and the mint, pushing the mint under the surface, and boil a further 3 minutes.

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5. Put a tablespoon of pine nuts into the bottom of each glass.

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6. Pour the tea from as high as you can manage without spilling, so a head of foam forms on top of each glass.

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7. Drink very hot and eat the softened pine nuts at the bottom when you finish.

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Chef’s Tips

• Boil it, do not steep it. The bitterness is deliberate.
• Rinse the leaves first and discard that water.
• Pour from a height for the foam — it is how the pour is judged.

Pairing Suggestions

• Makroudh
• Samsa
• Bambalouni

Storage & Reheating

Make it fresh. Reheated mint tea turns stewed and grey.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.