Fresh Mint and Basil Tea

Makes 1 pot

Serve with a pretty platter of soft medjool dates, almonds and pistachios, scattered with mint and basil leaves and dusted with icing sugar.

Tip: stand a teaspoon in each glass as you pour the tea, to avoid cracking.

Good handful mint
Good handful basil
2 tsp Chinese green tea leaves
4 sugar cubes

Wash the mint and basil and shake dry, discarding any thick stems.

Place the tea leaves in a teapot or heatproof jug and top with boiling water.

Divide the mint and basil leaves between the glasses.

Add one sugar cube (or 1 tsp sugar) per person.

Strain the tea into each glass and serve.