Moroccan Mint Tea

Watching a Moroccan pour mint tea is like watching liquid architecture—the arc of golden tea streaming from teapot to glass from an impossible height, creating the perfect foam that marks properly prepared atay. This isn't just making tea; it's performing hospitality.

The ritual matters as much as the recipe. Three glasses minimum (anything less is considered rude), poured from shoulder height to create the essential froth, and sweet enough to balance the astringent green tea with the cool freshness of mint.

Ingredients

🍃 2 tablespoons Chinese green tea (gunpowder tea preferred)
💧 6 cups water
🌿 1 large bunch fresh spearmint (about 25-30 sprigs)
🍯 4-6 tablespoons sugar, or to taste

Equipment

🫖 Traditional Moroccan teapot (or small regular teapot)
🥃 Small Moroccan tea glasses (or small heat-proof glasses)

Instructions

Rinse the tea. Bring 1 cup of water to boil. Add green tea to your teapot and pour the boiling water over it. Swirl for 30 seconds, then pour out this first steeping—this removes bitterness from the green tea.

Prepare the mint. Rinse the fresh mint sprigs under cold water. Gently bruise them by pressing between your palms to release the oils, but don't break them apart completely.

Build the tea. Add the rinsed mint to the teapot with the tea leaves. Add 4 tablespoons of sugar (you can adjust later). Bring 5 cups of fresh water to boil and pour into the teapot.

Steep properly. Place the teapot on low heat and let it simmer very gently for 5 minutes. Don't let it boil vigorously—this makes the tea bitter. The tea should turn a beautiful golden color.

Test and adjust. Pour a small amount into a glass to taste. The tea should be sweet, minty, and balanced—not too bitter from the green tea, not too sweet from the sugar. Add more sugar if needed and steep for another minute.

Master the pour. This is the crucial part. Hold the teapot high—about 12 inches above the glasses—and pour in a steady stream. The height creates the essential foam and aerates the tea. Start with one glass, then pour from that glass back into the teapot, then pour again to ensure even mixing.

Serve with ceremony. Pour for all guests, refill the teapot with hot water as needed, and traditionally serve three glasses per person. Each glass should have a slightly different character as the tea evolves.

The Art of Pouring

The high pour isn't just for show—it cools the tea slightly, creates the beloved froth, and mixes the ingredients perfectly. Start low and gradually increase the height as you get comfortable. Don't worry about spills at first; even Moroccans needed practice.

Pour in rounds: fill all glasses partially, then go back and top them off. This ensures everyone gets tea of the same strength.

Tea Etiquette

In Morocco, refusing mint tea is considered rude. The host will pour at least three glasses, and it's polite to accept all three. The saying goes: "The first glass is as gentle as life, the second is as strong as love, the third is as bitter as death."

Always pour and serve with your right hand, and it's customary for the eldest or most honored guest to receive the first glass.

Remix Ideas

Winter warming: Add a cinnamon stick or a few cardamom pods while steeping.

Floral version: Add a few dried rose petals or orange blossom for perfume.

Iced summer version: Prepare as normal, then chill and serve over ice with fresh mint garnish.

Digestive blend: Add a few fresh sage leaves along with the mint.

Perfect Moroccan mint tea should transport you to a Marrakech riad courtyard, where time moves slower and every sip reminds you that some of life's greatest pleasures come from taking time to do simple things beautifully. Serve it alongside Moroccan Lamb Tagine or Moroccan Orange Blossom Cookies for an authentic Moroccan experience that honors the country's legendary hospitality.