How-to guide
How to Make Moroccan Mint Tea — The Authentic Method
Moroccan mint tea — atay b'naanaa — is the drink of hospitality, poured for guests at every hour of the day. It is not simply mint infused in hot water: it is gunpowder green tea, a great bundle of fresh spearmint and a generous amount of sugar, brewed together and poured from a height to build a frothy head. Making it well is a small ritual. This guide gives you the authentic method, including the all-important first-pour rinse that most recipes leave out.
About 15 minutes
Step by step
- 1
Rinse the tea
Put about a tablespoon of gunpowder green tea into a metal teapot. Pour in a little boiling water, swirl for a few seconds and pour that first water off into a glass and set it aside. This rinses away bitterness and dust; you will return this liquid later so none of the tea's essence is lost.
- 2
First infusion
Add the reserved rinse water back to the pot along with fresh boiling water — enough to fill the teapot. Set the pot over a low flame and bring it just to a simmer for 2-3 minutes to wake up the tea.
- 3
Add mint and sugar
Stuff in a large handful of fresh spearmint, pushing the sprigs down into the pot, and add sugar generously — traditionally a good few lumps or a couple of tablespoons per pot. Moroccan tea is meant to be sweet; adjust to taste but do not be shy.
- 4
Steep gently
Return the pot to a low heat for another 3-5 minutes to let the mint and sugar infuse, without letting it boil hard, which would turn the mint bitter.
- 5
Mix by pouring
Pour a glassful and return it to the pot two or three times. This mixes the sugar evenly and aerates the tea. Taste and adjust the sugar now.
- 6
Pour from height
Hold the pot high above the glass — 20 to 30 centimetres — and pour in a steady stream so a light foam (the 'crown') forms on top. Fill the small glasses about two-thirds full and serve piping hot. A good head of froth is the mark of a well-poured glass.
Common mistakes to avoid
- Skipping the first-water rinse, which leaves the tea dusty and bitter.
- Boiling the mint hard — it turns the tea bitter and grassy; keep it to a gentle simmer.
- Using dried mint instead of a generous bundle of fresh spearmint.
- Under-sweetening — authentic Moroccan tea is properly sweet; add sugar to the pot, not the glass.
- Pouring timidly from low down, so no froth forms on the surface.
Tips from the kitchen
- Use fresh spearmint (naanaa), not peppermint — spearmint is the authentic, milder mint.
- A metal teapot that can go on the flame is ideal; it lets you simmer the tea rather than just steeping it.
- For less sugar, ask for and make it 'shwiya sukkar' — but expect it sweeter than Western tea regardless.
- In summer, Moroccans add a few leaves of fresh wormwood (sheeba) or verbena for a seasonal twist.
- Pour a taster glass back into the pot a couple of times to judge and balance the sweetness before serving.
Questions
What tea is used for Moroccan mint tea?
Chinese gunpowder green tea — small tightly rolled pellets that unfurl as they brew. It is combined with fresh spearmint and sugar; the green tea gives the drink its backbone and slight astringency.
Why is Moroccan tea poured from a height?
Pouring from height aerates the tea and builds a light foam, or 'crown', on the surface — a sign of a well-made glass. It also cools the stream slightly and shows a little flourish of hospitality.
Can I make Moroccan mint tea without sugar?
You can, but it will taste quite different from the traditional drink, which is deliberately sweet. If you prefer it lighter, reduce the sugar gradually rather than omitting it — a little sweetness balances the green tea's astringency.
What kind of mint should I use?
Fresh spearmint (naanaa) is the authentic choice — mild and sweet. Peppermint is too strong and menthol-heavy. Use a generous bundle, stems and all, pushed down into the pot.
Learn it hands-on in Marrakech
Reading is one thing; doing it beside a local host is another. Book a Marrakech cooking class, or explore the medina on a guided food tour.