Bedouin Tea

Bedouins have their own special blends of teas that they make from the dried leaves of various desert plants. On special occasions, they mix the leaves from those plants with other spices. Many tourists have tea with the Bedouins they meet and then buy the blends to take home as a reminder of their amazing experiences. Bedouin tea is quite expensive because it is scarce. In the United States, dried thyme or sage can be substituted for the Bedouin tea.

4 teaspoons Bedouin tea or dried {thyme} or 4 teaspoons sage
4 teaspoons dried organic rosebuds
1 stick cinnamon
4 teaspoons loose {black tea}, regular or decaffeinated
 {sugar}, if desired
Heat 4 1/2 cups water, Bedouin tea, dried rosebuds, cinnamon stick, and loose black tea in a teapot or saucepan over high heat. Once the water boils, reduce heat to low and simmer for 5 minutes. Turn off heat, and steep the tea, covered, for 5 minutes. Strain into tea cups and sweeten with sugar, if desired.

Ease of Preparation: Easy

Preparation Time: 5 min
plus 5 min to steep

Cook Time: 10 min

Servings: 4

Recipe By: Amy Riolo

From:  Nile Style
Used with permission of Amy Riolo