Mint tea is a symbol of Moroccan culture, they like to drink it very sweet, with a few tablespoons of sugar being added to each small pot. Whether you are an invited guest or not, Moroccan's are likely to offer you a cup of mint tea, and it is enjoyed several times throughout the day by the locals.
Traditionally served from a metal tea pot, with small glasses and a serving tray. Most authentic Moroccan teapots can be warmed right on the stovetop, but if you do not have a traditional one, our method below allows you to brew a perfect cup of mint tea in whichever teapot you have to hand, you may need a strainer for the tea leaves when pouring your tea.
Moroccan tea calls for Gunpowder green tea, this is a Chinese green tea with leaves tightly rolled into little pellets. The Chinese word for this tea is zhu cha – or pearl tea. In western countries it’s always called Gunpowder, also because of the leaf shape
Moroccan mint tea is famously sweet, when buying our tea from a local mill in Fez we saw the sugar cones which locals buy in 2kg weight, it is very solid and needs a good hit to break it into pieces. Making with caster sugar is also completely fine.
To enjoy the experience of sweet and calming taste of mint tea, follow our recipe below:
Moroccan Mint Tea Recipe
Makes 6 servings for 1 small Moroccan tea pot
- Boiling water
- 3 tablespoons gunpowder green tea leaves
- 1 large bunch fresh mint leaves (washed)
- 2-4 tablespoons sugar
- Bring the water to a boil in the kettle
- Swirl some of the boiling water (a few tablespoons) in your teapot to rinse it. Discard the water.
- Add the green tea to the teapot, then pour a few tablespoons of boiling water over them. Allow the leaves to soak for one minute, but don't stir. This amber-colored liquid is called the "spirit" or "soul" of the tea since it contains full flavour from the water's first contact with the leaves. Save this as it will go back into the pot a short while later. The tea leaf pellets should have now opened up.
- Now wash the tea leaves by adding another tea glass full of water to the pot. Leave it to sit for a minute, then swirl it around the pot to wash the leaves. Pour out the murky liquid and discard it.
- Fill the pot with boiling water, leaving some room for the mint leaves. Let the tea steep for at least five minutes.
- Once bubbles start to form, add sugar - it may seem like a lot but mint tea can be very bitter without it. Give it a stir.
- Bring to the boil on the stove, when bubbling you can add the spirit tea in also.
- When the tea leaves start to float, take off the stove and do not stir.
- Now add the mint leaves, let the mint tea brew before serving!
- Moroccan tea is traditionally mixed by pouring the tea into a glass and then pouring the tea back into the pot. Repeat this process four or five times if you would like, but its not necessary.
- A Moroccan teapot has a built-in strainer that prevents loose tea leaves from pouring out of the pot. If you don't have this, hold a strainer over the glass and pour the tea through.
- The curved spout of a Moroccan teapot allows for pouring from high above the glass, this helps aerate the tea so that a desirable foam head will form on the surface.