How to prepare authentic moroccan peppermint tea
Moroccan tea, or "Moorish tea", as it is popularly known in Spain, is not just a drink: it is a ritual deeply rooted in daily life in Morocco. Preparing it goes far beyond boiling water and adding a few tea leaves: it is a gesture of hospitality, a conscious pause and a symbol of welcome. Known as atay, tea is served at any time of day and on almost any occasion, from family gatherings to impromptu visits. Its sweet and aromatic flavor is born from the combination of green tea with spearmint and a generous amount of sugar. The fragrance it gives off when served is almost therapeutic, and each sip becomes a small sensory escape to the Maghreb. This drink is even more enjoyable when accompanied by a typical Moroccan sweet. The baghrirsalso called pancakes with a thousand holes, are light semolina pancakes that absorb the honey and butter mixture with which they are served. Their airy texture makes them the ideal match for a hot tea. Another option are the almond briouatsfilo dough triangles filled with almond paste with orange blossom water and bathed in honey, ideal to accompany a quiet after-dinner meal or to sweeten any afternoon. Do you dare to prepare them at home? Here we explain how to make an authentic Moroccan tea step by step.
Ingredients
Materials
- Traditional Moroccan teapot (better if it is made of metal)
- Saucepan (or kettle)
Preparation
Start by heating the water until it reaches boiling point. You can do this in a saucepan or in a kettle, whichever is more convenient for you.
Place green tea in the bottom of a teapot. Pour a small amount of hot water over the tea, gently shake the teapot for a few seconds and discard the first liquid. This step serves to "wash" the leaves, soften the flavor and remove possible impurities.
Add the sugar directly into the teapot, over the cleaned tea. Fill the teapot with the rest of the hot water and place over medium heat for about 7 minutes, until you notice that the infusion begins to rise slightly.
At this point, pour some of the tea into a glass to create space inside the teapot. Then add the mint or fresh mint, turn up the heat and let it boil gently for a couple of minutes more. Pour the contents of the glass back into the teapot and let it steep for a few minutes, so that all the flavors integrate properly.
Before serving, pour some tea into a glass and return it to the teapot. This simple gesture helps to homogenize the mixture and balance the flavor between tea, mint and sugar.
Serve the tea from a certain height, as it is traditionally done in Morocco, to create that fine layer of foam that characterizes it. And that's it!
Observations
What type of tea is used to prepare Moroccan tea?
Traditional Moroccan tea is made with gunpowder type green tea, known for its leaves rolled in the shape of small pearls. This type of tea provides body, a characteristic bitterness and combines very well with the freshness of mint. Although other varieties of green tea or even white tea can be used, the flavor will be far from the original.
Can I make Moorish tea without a Moroccan teapot?
Yes, you can brew the tea in a small saucepan or any pot. Once infused, transfer it to a heat-resistant teapot to serve it with the characteristic frothy effect. The essential thing is to follow the timing and the steps to achieve the balance of flavor between tea, sugar and mint.
When is fresh mint added to Moroccan tea?
The mint is added in the last minutes of the preparation, when the tea is already very hot. This prevents the leaf from overcooking and releasing bitter flavors. This step preserves the fresh aroma and adds the vegetal touch that defines atay.
Can Moroccan tea be prepared without sugar?
Yes, although the flavor will change noticeably. You can use sweeteners that can withstand high temperatures, such as erythritol or stevia, and add them at the end of cooking. However, the sweetness is a fundamental part of the traditional profile of this infusion.
How long does Moroccan tea keep once brewed?
Ideally, it should be consumed freshly brewed, when the aroma and foam are at their peak. If there are any leftovers, you can store it in the refrigerator for about 24 hours. You can drink it cold, but it will lose some of the herbal freshness and the intensity of the original flavor.
Why is Moroccan tea served from a certain height?
Serving tea from a certain height is not only an aesthetic custom, but has a practical function: pouring the liquid from above oxygenates the infusion and creates a light layer of foam on the surface, a sign of hospitality and good preparation in the Moroccan tradition. It also helps to mix the sugar and mint more evenly in the teapot.
What mint is used for Moroccan tea?
In Morocco, fresh mint is commonly used, a mild and aromatic variety of mint that balances the flavor of green tea. If you do not have mint, you can use other fresh mints, but avoid the more intense ones (such as peppermint), which can dominate the profile of the infusion.
Does Moroccan tea contain caffeine?
Yes, Moroccan tea contains caffeine, as it is made from green tea, which naturally provides caffeine. Although it has less caffeine than black tea or coffee, it is still a stimulating drink. The amount may vary according to the type of tea used and even the brewing time.
Cookware
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