Le Touarég

Le Touareg

Green tea (bio quality) with Morrocan nana mint, in an ideal proportion. Full, strong, and refreshing taste and stimulating effect in one beverage. The drink is traditionally made very sweet.

How to brew Le Touareg tea

Put two teaspoons (5 g) of the mixture in a teapot with the desired amount of sugar and pour boiling water over it. Stir and allow to infuse for 5 minutes. The tea can be served in 1 dcl glasses with a saucer. You can also read our articles on tea preparation and water quality.
 

Moroccan mint tea

also called Tuareg tea, Mint tea, or Maghrebi mint tea, is a flavoured tea prepared in Arabian countries, France, Africa, and Spain. Mint tea is central to social life in Maghreb countries. The serving of mint tea can take a ceremonial form, especially when prepared for a guest. Traditionally whereas cooking is women's business, the tea is a male affair: the head of the family prepares it and serves to the guest, usually, at least three glasses of tea. The beverage has a refreshing aroma, and its consumption produces a sensation of cold in the mouth and respiratory tract.
The cultivar Mentha spicata 'Nana', the Nana mint of Maghreb, possesses a clear, pungent, but mild aroma and is an essential ingredient of Touareg Tea. Due to the long relationship of Spain and France with the Maghreb, the beverage soon went to these countries, where it is used as a cold soft drink (Iced tea) in warm areas in the summertime, from Spain, it passed to Latino American countries. Spearmint is an ingredient in several related drinks, such as the mojito and mint julep. Due to its Moroccan origin it is named in Hispanic countries té moruno but is named too: té con hierbabuena and té a la menta related to Mentha spicata and many other hybrids and cultivars of Mentha named indistinctly Yerba buena. Sweet tea, iced and flavored with spearmint, is a summer tradition in the Southern United States. The oldest known recipe for sweet iced tea was published in 1879 in a community cookbook called Housekeeping in Old Virginia by Marion Cabell Tyree. The recipe called for green tea since most sweet tea consumed during this period was green tea.