The table: culture and hospitality

Morocco mint tea (atay) guide

Morocco's national drink: gunpowder green tea, fresh spearmint and sugar, how it is made and poured, the etiquette, where to drink it and what a glass costs.

A pot of mint tea on a zellige café table. Photograph: Michal Osmenda, CC BY-SA 2.0

Made with: Gunpowder green tea, spearmint, sugar
Drunk: 1-2 liters a day per person
A glass in a café: from 5 MAD
Custom: Three glasses

More than a drink: mint tea and Moroccan identity

Mint tea, atay b'nana in Moroccan Darija, is the national drink. It is served at every meal, offered to every guest and poured at every negotiation and gathering from Tangier to the Sahara.

It arrived in the 18th century, when British merchants brought Chinese green tea through the port of Mogador (modern Essaouira). Moroccans brewed it with the spearmint that grew everywhere and plenty of sugar, and within decades it was the centre of Moroccan hospitality. The ritual has barely changed in over 200 years.

Morocco is now the world's largest importer of Chinese green tea, an estimated 70,000 tonnes a year, almost all of it gunpowder. The average Moroccan drinks between 1 and 2 liters of mint tea a day. Refusing a glass from a host is one of the few real social missteps a visitor can make.

The three pillars of Moroccan tea

Every glass rests on three ingredients.

Chinese gunpowder green tea
Rolled into small dense pellets that look like gunpowder grains, the tea unfurls slowly as it brews and gives a bold, slightly smoky flavor. Morocco uses almost only the "special gunpowder" grade from Zhejiang province; the tighter the roll, the fresher the leaf. Moroccans call it "atay sini" (Chinese tea) and are brand-loyal: the green tin of Chunmee is recognized nationwide.
Fresh spearmint (nana)
Moroccan mint tea uses spearmint (mentha spicata), not peppermint. Fresh bunches cost from 2-5 MAD at every market. The mint must be fresh; dried mint makes an inferior tea. Leaves go into the pot generously, sometimes equal in volume to the liquid. In winter, when fresh mint is scarce, dried mint or other herbs stand in.
White sugar (sukkar)
Sugar is not optional in traditional Moroccan tea: it is structural. The large white sugar cone (pain de sucre) is broken into chunks and dissolved in the pot, not added to each glass. A standard pot holds 50-100 grams of sugar, which balances the astringency of the tea and the sharpness of the mint.

How Moroccan mint tea is made

The traditional six-step method.

Rinse the Tea Leaves
Place 1-2 tablespoons of Chinese gunpowder green tea into a metal teapot. Add a small amount of boiling water, swirl for 10 seconds, then discard the water. This "washing" removes dust and bitterness from the rolled leaves without stripping flavor. The rinse water is always thrown away.
First Steep — The "Spirit" of the Tea
Pour boiling water over the rinsed leaves and let them steep for 1-2 minutes. Pour a small glass of this first brew (called "ruh al-atay" or the spirit of the tea) and set it aside. This concentrated glass holds the deepest flavor and will be returned to the pot later.
Add Fresh Mint and Sugar
Stuff a generous handful of fresh spearmint (nana) into the pot. Traditional recipes use at least half as much mint as there is liquid. Add sugar — large sugar cones, sugar loaf chunks, or cubes. A standard pot for 4-6 glasses takes 4-6 large lumps. Press the mint down gently with a long spoon.
Second Steep and Return the Spirit
Add more boiling water to fill the pot. Pour the reserved "spirit" glass back into the pot. Place the teapot on low heat or a charcoal burner (majmar) for 2-3 minutes. The gentle simmering melds the green tea, mint, and sugar into a single unified flavor.
Test and Pour
Pour a test glass and taste for sweetness and strength. If needed, add more sugar or mint. When satisfied, pour the tea from a height of 30-50 cm into small decorated glasses. The stream should be steady and thin. The foam that forms on the surface signals a well-made pot.
Serve and Repeat
Serve glasses on a metal tray. A single set of tea leaves produces three rounds. For the second and third pots, add fresh mint and sugar but reuse the original tea leaves. Each successive round has a different character: the first is mild, the second is strong, the third is more herbal and bitter.

The art of the high pour

Why Moroccan tea is poured from a height, and what the foam means.

