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(hardy in zones 4-9)
An exceptional sweet mint used widely throughout North Africa to brew Moroccan-style mint tea. Much like black tea is in England and India, and green tea is in China, preparing and serving Moroccan tea is a traditional art form and a symbol of hospitality. To prepare Moroccan tea, first brew green tea, then boil with sugar, and then add fresh mint and allow the mixture to steep for several minutes before serving.
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