Moroccan mint tea is traditionally served in small, ornately decorated glass cups from a silver teapot. You can drink it before meals, after meals, or as a refreshing break at any time of the day; it is always served to guests arriving in Moroccan households. The custom arose in the 1800s when the English first introduced tea to the region. Moroccan tea is usually served very sweet; spearmint is the mint of choice and is always used fresh.
Step 1
Boil about 6 cups of water in the kettle.
Step 2
Pour a small amount of boiling water into the teapot, swirl it for a moment, then discard. This helps heat the teapot.
Step 3
Add the tea leaves, mint and sugar to taste.
Step 4
Let the tea steep for at least three minutes, then taste. Add more sugar if necessary.
Step 5
Skim off any mint that rises to the surface.
Step 6
Pour the tea into small glasses and drink.
Tips and Warnings
- If you cannot find lump sugar, regular white sugar can also be used. You can find Moroccan tea glasses via mail order from kitchenware stores and glassware importers. It is traditional to drink at least three cups at each sitting. It is also traditional to hold the teapot high in the air while pouring with great panache into the waiting glass. Although Moroccan mint tea is often drunk alone, you can make it part of a light meal or snack by serving it alongside a selection of mezze, or appetizers such as hummus, dolmas, olives, cucumber salad and fresh pita bread.
- Be sure the glasses you are serving the tea in are heatproof. As there are so few ingredients in the preparation of Moroccan mint tea, their quality is key.
Things You'll Need
- 1 1/2 tbsp. gunpowder-style green tea
- Handful of whole fresh spearmint leaves
- Lump sugar
- Water
- Tea kettle
- Teapot, 5-cup capacity
- Small glasses
References
- "Couscous and Other Good Foods from Morocco"; Paula Wolfort; 2001
- "The New Book of Middle Eastern Food"; Claudia Roden; 2000
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