How to Make Moroccan Mint Tea at Home

In short: Moroccan mint tea is Chinese gunpowder green tea brewed with a big handful of fresh spearmint and sugar. Rinse 2 teaspoons of gunpowder tea with a splash of boiling water, add 3 cups (720 ml) of water just off the boil, steep 3 to 4 minutes, then add mint and sugar and pour it from high above the glass to make a light foam. A ready blend of gunpowder green tea with dried mint makes it even easier.

In Morocco, mint tea is served to every guest, poured from a silver teapot into small decorated glasses, and refilled again and again. It is sweet, fresh and surprisingly strong. Here is how to make it the traditional way in your own kitchen, plus a quicker version for busy mornings.

What is Moroccan mint tea?

Moroccan mint tea, often called atay, is a simple trio: green tea, mint and sugar. The tea is almost always gunpowder green tea from China, rolled into tight little pellets that open slowly in hot water. Gunpowder has a bold, slightly smoky taste that stands up to the mint and sugar, where a delicate green tea would disappear.

The mint is fresh spearmint (nana mint in Morocco), which is sweeter and softer than peppermint. Sugar is part of the recipe, not an extra. The result is a bright, cooling, sweet cup that is drunk all day long, hot even in summer.

If you only want to buy one tea, our Moroccan Mint blend combines gunpowder green tea with spearmint and peppermint, so you can brew a good glass even without fresh mint in the fridge.

What you need

For one small teapot (about 4 Moroccan glasses):

Equipment: a small teapot that can sit on the stove (a Moroccan berrad, a metal teapot or a stovetop-safe glass teapot), heatproof glasses and a strainer if your teapot has no built-in filter.

How to make Moroccan mint tea, step by step

1. Heat the pot. Pour a little boiling water into the empty teapot, swirl and discard it.
2. Rinse the tea. Add the gunpowder tea, pour in about 1/2 cup (120 ml) of boiling water, swirl for 20 to 30 seconds and pour it into a glass. Keep this first glass: it is the "spirit" of the tea and goes back in later.
3. Rinse again. Add another 1/2 cup of boiling water, swirl and this time throw it away. This takes the edge off any bitterness and dust.
4. Brew. Return the first glass to the pot, add 3 cups (720 ml) of water at about 195 to 205°F (90 to 96°C) and steep for 3 to 4 minutes. On a stove, you can bring it just to a simmer over low heat, which is how many Moroccan families do it.
5. Add mint and sugar. Push the mint into the pot, add the sugar and steep 1 to 2 minutes more. Don't stir with a spoon.
6. Mix by pouring. Pour a glass, then pour it back into the pot. Repeat 2 or 3 times. This mixes the sugar without bruising the mint.
7. Pour high. Lift the teapot 12 inches (30 cm) or more above the glass as you pour. The long pour cools the tea a little and builds a light foam on top, a sign of a well-made glass.

Fill the glasses only halfway to two-thirds, so they are easy to hold by the rim.

The quick version

Short on time or fresh mint? Use 1 heaping teaspoon of Moroccan Mint blend per 8 oz (240 ml) of water at 195°F (90°C), steep 3 minutes, then stir in sugar or honey to taste. A few fresh mint leaves on top make it look and smell like the real thing. This works well in a mug with an infuser or in a small glass teapot.

Variations worth trying

• Caffeine-free: swap the green tea for pure Moroccan Spearmint and steep 5 minutes in boiling water. Same sweet, fresh taste, no caffeine.
• Iced mint tea: brew double strength, sweeten while hot, then pour over a glass full of ice with lemon slices and fresh mint.
• Winter version: add a strip of orange peel or a few dried orange blossoms with the mint, as some families do in colder months.
• Less sweet: use 1 tbsp of sugar and more mint, or sweeten each glass separately so everyone gets their own level.
• Other mints: a little peppermint gives a sharper, cooler finish. Too much can overpower the tea, so keep it to a few leaves.

Tips for a better glass

• Don't over-steep. Gunpowder tea turns bitter after about 5 minutes in very hot water. If you want it stronger, add more tea, not more time.
• Use plenty of mint. It should almost fill the pot. A few leaves will only give a hint of flavor.
• Serve the second pot. In Morocco, the leaves are often brewed a second and third time with fresh mint and sugar. Each pot tastes a little different, softer and sweeter.
• Match the glass to the mood. Small glasses keep the tea hot and make refills part of the ritual, just like Turkish tea in its tulip glasses.

Want to explore more teas like this? Browse our green tea collection for gunpowder and other Chinese greens, or our herbal teas for caffeine-free mint blends.

Frequently asked questions

What tea is used for Moroccan mint tea?

Traditional Moroccan mint tea uses Chinese gunpowder green tea. Its tightly rolled pellets give a bold, slightly smoky flavor that balances the fresh spearmint and sugar.

Does Moroccan mint tea have caffeine?

Yes, because it is made with green tea. A glass usually has less caffeine than a cup of coffee. For a caffeine-free version, brew pure spearmint without the green tea.

Can I use dried mint instead of fresh?

Yes. Use about 1 teaspoon of dried spearmint per cup, or a ready blend of gunpowder green tea and mint. Fresh mint gives a brighter aroma, so add a few fresh leaves on top if you have them.

Why do you pour Moroccan tea from high up?

The high pour mixes the sugar, cools the tea slightly and creates a thin foam on top. In Morocco, that foam is a sign the tea was made with care.

How much sugar goes into Moroccan mint tea?

Traditionally a lot, often 3 to 4 tablespoons per small pot. Start with 2 tablespoons and adjust; the tea still tastes authentic when it is less sweet.