Did a little pruning today and now I’ve got a surplus of fresh mint. What to do, what to do… it HAS been hot lately and hot weather calls for cool tea. Or, if you believe the Gold Peak ads, feet tea.
Caution: Rant Ahead
What marketing genius came up with this ad campaign? They’ve been in the DC subway trains for months – a photo of a pair of feet in flip-flops resting up on a porch railing that overlooks a nice pond somewhere (presumably while the owner reclines in a chair or something). The tag line is “The way tea should taste.” My brain completes that as “The way tea should taste. Like feet.” Plus they have a sweetened green tea variety and I firmly believe that sweetened green tea should be federally legislated against.
We now return you to your regularly scheduled recipe.
Moroccan mint tea is very easy – it just requires some time, some mint and some green tea.
- Bring 6 quarts of water to a boil and turn off. Throw in 6 green tea bags and let it sit for 2 hours
- Remove the tea bags and bring the water to a boil again. Turn off the heat. Crush a handful (1/3 – 1/2 cup loosely packed) of fresh mint to release the oils and throw into the water. Let sit for 2-3 hours.
- Remove the mint. If the tea is too strong for your liking, dilute with water. Chill and enjoy!
About the photo:
Today’s goal was to get the look of sunlight without using sunlight. I backlit the mint by bouncing the 580 off the kitchen walls and brought out the texture of the leaves with the Lumo Pro. Because I wanted the light to seem as if it were coming from a single source, I put both flashes to camera left and used a folding mirror to add in some fill light.
ISO 200, f5.6@1/200. 580EX II @ 1/8 power, LumoPro 120 @ 1/32 power. Mirror reflector.
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