Moroccan Mint Tea

Ingredients

• 4 teaspoonsgreen tea
• 1 bunchfresh spearmint
• 1.5 litres (6 cups)boiling water, for the mint tea
• 200 ml (1¼ cups)boiling water, for rinsing the green tea
• 57 g (2 oz)sugar cubes

Instructions

1. 1

   Wash the mint

   Cut off the mint stems and wash the leaves.

2. 2

   Boil the water

   Bring the water to the boil.

3. 3

   Rinse the tea

   Put the green tea in a teapot and pour over 200 ml of boiling water.

4. 4

   Swirl the pot

   Swirl the teapot several times to rinse the tea and remove excess tannins, which can make it taste bitter.

5. 5

   Discard the rinse

   Leave the tea for 30 seconds, then strain it and discard the liquid.

6. 6

   Add the mint

   Place the mint leaves in the teapot on top of the tea.

7. 7

   Add the sugar

   Place the sugar cubes on top of the mint leaves.

8. 8

   Warm the tea

   Pour 1.5 litres of simmering water into the teapot. Set it over low heat for 1 minute, keeping the water from boiling.

9. 9

   Pour to mix

   Pour some tea into a glass, then pour it back into the teapot.

10. 10

    Repeat the pour

    Repeat this several times to oxygenate the tea and let its fragrance develop.

11. 11

    Steep the tea

    Leave the tea to steep for 3 minutes.

12. 12

    Stir and serve

    Stir gently with a spoon, then serve in tea glasses designed for hot drinks.

13. 13

    Make a froth

    For a frothy top, pour the tea into the glasses from a height.

What is Moroccan mint tea?

Known as thé à la menthe or atāy, this sweet mint tea is a familiar drink across the Maghreb and parts of the Middle East. It is made by infusing green tea with fresh mint and sugar.

This version rinses the green tea before brewing, then uses repeated pouring to blend the brew and bring out its aroma.

Nutrition and macros by portion

The nutrition label shows one serving as written: 37 calories, 1g protein, 9g carbs, 1g fat.

The recipe's nutrition figures list 9 g of carbohydrate per serving, mainly from the sugar, while the green tea and mint contribute little energy. The listed figures also give 1 g each of protein and fat; serve a glass alongside a savoury snack if you want a more substantial pairing.

Why rinse the green tea?

First rinse: the brief 30-second steep gives the leaves a quick wash before the main infusion. Discarding this liquid is intended to reduce excess tannins and help avoid an overly bitter taste.

Keep it brief: leaving the tea in the rinse water for longer changes the method and can draw out more bitterness.

Build the mint flavour

Fresh leaves: washing the spearmint and removing its stems prepares it for the pot. Layer the leaves over the rinsed tea so they infuse in the hot water.

Sugar cubes: placing the sugar on the mint before adding the water lets it dissolve into the brew. The result is a distinctly sweet tea, rather than an unsweetened mint infusion.

Keep the water below a boil

Gentle heat: after adding the 1.5 litres of simmering water, warm the pot on low for 1 minute. The water should not boil during this stage.

Watch the pot rather than relying only on the heat setting; the aim is to warm the tea gently before its final steep.

Mix and steep

Repeated pouring: transfer some tea to a glass and back into the teapot several times. This is the recipe's way of mixing and oxygenating the brew as its fragrance develops.

Final steep: leave the tea for 3 minutes, then stir lightly. Pour from a height only if you want a frothy top.

Serve it hot

Choose tea glasses made to hold hot drinks and pour carefully, especially if you are pouring from a height. Serve the tea freshly brewed while it is hot.

The tea is sweet and fragrant on its own. It can also be served alongside a small savoury snack or a lightly sweet biscuit.

Recipe notes & tips

• Wash the spearmint leaves before adding them to the pot.
• Swirl the rinse water around the pot, then strain and discard it after 30 seconds.
• Keep the teapot on low heat for the 1-minute warming stage and do not let the water boil.
• Pour tea between the glass and teapot several times to mix it well.
• Use heat-safe tea glasses and pour carefully if making a frothy top.

Variations

• Less sweet: use fewer sugar cubes for a milder sweetness.
• Stronger mint: add more fresh spearmint leaves to the pot.
• Unsweetened: leave out the sugar cubes for a tea without added sugar.
• Gentler pour: skip pouring from a height and serve without a frothy top.

Common mistakes to avoid

• Keeping the rinse: strain and discard the first liquid after 30 seconds, as the method calls for.
• Boiling the finished tea: warm it over low heat and keep it from boiling.
• Skipping the mixing pour: transfer tea between the glass and pot several times to blend it.
• Steeping for too long: follow the 3-minute steep, then stir and serve.
• Pouring carelessly: use heat-safe glasses and take care when pouring hot tea from a height.

How to store

For the freshest mint aroma, serve the tea just after brewing. If you have leftovers, refrigerate them promptly in a covered container and reheat gently without boiling; use within 2 days.

Frequently asked questions