One of our first mint blends that remains one of our most popular. Maghreb Mint can be infused like tea or boiled North African style with sugar, water and/or prepared with milk like Masala Chai.
Tasting Notes: Full-bodied sweetness, bold mint flavor and zesty notes of cardamom, ginger and spices
Ingredients: Organic green tea, organic ginger root, organic cardamom, organic peppermint, organic licorice root, organic fennel, organic cloves, organic black pepper.
Rishi Tea Blend
Water Temperature: 212°F (boiling)
Leaf to Water Ratio: 1 tablespoon per 8 ounces
Steep Time: 3-4 minutes
We encourage you to experiment with the quantity of tea leaves and the length of the steep time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.
2 Reviews Total - Overall User Rating
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By Jesse the K on September 20, 2013
Madison, AL United States
I've loved this tea for years. It's dense, delicious, complex, brews 3 times, and never gets boring.
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By Joy on April 19, 2014
Orland Park, AL United States
After trying several different varieties of Green Tea, and not sure if I would like the "mint", it was such a surprise at how the mint make the green tea taste wonderful! I would highly recommend this to those looking for a unique and high quality flavor!
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Maghreb Mint Chocolate Chip Cookies
"Tea is very versatile in the way it can be prepared. For this recipe I infused butter with tea to give the cookies their very special and exotic flavors. As you bite into these soft and chewy cookies, the first flavors are the very aromatic licorice root, cardamom and clove which are then followed by the sweetness of mint which lingers in your mouth. The best part about this recipe is that everyone has their favorite chocolate chip recipe! Simply infuse the butter and add to your own recipe."
3 sticks of butter
1 ounce (28 grams) of Rishi Tea Maghreb Mint green tea/Minty Green chai, dry
2 cups of unbleached flour
½ teaspoon of salt
1 teaspoon baking soda
2 large organic vegetarian cage-free eggs
1 cup of raw sugar
1 teaspoon vanilla
1 cup of organic brown sugar
1 bag of semisweet chocolate chips
½ cup of chopped walnuts
Making Maghreb Mint infused butter:
Over a very low flame, melt three sticks of butter in a pan.
Add one ounce of Maghreb Mint once butter is completely melted.
Simmer over low flame for about 30 minutes, monitoring closely so that the butter does not burn.
Strain tea from butter using infuser basket, cheese cloth, or strainer. You should have one cup of melted Maghreb Mint butter remaining for this recipe.
Allow butter to cool completely before using.
Preheat oven to 375 degrees.
In one bowl blend flour, salt and baking soda.
In a larger bowl, pour in the cup of Maghreb Mint butter; add eggs, beating well between each egg, then the vanilla, and beat mixture at a low speed until creamy.
Add flour, chocolate chips, and walnuts to mixture and stir until all ingredients are evenly distributed.
Drop batter by the spoonful onto ungreased cookie sheets and bake for 8-11 minutes or until golden brown. Do not over bake.
Remove from oven and let cool before enjoying.
Makes approximately 30 cookies.