It was a Moroccan themed food evening that concluded with the ubiquitous mint tea.
The main meal was delicious: Moroccan lamb stuffed aubergines, and I should have added the recipe here to my food blog. The problem was that I managed to take absolutely abysmal photos. The aubergines looked more like dismembered unfortunate caterpillars. Well my dinner guests, who absolutely loved the flavours and the food, suggested that I should make that dish again *soon* and then take better pictures. 
Anyway, here is the recipe for the Moroccan mint tea:
Actually it’s very, very simple. You need Green Tea, to be more precise Chinese Gunpower Tea, a good table spoon ful.
Bunch a lot of fresh mint, torn into pieces, together with the Green Tea into a tea pot and pour hot water over it. Allow the tea to steep for nearly 10 mins. over a tea light candle heater (or anything else to keep it hot), pour into little glasses with a sprig of mint, and enjoy.
I personally like my Moroccan tea sweet so I am generous with the sugar, but my dinner guests preferred it unsweetened. Thus I served the sugar separately.
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