Moroccan
Moroccan Mint Tea
The beloved national drink of Morocco — gunpowder green tea steeped with a generous handful of fresh spearmint and sweetened to taste, poured from a height into small ornate glasses.
Historical Background
Moroccan mint tea (atay) became a symbol of North African hospitality in the 18th–19th centuries after green tea arrived via trade routes. The theatrical high pour aerates the tea and honors the guest, and the ritual of three steeps is said to give three distinct cups.
Traditional purpose: Hospitality, refreshment, and after-meal digestive
Preparation
- 1
Rinse the green tea with a little boiling water, then discard the water to remove bitterness.
- 2
Place the tea and a generous handful of fresh mint into a teapot.
- 3
Add boiling water and let steep 3–5 minutes.
- 4
Add sugar or honey to taste and stir.
- 5
Pour from a height into small glasses to aerate, then serve.
Serving: Serve in small ornate glasses, poured from a height, with dates or pastries.
Substitutions
- Rooibos for a caffeine-free version
- Dried mint when fresh is unavailable
Storage
Brew fresh; store dried tea and mint separately in airtight tins.
Safety Notices
Contains caffeine; limit in pregnancy, anxiety, and with anticoagulants. Peppermint may worsen reflux. Educational use only — not medical advice.