Moroccan Mint Tea Recipe: How To Make it Like a Moroccan

Last Updated on 17th July 2025 by Jessie

Moroccan mint tea – known as Maghrebi mint tea – is a fragrant blend of gunpowder green tea, fresh nana mint, and sugar. This authentic Moroccan mint tea recipe shows you step-by-step how to steep, sweeten, and pour it like you’re in Marrakesh.

Atay, Moroccan whiskey, Maghrebi mint tea. Whichever name it goes by, Moroccan mint tea is undoubtedly the drink of choice in Morocco. Whether you’re lazing at the beach, hiking in Paradise Valley, or waiting at a bus stop, a freshly brewed cuppa is never far from reach.

From the morning call to prayer ’til late in the evening, Moroccans mainline mint tea like their lives depend on it. As with other tea-drenched nations like England and Japan, the popularity goes far beyond the caffeine hit itself; it binds to the sense of ceremony and moments of connection that sharing tea brings. No matter how busy you are, there’s always time for a pot of mint tea.

As a foreigner in Morocco, it doesn’t take long for the addiction to take hold. Thus, I have outlined this Moroccan mint tea recipe so that you can cut out the middleman and manage your own supply. Enabling at its finest.

Moroccan Mint Tea Recipe

I’m sure there are as many different methods for preparing Moroccan mint tea as there are Moroccan families. So whilst you might encounter slight variations on your travels, this recipe is authentic enough to ensure you do the revered beverage justice.

Ingredients for Authentic Moroccan Mint Tea

• 1 tbsp of Chinese gunpowder green tea leaves
• Small bunch of fresh mint
• 5 tbsp sugar (give or take)
• 3 cups boiling water

Step-by-step Guide to Making Moroccan Mint Tea

1. First things first: Get down to the local souk or minimarket and pick yourself up a large stainless steel teapot. A proper Moroccan teapot will have a strainer built into the spout. It should also have a flat bottom so that it can sit directly on the stovetop. Bonus points for intricate engravings, but not mandatory.
2. Add the green tea leaves and one cup of boiling water to the teapot. Let it simmer on the stovetop for a minute, then strain the water and discard. This cleans the leaves and removes any harsh bitterness.
3. Pour the remaining boiling water into the teapot and add the sugar. The optimum amount of sugar is somewhere between ‘more than you think is appropriate’ and ‘my dentist would fall out of their chair if they saw this.‘
4. Return the teapot to the stove and allow it to simmer for 1-3 minutes. Longer = stronger, so adjust brew time to your preference.
5. Add the bunch of fresh mint, stems and all. Break or bend the branches to make sure they are all submerged.
6. Let the tea boil for another minute or two, then remove from the stove.

NOTE: The Grand Lion brand of gunpowder green tea is best. It comes in a yellow box; you can find it at any minimarket in Morocco. If you’re whipping up a brew outside of Morocco, then an Asian grocer might be your best bet.

How to Pour Moroccan Mint Tea

Your first impressions of Moroccan mint tea will likely be overshadowed by the theatrical performance of the pour. A practised host will pour the tea with an outstretched arm, aiming for the glass from ridiculous heights (with minimal splash).

This is more than just a party trick. The impressive height simultaneously aerates the tea and allows it to cool. I’ve been told that this practice originated from the Sahrawi tribes of the Sahara desert to prevent sandy tea. The higher the pour, the more foam (keshkousha) is created on top. When the Saharan winds blew, the sand would collect in the foam, which could then be scraped off, preserving the precious sweet tea below.

So for those playing along at home:

First, pour one glass of tea – aiming for some height, but not getting too down on yourself when you make a sticky mess the first few times.

Pour the glass of tea back into the pot, and repeat the process three or four times. This allows the sugar to evenly distribute throughout the tea. By the fifth pour the tea should be perfectly mixed, and you can serve a proper round to your companions.

Or you will have splashed the majority onto the table. In that case, head back to step 2 and give it another whirl. L’humdulilah.

Besaha.

More Recipes to Try:

• Berber Omelette
• Beef and Raisin Tagine
• Moroccan Salad
• Kefta Tagine
• Harira Soup with Lamb

FAQS for Moroccan Mint Tea

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