Green tea with saffron

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

Course: Beverages

Cuisine: Moroccan

Price lev­el: 4 — Expensive

Difficulty: 2 — Easy

Prep Time: 15 min­utes min­utes

Servings: 2 per­sons

Author: La Marmite

Print Recipe

Ingredients

• 2 table­spoon Green Tea
• 0,3 gr Saffron (full)
• Water
• Sugar To your taste

Instructions

• Rinse the green tea in the teapot, to еlіmіnаtе the dust
• Add saf­fron and water
• Simmer for 15 min­utes
• Add sug­ar to your taste

Notes

Unlike reg­u­lar tea, the drink must be sim­mered for a long time so that the saf­fron can release all its aromas.

You can reuse the bot­tom of the teapot to make a sec­ond drink.

This tea allows you to taste the sub­tle flavour of ѕаf­frоn. It is also excel­lent for recov­er­ing energy.