Moroccan Mint Tea
A ceremonial North African green tea with fresh mint and generous sugar.
- 1 tbspgunpowder green tea(Chinese)
- 3 cupsboiling water
- ¼ cupsugar
- 1 bunchfresh mint(packed)
- 1Add tea to teapot and rinse with a little boiling water.
- 2Add sugar and packed mint leaves.
- 3Pour boiling water and steep for 4-5 minutes.
- 4Pour from height into glasses to create froth.
- 5Serve immediately garnished with mint.
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Moroccan Mint Tea, known locally as "atay," is central to Moroccan culture and hospitality. The tradition of serving sweet mint tea emerged in the mid-19th century when British merchants introduced Chinese gunpowder green tea to Morocco. Moroccans adapted the tea to local tastes, adding fresh spearmint and generous amounts of sugar. The elaborate pouring ceremony, designed to create a frothy top, transformed tea service into an art form that symbolizes friendship and respect.
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