Classic Moroccan Mint Tea is made by steeping green tea with spearmint leaves. Many families serve it more than once a day.
Moroccan tea pots 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).
The measures below are for a small pot of tea and are approximates since tea leaves vary in quality and strength. A variety – not a brand – of green tea called Chinese gunpowder is the preferred tea to use.
The recipe reflects the fact that most Moroccans like their tea quite sweet. Adjust sugar to your personal taste. Note that the recipe's directions simplify the steeping process; to make the tea more traditionally, see the photo tutorial How to Make Moroccan Tea.
Serves 2 to 4.
Cook Time: 5 minutes
Total Time: 5 minutes
- 1 tablespoon gunpowder green tea leaves
- 1 large handful fresh spearmint leaves, washed
- 1/2 liter (about 2 cups) boiling water
- 1/4 cup sugar
Boil at least a liter of water. Rinse a small tea pot with about 1/4 cup of the water.
Add the tea leaves and another 1/4 cup boiling water. Swirl the pot to wash and rinse the leaves, and pour out the water.
Add the mint leaves and the sugar, and fill the pot with 1/2 liter (about 2 cups) boiling water. Leave the tea to steep for five minutes or longer, or set the tea pot over medium-low heat and bring the tea to a simmer. Remove from the heat, and allow to steep several minutes more.
Gently stir the tea, pour into small tea glasses and serve.