Techniques
How to Brew Moroccan Mint Tea
Moroccan mint tea — atay — is the national drink and the gesture of welcome in every home. It is gunpowder green tea steeped with a generous bunch of fresh spearmint and plenty of sugar, then poured theatrically from height to build a light foam on top. Making it well is about the rinse, the balance and the pour.
At a glance
- Rinse the gunpowder leaves once with boiling water to remove bitterness
- Steep with fresh spearmint and sugar over gentle heat
- Mix by pouring a glass back into the pot once or twice
- Pour from height into narrow glasses to build the foam
Guide
Warm the teapot, then add a tablespoon or so of gunpowder green tea. First, rinse the leaves: pour in a little boiling water, swirl and pour it straight out after ten seconds or so. This first rinse strips the harsh, bitter tannins from the tightly rolled leaves and is the step home cooks most often skip. Some traditionalists reserve this first water and return it later; either way, the point is to tame the bitterness before you build the tea.
Now fill the pot with boiling water and let the tea steep for a few minutes over low heat, ideally bringing it just to a gentle simmer on the stove. Pack in a big handful of fresh spearmint (na'na) — stalks and all — and add sugar to taste. Morocco takes its tea sweet: several lumps or spoonfuls per pot is normal, though you can scale it back. Let it infuse so the mint and sugar dissolve into the green tea.
The pour is both practical and ceremonial. Pour a glass, then tip it back into the pot to mix; repeat once or twice so the sugar and strength are even. Then pour into narrow glasses from as high as you can manage without spilling — the long fall aerates the tea and builds the prized layer of foam (keshkousha) on top. Serve the first, strongest glass to the honoured guest.
Practical tips
- 1
Use spearmint (na'na), not peppermint — peppermint is too sharp and menthol-heavy.
- 2
Add the mint after the tea has steeped so it stays fresh and doesn't stew bitter.
- 3
The foam comes from the height of the pour, not from any additive — practise over the sink.
- 4
In summer, a few leaves of wormwood (sheeba) or a sprig of verbena is a traditional variation.
- 5
Serve sweeter than you think — the classic saying likens the three glasses to life: gentle, strong, then sweet.
Frequently asked questions
What tea is used for Moroccan mint tea?
Chinese gunpowder green tea — small, tightly rolled leaves that hold up to long steeping and sweetening. It is rinsed once first to remove the harsh tannins.
Why do you pour Moroccan tea from height?
The long fall aerates the tea and creates the light foam (keshkousha) on top of each glass, which is considered the mark of a well-poured tea. It also mixes and cools it slightly.
Peppermint or spearmint for Moroccan tea?
Spearmint (na'na). Peppermint is too strong and menthol-forward; spearmint gives the fresh, sweet, rounded flavour that defines Moroccan tea.
Try the recipes
Put the tip into practice with these free step-by-step recipes: