Also known as atay bi nana, this drink is a staple of Moroccan culture. Last month, Ilooked inside a teapot deep in the desert of Morocco and was surprised to find whole stalks of mint, roughly torn. It was only when researching this column that I discovered the mint is blended with gunpowder green tea (featured last week). The bright, invigorating taste, with its cooling mint and slight astringency from the green tea, makes it ideal for any occasion.

How to serve

Steep a teaspoon of gunpowder green tea in hot (80°C) water for two minutes, then add a generous handful of stalky fresh or dried mint, plus sugar to taste. Steep for another three minutes, then pour from a height to aerate and mix the flavours.

Where to buy

Moroccan mint-tea pre-blends are increasingly available from speciality tea shops and online retailers. Fortnum & Mason offers one of the best at £9.95 for 60g (020-7734 8040; www.fortnumandmason.com)

Jonathon Jones discovers teas from around the world, finds new flavours and cultivation techniques, and takes English tea to Asia.