A simple and refined saffron tea, perfect for enjoying the delicacy of Moroccan red gold in a light and airy way, with a warm aroma, subtle taste and a guaranteed moment of relaxation.
1 tablespoon of green tea (e.g., Dahmiss, Gunpowder, Chun Mee)
Approximately 10 to 20 saffron stigmas (filaments), depending on the desired intensity.
Approximately 500 ml (2 cups) of boiling water
Sugar or honey, according to taste
Serves: 2 to 4 people
Preparation + infusion: ~5 to 10 minutes
Rinse the green tea leaves in the teapot with a little boiling water, then discard this first water (step to remove bitterness).
Add the saffron threads (and mint/spices if you are using them) to the teapot.
Pour the boiling water over the saffron, then let it steep for 5 to 10 minutes to allow the saffron to release its color and aromas.
Add sugar or honey to taste, mix, then serve hot in small tea glasses, ideally pouring from a height to create a light foam (as with traditional Moroccan tea).
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