Maghrebi Mint Tea
“Morocco's national drink: sweet gunpowder green tea steeped with great bundles of fresh spearmint and poured from a height into small glasses to crown each with foam. It is the ritual heart of Moroccan hospitality, offered at every visit and after every meal.”
Where it comes from
Known as atay, Maghrebi mint tea is a North African preparation of Chinese gunpowder green tea introduced via trade in the 19th century and central to social life across Morocco.
On the plate
Bracingly sweet and cooling, with the grassy smokiness of gunpowder tea cut by a wave of bright, almost peppery mint. Each sip is hot and syrupy, leaving a clean, fragrant finish that lingers like the steam off the glass.
How it works
A quick rinse of the leaves washes away harsh tannins before steeping, while pouring from height aerates the tea, releasing aroma and building the prized foam. The high sugar balances the tea's bitterness and the mint's sharpness.
Variations
with added wormwood (sheeba) in winter, with verbena, with orange blossom water, with pine nuts, less-sweet modern versions
On the Palate
Ingredients
Serves 6How it's made
8 steps · Show ↓15 min active
How it's made
8 steps · Show ↓- 12 min
Rinse gunpowder green tea leaves with a splash of boiling water and discard that first water to remove bitterness.
- 23 min
Add fresh boiling water to the teapot over the rinsed leaves and let the tea steep briefly.
- 31 min
Pack the pot generously with fresh spearmint sprigs, pushing them down into the liquid.
- 41 min
Add a generous amount of sugar to taste, traditionally quite sweet.
- 54 min
Set the pot over low heat and bring just to a gentle simmer to marry the flavors.
- 62 min
Pour a glass and return it to the pot two or three times to dissolve the sugar and mix the brew.
- 71 min
Pour into small glasses from a height to aerate the tea and form a foamy crown on top.
- 81 min
Serve piping hot, traditionally in three rounds of increasing strength.
