It's not that often that I give a Moroccan recipe on this blog. A very special tea, which is savoured in the Taliouine region, in the heart of the saffron region, and which I discovered when we took part in the filming of Fourchette et sac à dos, with Julie Andrieu. (Julie is a sort of kind and feminine Gordon Ramsay, she travels and meets people to share their cooking. "Fork and backpack" was a "Cooking around the world" TV show).
Saffron is the most expensive spice in the world? Yet the happy inhabitants of Taliouine, who have plenty of it at harvest time, use it for a ѕіmрlе tea.
A Moroccan tea, of course, so a green tea. This recipe requires a light tea, it can also be made with a white tea. Just avoid black teas, which are too oxidized and would develop too many tannins.
You must use whole saffron, so that it is retained by the strainer when you pour the tea. It should be used to flavour the tea, but not to be swallowed directly.
Green tea with saffron
- 2 tablespoon Green Tea
- 0,3 gr Saffron (full)
- Sugar To your taste
- Rinse the green tea in the teapot, to
- Add saffron and water
- Simmer for 15 minutes
- Add sugar to your taste