Moroccan Mint Tea

In Morocco, a pot of mint tea is a gesture of welcome. It is offered to every guest, poured with a flourish, and shared slowly over conversation. This recipe brings that tradition into your kitchen using just green tea, fresh mint and sugar.

Why You Will Love This Moroccan Mint Tea

• Made with only four ingredients and ready in 10 minutes
• Fresh, cooling and fragrant, with a gentle sweetness
• Works hot in winter and iced in summer

Ingredient Notes

Green tea: Chinese gunpowder tea is rolled into tight pellets that unfurl as they steep, giving a bold flavour that stands up to the sugar. Mint: Use fresh spearmint with the stems included, as they carry plenty of flavour. Sugar: Moroccan tea is traditionally sweet, so adjust the amount to your taste.

The Traditional Technique

Rinsing the leaves first removes bitterness. After steeping, pouring a glass of tea back into the pot two or three times blends the mint and sugar evenly. Finally, pouring from a height creates the light foam that Moroccan tea is famous for.

Serving and Storage

Serve in small glasses with dates or almond pastries. Leftover tea can be chilled and served over ice with lemon, and it keeps in the refrigerator for up to two days.

Frequently Asked Questions

Which tea is used for Moroccan mint tea?

Traditional Moroccan mint tea uses Chinese gunpowder green tea, which has tightly rolled leaves and a slightly smoky, bold flavour. Any good loose-leaf green tea works if you cannot find gunpowder tea.

Why do you rinse the tea leaves first?

A quick rinse with a little boiling water removes the bitterness from the first infusion and wakes up the leaves. You discard that rinse water and then brew the tea with fresh hot water.

Which mint is best?

Fresh spearmint, called nana mint, is the classic choice because it is sweet and cooling. Peppermint is stronger and more medicinal, so use less of it if that is all you have.

Why is the tea poured from a height?

Pouring from a height mixes the tea and sugar and creates a light froth on top, which is considered a sign of a well-made glass. It also cools the tea slightly so it is ready to drink.

Can I make it with less sugar?

Yes. The tea is traditionally quite sweet, but you can reduce the sugar to taste. Add it gradually and taste as you go, since the mint and tea balance changes with the amount of sweetener.

Can I serve Moroccan mint tea cold?

Yes. Brew it as usual, let it cool, and serve over ice with extra mint leaves and a slice of lemon for a refreshing summer drink.

More Recipes You Will Love

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Print Recipe

Beginner Friendly

Moroccan Mint Tea

Author: Anjali Cooking Method: Boiling & Simmering Cuisine: Middle Eastern & African Courses: Beverages Recipe Keys: Quick Meals Soy Free Vegan

Difficulty: Beginner Prep Time 3 mins Cook Time 7 mins Total Time 10 mins

Servings: 4 Estimated Cost: $ 2 Calories: 40

Best Season: Spring, Summer, Fall, Winter

Dietary:

D Dairy-Free G Gluten-Free H Halal K Kosher N Nut-Free V Vegan V Vegetarian

Description

Moroccan mint tea, known locally as atay, is a sweet and fragrant blend of Chinese gunpowder green tea and a generous bunch of fresh spearmint. It is the drink of hospitality across Morocco and is traditionally poured from a height to create a frothy crown. This recipe walks you through the rinse, steep and pour technique so your tea is fresh, balanced and beautifully aromatic.

Ingredients (makes about 3 cups, serves 4)

Servings

Tea

• 2 teaspoons Chinese gunpowder green tea (about 6 g; tightly rolled leaves that stand up to the sugar and mint; any strong loose green tea can be used as a substitute)
• 3 cups freshly boiled water (720 ml, plus a little extra for rinsing the leaves)

Mint and Sweetener

• 1 bunch fresh spearmint (nana mint) (a large bunch, stems included, about 30 g; spearmint gives the authentic flavour, as peppermint is stronger and more medicinal)
• 3 tablespoons granulated sugar (36 g; Moroccan tea is traditionally quite sweet, so adjust to taste)

Instructions

1. Gather Your Equipment

   Set out a heatproof teapot (about 1 litre) and 4 small tea glasses. Measure 2 teaspoons (about 6 g) of gunpowder green tea and 3 tablespoons (36 g) of sugar. Have the bunch of spearmint (about 30 g) ready next to the sink.
   Tip: A small metal or glass teapot works best. If you can use one that is safe on the stove, you can keep the tea hot without a kettle.