The host lifts the teapot 30 to 50 centimeters above the glass and pours a thin, steady stream. This is not showmanship for tourists; the technique does three things.

Aeration: The fall through the air adds oxygen and raises a light foam on the surface. This foam ("the crown") is a mark of quality; a glass without it suggests a rushed pot.
Mixing: The force of the pour blends sugar, mint and tea evenly, so every sip tastes the same. Stirring with a spoon is not part of the tradition.
Cooling: The pour lowers the temperature slightly, so very hot tea is drinkable sooner.

Moroccan men often practise the high pour from childhood, and experienced pourers rarely spill. Pouring back and forth between pot and glass several times before serving ("turning" the tea) improves the mix further.

Tea etiquette in Morocco

Six rules to know before you sit down to tea.

Accept the First Glass
Refusing tea from a host — especially in a home — is considered impolite. Accept at least one glass, even if you only take a few sips. This acknowledges the gesture of hospitality.
Three Glasses Is the Custom
The Moroccan proverb says the first glass is gentle as life, the second is strong as love, and the third is bitter as death. Staying for all three rounds shows respect and appreciation for your host's time.
The Host Always Pours
Tea preparation and pouring is the host's duty, typically the head of the household or the eldest present. Pouring your own glass or someone else's is a breach of protocol. Wait to be served.
Hold the Glass at the Rim
Moroccan tea glasses have no handles. Hold the glass at the very top rim between your thumb and forefinger. The lower part is too hot to touch. Avoid wrapping your hand around the glass.
Sip, Do Not Gulp
Tea is served hot and is meant to be sipped slowly. The pace of tea drinking mirrors conversation. Rushing through your glass implies you want to leave. Savoring shows contentment.
Declining More Tea Gracefully
After two or three glasses, place your palm over the glass or turn it upside down on the tray. Say "shukran, baraka" (thank you, that is enough). Your host will understand. Do not leave while a full glass sits in front of you.

Regional tea variations

The same pot tastes different across Morocco.

Marrakech & the South: Tea is extremely sweet in the south. Sugar quantities can double compared to northern recipes. The tea is often served with almond-stuffed pastries (kaab el ghazal). Saffron from nearby Taliouine sometimes makes an appearance in special blends.
Fes & the Imperial Cities: Fassi tea tends to be moderately sweet with an emphasis on presentation. Silver tea services are a point of family pride. Orange blossom water (ma zhar) may be added to the pot for special occasions. The serving ceremony is more formal.
Northern Morocco (Tangier, Chefchaouen): In the Rif region, sheeba (a wormwood herb similar to absinthe) replaces or supplements mint, producing a more bitter and aromatic brew. This "Riffian tea" is an acquired taste but prized by locals. Chefchaouen cafes typically offer both styles.
Atlas Mountains & Berber Villages: Berber mountain tea often includes wild thyme, sage, or pennyroyal from high-altitude pastures. In winter, fresh mint is scarce, so dried mint or herb blends are common. Tea is brewed over wood fire or charcoal, giving it a subtle smoky flavor.
Saharan & Desert Regions: Desert tea ritual is slower and more ceremonial. In Merzouga and the oases, tea is prepared over hot coals with prolonged boiling. The brew is extremely concentrated and sweet. Nomadic families carry tea-making supplies as essential travel provisions.
Essaouira & the Coast: Coastal cities offer a relaxed tea culture influenced by Atlantic breezes. Louiza (lemon verbena) tea is popular alongside mint. In summer, some modern cafes serve chilled or iced mint tea variations. Essaouira adds its surf-town ambiance to the ritual.

Best tea houses and salons de thé

From medina cafés to palace-hotel lounges.

Marrakech

The red city has tea houses ranging from panoramic rooftop terraces above the medina to intimate riad courtyards. Jemaa el-Fnaa is ringed with tea stalls where you can watch the square unfold over a steaming glass.

Cafe des EpicesRooftop Terrace, from 20 mad: Rahba Kedima spice square views, fresh mint tea, laid-back atmosphere
Le JardinGarden Cafe, from 30 mad: Hidden garden in the medina, lush greenery, organic mint from on-site garden
NomadModern Rooftop, from 35 mad: Contemporary take on tea service, Atlas Mountain views on clear days
Maison de la Photographie TerraceMuseum Cafe, from 25 mad: Stunning medina panorama, quiet retreat, tea with pastries
La Mamounia Tea LoungePalace Hotel, from 80 mad: Legendary hotel, elaborate silver service, garden setting, premium pastries

Fes

Fes has the most traditional tea culture in Morocco. Family-run salons de the in the medina serve tea the same way they have for generations. Rooftop terraces overlook the tanneries and minarets.

