Mint Tea Moroccan Style

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This iconic Moroccan mint tea, known locally as atay, is brewed with gunpowder green tea, plenty of fresh spearmint, and generous amounts of sugar. It is ceremonially poured from a height into small glasses to create a frothy top and is the centerpiece of Moroccan hospitality.

Nutrition Facts

Per serving (estimated)

• 65 kcalCalories
• 0 gFat
• 0 gSaturated Fat
• 17 gCarbs
• 0 gFiber
• 16 gSugar
• 0 gProtein
• 7 mgSodium
• 28 mgPotassium
• 12 mgCalcium
• 0.2 mgIron
• 3 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the tea

• 4 cups filtered water
• 2 tablespoons gunpowder green tea leaves
• 6 tablespoons granulated sugar (adjust to taste)
• 2 cups loosely packed fresh spearmint sprigs (about 1 large bunch), rinsed

For serving

• 4 small heatproof drinking glasses
• extra fresh mint sprigs for garnish (optional)

Directions

1. Bring the 4 cups of water to a full rolling boil in a kettle or small saucepan.
2. Place the gunpowder green tea leaves into a heatproof teapot or Moroccan metal teapot. Pour about 1/4 cup of the boiling water over the leaves, swirl gently for 15 seconds, and discard this rinse water to remove bitterness.
3. Add the sugar and the rinsed spearmint sprigs to the teapot, gently pressing the mint against the side to bruise the leaves and release their oils.
4. Pour the remaining boiling water over the tea, sugar, and mint. Cover and let steep for 4 to 5 minutes; the leaves will sink as the tea brews.
5. Uncover and stir gently with a spoon to dissolve any remaining sugar at the bottom of the pot.
6. To serve, hold the teapot about 12 inches above the glasses and pour in a steady stream, then lower and pour again to build the characteristic light foam on top of each glass.
7. Garnish each glass with a small fresh mint sprig if desired and serve immediately while hot.

Cook’s Notes

• Use true spearmint (often labeled nana mint) rather than peppermint for the authentic, sweeter Moroccan flavor profile.
• Do not skip the quick rinse of the tea leaves; it removes bitter tannins and gives the final drink a smoother taste.
• Traditional Moroccan tea is very sweet; reduce sugar to 3 or 4 tablespoons if you prefer a less sweet beverage.
• Pouring from height is not just for show, it aerates the tea and creates the signature foamy head that signals a well-made atay.
• Leftover tea can be chilled and poured over ice for a refreshing summer drink.

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