Moroccan mint tea. Easy, simple & sweet guide for a daily treat.

Serving and prepping mint tea is a daily ceremony in Morocco. A popular drink throughout North Africa mostly referred to as Tea with mint -Atay b naanaa-, a drink served very hot and sweet. Each region in Morocco has its unique touch when serving Mint tea, the closer you get to the deserts and you will taste a tea infused with spices, the more you head towards the mountains and the sweeter it gets.

Served very hot, this Moroccan tea is synonymous of conviviality and can be enjoyed at any time of the day, for breakfast, while reading newspapers in a coffeshop terrace or while socializing with friends. A soulwarming drink, its flavors will take you across borders and immerses you in the heart of the country of the setting sun.

There are few ways to prepare it, however keep in mind that the amount of sugar you use is based on your own preference, nowadays in most restaurants & cafés, tea is served unsweetned along with sugar cubes so you may adjust its sweetness by yourself; others will ask you if you prefer your mint tea sweet or not. 

For 4 to 6 people, you need the following ingredients:

  • 3 to 4 teaspoon of green tea (High Quality Gunpowder Green Tea)  
  • 1 bunch of fresh scented mint
  • 1.5L of water
  • 1 glass of hot water - used to rinse the green tea
  • Sugar cubes.

Now you're ready to prepare your mint tea, here are 9 detailed step:

  1. Wash and dry the bouquet of fresh mint thoroughly. Gently fluff it
  2. In a saucepan, bring the 2 L of water to a boil
  3. Place the green tea in a bowl and pour a glass of boiling water over it
  4. Leave to infuse for 5 min, discard the infused liquid while keeping the green tea (this is used to remove the first bitterness of the tea)
  5. Then put the green tea in a teapot
  6. Pour the rest of the boiling water over the green tea
  7. Then add the mint leaves and then the sugar cubes
  8. To mix your Moroccan mint tea, do not use a spoon: pour tea into a glass and then pour it back into the teapot. Repeat the operation several times so that the tea is well mixed
  9. Serve your Moroccan mint tea very hot by holding the teapot high above the glasses to "froth" the sugar.

For those who want the spices punch and invigorating flavours, when you reach the fifth step, in the teapot add a few cinnamon sticks, galangal spice for its citrusy and wood-like flavour, plus cloves. 



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