Moroccan Mint Tea: History and How to Make It the Traditional Way

Across Morocco and much of North Africa, mint tea is more than a drink. It is how guests are welcomed, how meals end and how friends sit and talk. Sweet, fresh and fragrant, it is also one of the easiest tea traditions to bring into your own home.

A Short History of Moroccan Mint Tea

Mint has grown in North Africa for a very long time, and people there drank mint infusions long before tea leaves arrived. Chinese green tea reached Morocco through trade, especially with British merchants, in the 18th and 19th centuries. By the 1800s, green tea brewed with fresh spearmint and sugar had spread through Moroccan homes, and it became the country's signature drink.

The tea most often used is Chinese gunpowder green tea, named for its leaves rolled into tight little pellets. Its bold, slightly smoky flavor stands up to the mint and sugar.

The Traditional Ritual

• The teapot: a small metal teapot, often silver or polished steel, set on the stove.
• The glasses: small, decorated tea glasses rather than mugs.
• The pour: tea is poured from high above the glass. This cools it slightly and creates a light foam on top, which is a sign of a well-made pot.
• Hospitality: the host usually prepares and pours, and guests are offered more than one glass.

How to Make Traditional Moroccan Mint Tea

Ingredients (serves 4)

• 1 tablespoon gunpowder green tea
• A large handful of fresh spearmint (about 1 cup of sprigs)
• 2 to 4 tablespoons sugar, to taste
• 3 cups boiling water

Method

1. Rinse the tea. Put the tea in a teapot, add a splash of boiling water, swirl for a few seconds and pour it out. This removes dust and some bitterness.
2. Brew. Add the 3 cups of boiling water and steep for 2 to 3 minutes.
3. Add mint and sugar. Push the fresh mint into the pot and add the sugar. Steep for another 2 to 3 minutes.
4. Mix by pouring. Pour a glass and pour it back into the pot 2 or 3 times to mix the sugar.
5. Serve. Pour into small glasses from as high as you can manage, to make a little foam.

The Quick Way: Moroccan Mint Loose Leaf Tea

Moroccan Mint | Traditional North African Mint Green Loose Leaf Tea

Our blend has the mint already in it: organic peppermint, spearmint and gunpowder green tea. No fresh herbs needed.

1. Heat water to 175°F.
2. Use 1 teaspoon per 8 oz of water.
3. Steep for 2 to 3 minutes.
4. Sweeten in the traditional style with 1 to 2 teaspoons of sugar, or skip it.

For an extra-fresh cup, add a sprig of fresh mint to the pot. Our 20 oz ceramic teapot brews enough for two or three glasses.

Iced Moroccan Mint Tea

1. Brew double strength (2 teaspoons per 8 oz) and sweeten while hot.
2. Let it cool, then pour over ice.
3. Add fresh mint and a slice of lemon. Or mix half and half with lemonade.

What to Serve With Mint Tea

• Dates, almonds and dried figs
• Baklava, basbousa and other honey or semolina sweets
• Msemen (flaky Moroccan flatbread) with honey
• After a tagine, couscous or any rich, spiced meal

Frequently Asked Questions

Does Moroccan mint tea have caffeine?

Yes, because it is made with green tea. It has less caffeine than black tea or coffee.

Is Moroccan mint tea peppermint or spearmint?

Traditionally spearmint, which is softer and sweeter. Our blend uses both peppermint and spearmint for a cooler, brighter flavor.

Why is Moroccan tea poured from so high?

It cools the tea slightly, mixes it, and creates a light foam on top that is part of a well-made glass.

Can I make it without sugar?

Yes. Traditional mint tea is sweet, but it is still delicious unsweetened or with a little honey.

Shop Moroccan Mint

Steep intentionally. Sip with intention.

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