For 4 persons,
2 tablespoons of green tea leaves,
a beautiful bunch of fresh mint,
and 6 to 8 lumps (big ones) of sugar

• In a pot, bring ¾ litres of water to the boil. At the same time, carefully wash the mint under fresh water (keep leaves and stems together).
• 
  In the pot, put the tea, then the bunch of mint broken into two or three, then sugar, and pour the boiling water. Put it again to boiling, keep it brewing 3-4 minutes before serving.
• Moroccans use to pour a glass, and pour it back in the tea-pot, for two or three times. It mixes the sugar, and oxydates tea.
• If you wish you can also keep the mint separate, directly a small stem with two or three leaves in a glass.
• You can also use other herbs instead of mint (naa-naa), the most commonly is absinth (cheba), you can also put in the glass rosemary or thyme (but not in the tea-pot, as they develop a very strong taste).

And also, green tea with saffron.