2. Boil the Water

   Bring about 3 1/4 cups (780 ml) of water to a full boil in a kettle or pan. That is the 3 cups for the tea plus about 1/4 cup extra for rinsing the leaves.
   Tip: Use freshly boiled water rather than water that has been standing, as it tastes cleaner and brews the leaves properly.

3. Rinse the Tea Leaves

   Put the 2 teaspoons of tea leaves in the teapot and pour in about 1/4 cup of the boiling water. Swirl the pot gently for about 30 seconds, until the tightly rolled leaves begin to open.
   Tip: This quick rinse removes bitterness and wakes up the leaves. Gunpowder tea unrolls in a few seconds, so you will see the pellets begin to swell.

4. Discard the Rinse Water

   Pour off the rinse water into a glass or the sink, holding the leaves back with the lid, and keep the damp leaves in the pot.
   Tip: Traditionally, the first rinse water is poured away, as it carries the sharpest, most bitter flavours. Some people keep a splash in the pot to help the leaves release their flavour.

5. Wash and Bruise the Mint

   Rinse the bunch of spearmint under cold running water and shake off the excess. Gently squeeze or press the bunch in your hand to bruise it, so it releases its fragrant oils, but keep the leaves and stems whole.
   Tip: Use spearmint (nana mint) rather than peppermint for an authentic taste. Leave the stems on, as they add a deep, fresh flavour.

6. Add the Sugar

   Sprinkle the 3 tablespoons of sugar over the rinsed tea leaves in the teapot.
   Tip: Moroccan tea is traditionally quite sweet, so adjust to taste. Start with 2 tablespoons if you prefer a lighter cup and add more later.

7. Pack in the Mint

   Push the whole bunch of mint into the teapot, folding it over if needed so it fits and the stems are submerged below the rim.
   Tip: Pack the mint in generously, as it should fill the pot. Plenty of mint is what gives the tea its fragrance.

8. Pour in the Boiling Water

   Pour the remaining 3 cups of boiling water into the teapot in a steady stream over the mint, tea and sugar, and put the lid on.
   Tip: Pouring the water directly onto the sugar helps it dissolve quickly.

9. Steep for 4 to 5 Minutes

   Let the tea steep for 4 to 5 minutes without stirring, until it turns a golden-green colour and smells strongly of mint.
   Tip: Do not over-steep or the tea will turn bitter. Set a timer, as the leaves are tiny and release flavour quickly.

10. Mix by Pouring

    Pour a glass of tea and pour it straight back into the pot. Repeat this twice more, so the sugar and mint flavour are mixed evenly through the tea.
    Tip: This mixing step is traditional and balances the sweetness. Taste after the second round and add a little more sugar if you like it sweeter.

11. Pour from a Height

    Hold the teapot high, 15 to 20 cm above the glasses, and pour the tea in a thin, steady stream into each glass until it is about three-quarters full. Start low and lift the pot as you pour to build a light foam.
    Tip: Pouring from a height aerates the tea and creates the traditional frothy crown. Pour over the sink or a tray at first, so you can practise without spills.

12. Garnish and Serve

    Drop a fresh mint sprig into each glass if you like, and serve the tea hot straight away, with dates, almond pastries or a small plate of sweets.
    Tip: Moroccan tea is often enjoyed three glasses at a time, each one slightly stronger than the last. Refill the pot with hot water for another round.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 40kcal

% Daily Value *

Sodium 2mg1%

Potassium 30mg1%

Total Carbohydrate 9.5g4%

Sugars 9g

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use fresh spearmint (nana mint) rather than peppermint for the authentic taste. Adjust sugar since Moroccan tea is traditionally quite sweet. Moroccan tea is often enjoyed three glasses at a time, each one slightly stronger than the last.

Keywords: Moroccan tea, mint tea, green tea, spearmint