Cafe ClockCultural Cafe, from 25 mad: Art events, storytelling nights, traditional tea with camel burger
Riad Rcif TerraceRiad Rooftop, from 20 mad: Medina rooftop, quiet mornings, generous mint tea service
The Ruined GardenGarden Cafe, from 30 mad: Restored ruin turned garden restaurant, peaceful tea afternoons
Palais de Fes SalonTraditional Salon, from 40 mad: Formal Fassi tea ceremony, silver tea set, elaborate pastry selection

Casablanca

Casablanca blends Moroccan tea tradition with cosmopolitan cafe culture. Art deco salons de the sit alongside modern specialty cafes. The Habous quarter has old-school tea rooms popular with locals.

Patisserie Bennis HabousHistoric Patisserie, from 15 mad: Legendary 1930s shop, mint tea with Moroccan pastries, local institution
Cafe Rick'sThemed Bar/Cafe, from 50 mad: Casablanca film tribute, mint tea on the terrace, iconic atmosphere
Sqala CafeGarden Cafe, from 25 mad: Inside old Portuguese fortification, shaded garden, traditional tea service
Villa ZevacoModern Salon, from 40 mad: Mid-century architecture, curated tea menu, art gallery vibe

Chefchaouen

The blue city is dotted with small cafes where elderly men play cards over pots of tea. Sheeba herb tea is the local specialty here. Many terraces offer views of the blue-washed medina walls and Rif Mountains.

Place Outa el-Hammam CafesTown Square, from 10 mad: Main square, multiple terraces, people-watching, sheeba or mint tea
Cafe AladdinRooftop, from 15 mad: Panoramic blue medina views, sunset tea, budget-friendly
Bab Ssour TerraceHillside Cafe, from 15 mad: Elevated position, Rif Mountain backdrop, quiet mornings

Tea with meals and daily life

Mint tea runs through the whole Moroccan day.

A glass of mint tea, a glass of fresh mint, an enamel teapot and a plate of biscuits on a steel tray — Tea at home, with fresh mint and biscuits. Photograph: مصطفى ملو, CC BY-SA 4.0

Breakfast
Moroccans start the day with mint tea alongside msemen (flatbread), beghrir (semolina pancakes), olive oil, honey, and amlou (almond-argan spread). The first pot of the day is often the strongest.
After lunch
The main meal of the day ends with tea rather than dessert. After tagine or couscous, a pot of mint tea aids digestion and signals the start of the afternoon rest. It is impolite to leave the table before tea is finished.
Afternoon tea
Between 4 and 6 PM, many Moroccans take a second tea break with pastries like chebakia, ghriba, or briouats. Friends and family gather in living rooms, on terraces, or at neighborhood cafes.
After dinner
Evening tea can go on well past midnight during family gatherings, holidays, or Ramadan nights. After iftar during Ramadan, several pots of tea accompany dates, harira soup, and pastries.
Business and shopping
In the souk, accepting a shopkeeper's tea is part of the negotiation. It slows the pace, builds rapport, and turns a transaction into a conversation. The tea is genuine hospitality, not a sales tactic, but it does make you more likely to buy.
Guest welcome
When you enter a Moroccan home, tea is prepared before any other conversation. It may take 15-20 minutes. The wait is intentional: making a fresh pot from scratch shows the host values the visit.

Tea ceremony experiences for visitors

Learn to prepare and pour it yourself.

