Mint tea isn’t just a drink in Morocco–it is a sign of hospitality, friendship, and tradition. Since this drink is so popular, it is served all day long, after every meal, and with every conversation. Moroccans take great pride in their tea and will often ask a visitor who among their group of friends makes the best cup of mint tea, and a minimum of two to three cups needs to be drunk so as not to offend the host. Moroccan mint tea is a favorite among many people outside of Morocco, too, because of its smooth and sweet taste. It’s served very sweet and made the old-fashioned way with gunpowder green tea.
Makes 6 servings
- 1 Tbsp (15 ml) loose Chinese gunpowder tea
- 5 cups (1.2 L) boiling water, divided
- 3 to 4 Tbsp (45 to 60 ml) sugar
- 1 large bunch fresh peppermint, about 1 oz (28 g)
Part1Activating the Tea Leaves
- 1Boil 1 cup (240 ml) of water. Fill a tea kettle or small saucepan with 1 cup of water, and bring it to a boil on the stove over medium-high heat.
- You can prepare the full amount of water during this step, but you’ll only use 1 cup (240 ml) when activating the tea leaves. The rest of the water may need to be reheated before use.
- Note that the water should be between 158°F and 176°F (70°c and 80°c).
- 2Warm the teapot. Pour 1/4 cup (60 ml) of boiled water into the clean teapot. Swirl the water around slightly to rinse and warm the pot.
- If possible, try to use a Moroccan teapot. Moroccan teapots vary in size, but a small pot typically holds about a half liter (six glasses) of tea, while a larger pot holds approximately a liter (12 glasses); you can also use an ordinary teapot if you don’t have a Moroccan one. Flameproof teapots are ideal when available.
- 3Add the loose gunpowder tea. Place the tea leaves in the tea pot. You’ll need about 1 teaspoon (5 ml) of loose gunpowder tea for every 6 oz (177ml) of hot water. If following the quantities noted in this recipe, add the full amount of leaves.
- Chinese gunpowder tea is the most conventional, but if you are unable to find this tea, you could prepare a similar version of this drink using other loose green tea leaves or green tea bags. Use at least 2 tea bags for every 1 Tbsp (15 ml) of loose tea if choosing this option.
- 4Pour in the remaining 3/4 cup (200 ml) of water. Add boiling water to the tea pot, directly over the tea leaves currently in the pot. Swirl the pot gently to warm, rinse, and activate the tea leaves.
- 5Steep briefly. Allow the tea to steep in the hot water for about 30 seconds. For a stronger flavor, you might consider letting it steep for as long as 1 or 2 minutes.
- 6Strain the water. Swirl the pot to wash and rinse the tea leaves, then carefully strain the water out through the spout of the tea pot, keeping the leaves in the pot.
- The drained liquid is not Moroccan tea. This initial portion of water only rinses the leaves.
- Some tea pots have strainers in them; others do not. If your pot does not have its own strainer, make sure that you pour the contents through a separate strainer to collect the leaves and return them to the pot.
Part2Steeping the Tea
- 1Add the next ingredients to the teapot. This includes mint leaves and the sugar. Add them directly to the wet tea leaves in the pot.
- Try to find a Middle Eastern grocery store. Moroccan mint has a different taste than most other mints. If you are unable to find Moroccan mint, use any spearmint or peppermint.
- Cane sugar is best. Dextrose will also work if you don’t wish to use cane sugar, but you’ll need to double the quantities of sugar to ensure sweetness.
- 2Fill the pot with the remaining water. If you boiled the water previously and it still feels hot enough, you can add it immediately. If not, boil the remaining 4 cups (1 L) before adding it to the pot.
- 3Pour one glass of tea. Pour it back into the teapot. Do this three or more times. This helps dissolve the sugar.
- 4Pour the tea from a high distance. Doing this will help to create a thin layer of foam on the top. When pouring, make sure the tea pellets stay with the tea inside the pot. Only fill the cup two-thirds full; this enables the aroma to develop fully.
- 5Enjoy! After pouring the remaining tea, garnish the tea with extra mint (if available). This is an optional step but makes it look fantastic, especially if you have proper Moroccan glasses.
- QuestionWhy pour out the first steeping? Why not just use fewer lea leaves?WikiHow Editor 284648Community AnswerYou pour it out to rinse the leaves. Rinsing the leaves will ensure a better flavor to your final tea.Not Helpful 0Helpful 3
- QuestionWhat prevents the hot tea from breaking the glass?Community AnswerAs long as the glass is at room temperature, slowly pouring the hot water into it will allow the glass to graually heat up and expand without breaking. The thinner, the better.Not Helpful 3Helpful 3
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- This tea has 24 calories and 6g of sugar per serving.
- Carefully pour the tea so the tea pellets stay inside the pot. You can use a strainer if it helps.
- Traditionally the tea is served three times, and the amount of time the tea has been steeping gives each of the three glasses of tea a unique flavor, so have each person drink 3 cups, in this case the two persons.
- Adjust the amount of sugar and mint to your liking. You might like to try different sweeteners, such as stevia or honey if you don’t like sugar. The sugar used in the photos was dextrose and it worked well.
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- Supervise children if they are making this.
- Once the tea is done and in the cup, wait a few minutes so the hot tea doesn’t burn your tongue.
- There are different types of mint, and peppermint is highly recommended for the full experience. The other types aren’t quite the same.
Things You’ll Need
- 6 Moroccan tea glasses (or heatproof glasses)
- Moroccan teapot (or other heatproof teapot)