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Moroccan Tea with Louiza (Lemon Verbena)


Moroccan Tea with Louiza (Lemon Verbena)

Moroccan Green Tea with Louiza (Verbena)

Photo © Christine Benlafquih

Morocco is a tea-drinking culture, with a number of delicious herbal variations from the famous Moroccan Mint Tea. Green tea steeped with louiza (Moroccan lemon verbena) is one of them.

This fragrant, satisfying tea offers verbena's holistic benefits of aiding in digestion and helping one to relax. Use dry Moroccan verbena leaves for the best results.

The measures below are for a small pot of tea. 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, substituting dried verbena leaves for the mint.

Also try Hot Milk with Louiza.

Cook Time: 10 minutes

Total Time: 10 minutes


  • 1 tablespoon green tea leaves
  • 10 dried louiza leaves
  • 1/2 liter (about 2 cups) boiling water
  • 1/4 cup sugar


Boil some 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 discard the water.

Add the louiza 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.

Gently stir the tea, pour into small tea glasses and serve.

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