Marrakech Mint Loose Tea
Out of stock
Loose Tea Pouch, 100g$9.50
Loose Tea Caddy, 100g$17.00
Inspired by the tea served in the souks of the Moroccan medina, we've blended our smoky Gunpowder Green with pure peppermint leaves for a refreshingly nuanced infusion. We've even added a sprinkling of blue cornflower petals for a British touch – why not try it the traditional way, mixed with honey or sugar?
Green Tea, 10% Peppermint, Cornflower Petals, Flavouring.
Suitable for vegetarians and vegan
Loved it..By Muks from Southampton on 04/07/2019Loved the light mint flavour in my tea..Nice mint teaBy Bandoodie from Just around the corner on 04/24/2019If you like your mint teas lightly flavored & refreshing, this one is nice, but if you prefer a really strong minty taste —this one is not for you. The green tea can be acidic & bitter when overbrewed, so I found a short 25 second brew with 2.5 tsp of leaf to be the best.Marrakech Minton 05/03/2018This used to be a lovely refreshing spearmint flavour, and is now a harsh unpleasant peppermint. Such a shame. It's the one and only time I couldn't bring myself to use it all; it went in the compost bin, but I pity the poor plants it goes on.
Product Content Slot
Sweet and refreshing with a delicious hit of mint
Any heavily spiced Moroccan dish
When it came to choosing a number of this tea, we went straight for 212 – the dial code you’ll need to book that Marrakech mini-break…
Brew the Perfect cup
1 teaspoon (2g)
80 degrees / 200ml water
Ever since our founder Walter Whittard weighed out tea leaves behind his high mahogany counter, we've been experimenting with our own inventive blends. Today you'll find extraordinary creativity in our collection, from unique twists on classics like English Breakfast to more inventive blends laden with fruit and flowers.
Green tea's fresh, verdant taste is down to its processing: the leaves are heated shortly after picking, stopping the oxidation process that would eventually turn them into black tea. Some of the best green teas are found in Japan and China, where the techniques of firing or steaming the leaves have been perfected over many centuries.