Moroccan · Drink
Moroccan Mint Tea (Atay bi Naana)
Mint tea is Morocco's national drink and its ritual of welcome — green gunpowder tea brewed strong with a generous bunch of fresh spearmint and a startling amount of sugar, then poured from a height so it foams in the glass. In Marrakech it is offered to every guest, and pouring it well is a point of pride.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 tbsp gunpowder green tea
- 1 large bunch fresh spearmint (naana), washed
- 4–6 sugar cubes, or to taste (Moroccan tea is sweet)
- About 750 ml just-boiled water
- A metal Moroccan teapot, if you have one
Method
- 1
Rinse the leaves
Put the green tea in the pot, pour in a little boiling water, swirl and pour it off after 30 seconds. This first rinse washes away dust and bitterness — keep the leaves.
- 2
Steep
Fill the pot with boiling water and let the tea steep 3–4 minutes over low heat, without boiling hard.
- 3
Add mint and sugar
Push in the whole mint bunch so it is submerged, add the sugar, and warm gently for 2–3 minutes to draw out the mint oils and dissolve the sugar.
- 4
Mix by pouring
Pour a glass and return it to the pot two or three times. This blends the sugar and tea evenly and starts the foam.
- 5
Pour from a height
Serve by pouring from high above the glass so a light foam (the 'crown') forms on top. Taste and adjust sugar. Serve piping hot.
Chef's tips
- Always rinse the gunpowder tea first — it removes the harsh, dusty bitterness before the real brew.
- Use spearmint (naana), not peppermint; peppermint is too menthol and overpowers the tea.
- The high pour aerates the tea and builds the foam that marks a well-made glass.
Frequently asked questions
Why is Moroccan tea poured from so high?
The height aerates the tea and creates the light foam, or 'crown', on top of each glass — a sign of a properly made pour. It also cools the tea slightly on the way down.
Can I make Moroccan mint tea without sugar?
You can, but traditional atay is quite sweet and the sugar is considered part of the drink. Reduce it to taste, or add the sugar to your own glass if serving a mixed group.
What kind of mint is used?
Fresh spearmint, called naana in Morocco. In winter, cooks sometimes blend in wormwood (chiba) or verbena for a different aroma.