How to make authentic moroccan spearmint tea

Name: How to make authentic moroccan spearmint tea
Prep time: 5 min
Cook time: 9 min
Total time: 17 min
Yield: 10
Cuisine: En
Ingredients: 0.7 oz (20 g) green tea (preferably gunpowder); 3.5 oz (100 g) sugar (adjust the amount to taste); A good bunch of spearmint (or fresh mint); Water (about 1 liter)

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Drink

Very Easy

17 min

40 Kcal

Moroccan tea, or “Moorish tea,” as it is commonly 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 mindful 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, aromatic flavor comes 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. Baghrirs, also known as thousand-hole pancakes, are light semolina pancakes that soak up the honey and butter mixture they are served with. Their airy texture makes them the ideal match for a cup of hot tea. Another option is almond briouats: filo pastry triangles filled with almond paste and orange blossom water, then coated in honey. They are ideal for enjoying after a leisurely meal or sweetening an ordinary afternoon. Would you like to make it at home? Here, we explain how to make authentic Moroccan tea, step by step.

Ingredients

0.7 oz (20 g) green tea (preferably gunpowder)
3.5 oz (100 g) sugar (adjust the amount to taste)
A good bunch of spearmint (or fresh mint)
Water (about 1 liter)

Materials

Traditional Moroccan teapot (better if it is made of metal)
Saucepan (or kettle)

Preparation

Preparation5 min

Waiting time3 min

Cook time9 min

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 the 20 g of green tea in the bottom of a teapot. Pour a small amount of hot water over the tea, gently swirl the teapot for a few seconds, and discard the first liquid. This step "washes" the leaves, softens the flavor, and removes any possible impurities.
Add the sugar directly to the teapot, over the rinsed tea. Fill the teapot with the remaining hot water and place it over medium heat for about 7 minutes, until you see the tea begin to rise slightly.
At this point, pour some of the tea into a glass to make room in the teapot. Then add the spearmint or fresh mint, turn up the heat, and let it simmer gently for another couple of minutes. Pour the contents of the glass back into the teapot and let it steep for a few minutes so that all the flavors blend.
Before serving, pour some tea into a glass and pour it back into the teapot. This simple gesture helps homogenize the mixture and balance the flavors of the tea, mint, and sugar.
Pour the tea from a certain height, as is traditional in Morocco, to create the characteristic fine layer of foam. And that's it!

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FAQ ❓

What type of tea is used to make Moroccan tea?

Traditional Moroccan tea is made with gunpowder green tea, known for its leaves rolled into small pearls. This type of tea adds body and a characteristic touch of bitterness, and pairs very well with the freshness of mint. Although other varieties of green tea or even white tea can be used, the flavor will differ 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 steeped, transfer it to a heat-resistant teapot so you can serve it with the characteristic frothy effect. The essential thing is to follow the timing and steps to achieve a balance of flavors among the tea, sugar, and mint.

When is fresh mint added to Moroccan tea?

Spearmint or mint is added in the last few minutes of preparation, when the tea is already very hot. This prevents the leaves from overcooking and releasing bitter flavors. This step preserves the fresh aroma and adds the herbal note that defines atay.

Can Moroccan tea be made 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, sweetness is a fundamental part of this tea's traditional flavor profile.

How long does Moroccan tea keep once brewed?

Ideally, it should be consumed freshly brewed, when the aroma and foam are at their best. If there are any leftovers, you can store them in the refrigerator for about 24 hours. You can drink it cold, but it will lose some of its herbal freshness and the intensity of its original flavor.

Why is Moroccan tea poured from a certain height?

Pouring tea from a certain height is not just an aesthetic custom; it also serves a practical purpose. Pouring the liquid from above aerates the tea and creates a light layer of foam on the surface, a sign of hospitality and good preparation in Moroccan tradition. It also helps mix the sugar and mint more evenly in the teapot.

What kind of mint is used for Moroccan tea?

In Morocco, fresh spearmint is commonly used. It is a mild, aromatic variety of mint that balances the flavor of green tea. If you don't have spearmint, you can use other fresh mint varieties, but avoid stronger ones (such as peppermint), which can overpower the tea's flavor.

Does Moroccan tea contain caffeine?

Yes, Moroccan tea contains caffeine because it is made with green tea, which naturally contains caffeine. Although it has less caffeine than black tea or coffee, it is still a stimulating drink. The amount can vary depending on the type of tea used and even the brewing time.

Nutrition

for 1 serving / for 100 g

Calories: 40Kcal

Carbo: 10.1g
Total fat: 0g
Saturated fat: 0g
Proteins: 0g
Fibers: 0.1g
Sugar: 9.9g
ProPoints: 1
SmartPoints: 2

Nutritional information for 1 serving (22g)

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Patricia González

Passionate about cooking and good food, my life revolves around carefully chosen words and wooden spoons. Responsible, yet forgetful. I am a journalist and writer with years of experience, and I found my ideal corner in France, where I work as a writer for Petitchef. I love bœuf bourguignon, but I miss my mother's salmorejo. Here, I combine my love for writing and delicious flavors to share recipes and kitchen stories that I hope will inspire you. I like my tortilla with onions and slightly undercooked :)

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