Moroccan Mint Tea

Moroccan Mint Tea is generally a gunpowder tea mixed with mint. Gunpowder tea is
Chinese green tea rolled into small pellets, which look
like old-fashioned gunpowder. The Chinese call it zucha or pearl tea for
the same reason. Rolling the tea leaves into balls helps to preserve the flavor.
Bits of mint are mixed in with the green tea in a ration of 90% China green tea
to 10% Spearmint tea
Moroccan Mint Tea is generally made very sweet with lots of sugar and sometimes
other flavorings are added.  Lemon or ginger two I have heard of.

cold water
Gunpowder tea (or any green tea), one teaspoon for each cup
fresh spearmint leaves (unless mint is already in the tea)
grated ginger
sugar to taste

Place the tea, mint leaves and grated ginger in a tea infuser.  Warm the tea pot
with boiling water. After a few moments, pour off the warming water, insert the
infuser and pour fresh boiling water in to fill the pot. Allow to the tea to
steep only a few minutes. Green teas should not be steeped as long as black
teas.   When the tea is ready, remove the infuser and add sugar to taste.   Since
I don't much like very sweet teas, I let people add sugar to please themselves,
but this is not the way it is done in Morocco.

Source:

rec.food.cooking, rec.food.recipes