Moroccan Mint Tea

Moroccan Mint Tea — known as atay b’naana — is far more than a beverage in Morocco. It’s a symbol of hospitality, friendship, and tradition. Refusing a glass is considered impolite, and the tea is always prepared and poured by the head of the household with great ceremony. Made with Chinese gunpowder green tea, generous bunches of fresh spearmint, and plenty of sugar, this intensely sweet and refreshing tea is poured from a dramatic height to create a frothy top. The ritual of pouring is as important as the tea itself.

Ingredients

• 2 tablespoons Chinese gunpowder green tea
• 1 large bunch fresh spearmint (about 1 cup packed leaves and stems)
• 4 cups boiling water (divided)
• 1/4 cup sugar (adjust to taste — traditional Moroccan style is very sweet)

Instructions

1. Place the gunpowder green tea in your teapot. Add 1/2 cup of boiling water, swirl gently for 30 seconds, then pour off and discard this water. This “washes” the tea leaves and removes any bitterness.
2. Add the remaining 3 1/2 cups of boiling water to the teapot with the washed tea leaves. Let steep for 2 minutes.
3. Add the sugar and the entire bunch of fresh mint (stems and all) to the teapot. Gently press the mint down into the liquid. Let steep for 3-4 more minutes.
4. Pour a glass of tea, then pour it back into the teapot. Repeat this 2-3 times — this mixes the flavors evenly and helps dissolve the sugar.
5. To serve, pour from a height of about 12 inches above the glass. This aerates the tea and creates the signature frothy top that Moroccans prize.
6. Serve in small, ornate glasses. Traditionally, three rounds of tea are served, each with slightly different character.

Pro Tips

• Gunpowder green tea gets its name from the tightly rolled pellets the leaves form — they “explode” when steeped. This type of tea is essential for authentic Moroccan mint tea.
• The high pour is not just for show — it cools the tea slightly, aerates it for better flavor, and creates a pleasant foam. Practice over the sink first!
• In Morocco, there’s a saying about the three glasses of tea: “The first glass is as gentle as life, the second is as strong as love, the third is as bitter as death.”

Serving Suggestions

Moroccan Mint Tea is traditionally served with almond pastries, dates, or Moroccan cookies like ghriba. It’s the perfect accompaniment to a tagine dinner or couscous feast. Serve in traditional Moroccan tea glasses for the full experience — they’re beautiful, inexpensive, and widely available.

Prep Time: 5 minutes | Total Time: 12 minutes | Servings: 4

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• Moroccan Chicken Tagine — A slow-cooked stew to enjoy before your tea
• Turkish Coffee — Another rich, traditional hot drink from the region
• Lebanese Hummus — Creamy chickpea dip to snack on while sipping