Moroccan Mint Tea
Sweet, fragrant Moroccan-style mint tea made by rinsing gunpowder green tea, steeping it with a big bunch of fresh spearmint and sugar, and pouring it from a height for a frothy top.
- Prep
- 5 min
- Cook
- 8 min
- Wait
- 5 min
- Total
- 18 min
- Makes
- About 3½ cups (830 ml), 4 small glasses
Steps
Before you start
- Use fresh spearmint (nana mint) if you can; peppermint is much sharper and more medicinal.
- Gunpowder green tea is sold as tightly rolled pellets. Check the label so you are not using a flavored blend.
- Boil at least 4 cups (950 ml) of water so you have enough for the rinse and the brew.
- Adjust the sugar to your taste after the first glass; traditional Moroccan tea is quite sweet.
Boil the water
- Bring 4 cups (950 ml) of water to a full rolling boil in a kettle or small saucepan.
- Keep it hot while you prepare the teapot.
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Ready when: Large bubbles break the surface continuously
Prep the mint
- Rinse the spearmint under cold water and shake off the excess.
- Trim the thick, woody bottom 1 inch (2.5 cm) of the stems.
- Leave the leaves and tender stems whole.
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Ready when: Mint is clean with no woody stem ends
Tip: Do not chop the mint; cut leaves turn the tea bitter and murky.
Rinse the tea
- Put the gunpowder tea in the teapot.
- Pour in ½ cup (120 ml) of the boiling water, swirl for 30 seconds, then pour off the liquid and discard it, keeping the pellets in the pot.
- This removes bitterness and dust.
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Ready when: Pellets have begun to soften and unfurl slightly; the discarded liquid is pale yellow-green
Tip: Hold the lid or a strainer over the spout so the pellets stay in the pot.
Add mint and sugar
- Add the sugar and the spearmint to the teapot on top of the rinsed tea.
- Pour in the remaining 3½ cups (830 ml) of boiling water so the mint is submerged.
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Ready when: Mint leaves are wilted and floating; the sugar begins to dissolve
Heat gently
- Set the teapot over low heat for 3 minutes, just until the liquid begins to steam and tiny bubbles form at the edge.
- Do not let it boil hard, which makes the tea harsh.
- If your teapot is not stovetop-safe, skip this and cover it for 5 minutes instead.
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Ready when: Steam rising and tiny bubbles at the edge, with no rolling boil
Tip: A hard boil makes green tea bitter.
Steep off the heat
- Remove the pot from the heat, cover, and let the tea steep for 2 minutes.
- Stir once to finish dissolving the sugar.
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Ready when: Tea is deep golden-green and smells strongly of mint
Mix by pouring
- Pour a glass of tea, then return it to the pot.
- Repeat once.
- This mixes the sweetness evenly and lets you taste.
- Add more sugar by the teaspoon if you want it sweeter.
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Ready when: Tea tastes evenly sweet and balanced between mint and tea
Tip: Taste before adding more sugar; it is sweeter than it looks.
Pour and serve
- Hold the teapot high, about 8–12 inches (20–30 cm) above the glasses, and pour in a steady stream into the 4 glasses, dividing evenly.
- The height creates a light foam on top.
- Add a fresh sprig of mint from the pot to each glass if you like.
- Serve right away.
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Ready when: Each glass has a thin froth on top and is about ¾ full
Tip: Pour slowly and steadily to avoid splashing hot tea.
Good to know
Tips
- Do not skip the rinse; it removes bitterness and is key to a clean flavor.
- Keep the mint leaves whole and avoid bruising them for a smoother taste.
- Serve in small glasses and offer refills; Moroccan tea is traditionally poured several times.
- Pouring from height aerates the tea and cools it slightly so it is easier to sip.
Make ahead
Rinse and trim the mint up to 1 day ahead and store it wrapped in a damp paper towel in the fridge. Brew the tea fresh for the best flavor.
Storage & reheating
Best served immediately. Leftover tea (strained from the leaves) keeps in a covered container in the fridge up to 2 days; reheat gently on the stove or in the microwave until steaming, or serve over ice. Not recommended for freezing at room temperature storage beyond 2 hours.
Substitutions
- fresh spearmint → peppermint. Use about ¾ cup (20 g); the flavor will be cooler and sharper.
- granulated sugar → honey. Use 3 tablespoons (60 g) and stir it in after steeping for a floral flavor.
- gunpowder green tea → Chinese green tea leaves (sencha or similar). Use 1 tablespoon and shorten the steep to 2 minutes total; the flavor will be milder and less smoky.
- granulated sugar → no sugar. Omit for unsweetened tea; the mint will still give a gentle sweetness.