Riad Tea Ceremony
Many riads offer guided tea ceremonies where a host demonstrates the full preparation, explains the cultural significance, and lets you practice the high pour yourself. Often paired with Moroccan pastries.
From 100 MAD per person · 45-60 minutes · Marrakech, Fes
Souk Tea & Shopping Tour
A guided walk through the medina that includes shopping for tea supplies — selecting tea leaves, choosing mint, picking out glasses and a teapot — followed by a tea preparation session at a local home or riad.
From 200 MAD per person · 2-3 hours · Marrakech, Fes, Essaouira
Berber Village Tea Experience
During Atlas Mountain excursions, many operators include a stop at a Berber village where a local family prepares tea over a wood fire. The mountain herbs used in Berber tea differ from city recipes. A deeply personal and unhurried experience.
From 150 MAD per person · 1-2 hours (part of day trip) · Imlil, Ourika Valley, High Atlas
Cooking Class with Tea Lesson
Many Moroccan cooking classes end with a mint tea preparation lesson. After cooking tagine or couscous, you learn the full tea-making process and enjoy your meal with freshly brewed tea. A complete Moroccan culinary immersion.
From 350 MAD per person · 3-5 hours · Marrakech, Fes, Essaouira, Casablanca

Tea accessories and what to buy

What to look for in the souks and what to pay.

Silver-Plated Teapot (Berrad) From 150 MAD
The iconic Moroccan teapot with a long curved spout designed for high pouring. Available in nickel-silver, brass, or genuine silver. Sizes range from 2-glass personal pots to 12-glass family pots. Higher quality has thicker walls and a tighter lid.
Buy at: Coppersmith souks in Marrakech and Fes, or the Habous quarter in Casablanca
Painted Tea Glasses From 5 MAD per glass
Small, handleless glasses decorated with gold, silver, or multicolored enamel patterns. Traditional sets include 6 or 12 matching glasses. Designs range from geometric to floral. The gold filigree patterns are the most classic Moroccan style.
Buy at: Glassware shops in every medina, souks, and homeware stores
Silver or Brass Tea Tray (Siniya) From 100 MAD
Round or rectangular trays with etched geometric or arabesque patterns. The tray completes the tea service and is carried to wherever guests are seated. Genuine hammered brass trays from Fes are collector-grade pieces.
Buy at: Metalwork souks, antique dealers, and craft cooperatives
Sugar Cone (Pain de Sucre) From 10 MAD per cone
The traditional Moroccan sugar comes in large hard white cones weighing about 2 kg, wrapped in blue or purple paper. The cone is broken into chunks with a special hammer. Sugar cones are sold in every grocery store and are a staple of Moroccan kitchens.
Buy at: Grocery stores (hanout), supermarkets, and spice shops
Charcoal Burner (Majmar) From 50 MAD
A clay or metal brazier used to keep the teapot warm during long tea sessions. Charcoal is placed inside and the teapot sits on top. The majmar maintains a gentle heat that keeps the tea at serving temperature without over-boiling.
Buy at: Pottery souks, hardware stores, and craft markets
Chinese Gunpowder Green Tea From 20 MAD per 250g
The base ingredient. Sold loose by weight in spice shops and pre-packaged in grocery stores. Popular brands include Chunmee (the green tin) and Sultan. The tightly rolled pellets should be uniform in size with a dark green color. Avoid dusty or broken leaves.
Buy at: Spice shops, souks, grocery stores, and supermarkets

Mint tea price guide 2026

Tea, experiences and supplies. Seasonal pricing can change.

Item	Price	Notes
Glass of mint tea (local cafe)	From 5 MAD	Neighborhood cafes, the everyday price
Glass of mint tea (street vendor)	From 3 MAD	Stalls and mobile vendors
Teapot at a tourist cafe	From 20 MAD	Serves 3-4 glasses, tourist medina areas
Teapot at upscale salon de the	From 40 MAD	Premium setting, served with pastries
Teapot at luxury hotel	From 80 MAD	Palace hotels, silver service
Tea ceremony experience	From 100 MAD	Guided preparation at a riad
Souk tea & shopping tour	From 200 MAD	Includes guide and supplies
Cooking class with tea lesson	From 350 MAD	Full culinary experience
Gunpowder green tea (250g)	From 20 MAD	Loose leaf at spice shops
Silver-plated teapot	From 150 MAD	Basic to mid-range quality
Set of 6 painted tea glasses	From 30 MAD	Standard decorated glasses
Complete tea set (pot + tray + glasses)	From 300 MAD	Tourist souvenir packages

The role of tea in Moroccan hospitality

Offering tea is an act of welcome across every social class. A family in a remote Atlas village will still make tea for an unexpected visitor, with their best glasses and their freshest mint.

The preparation is a gift of labor done in front of the guests: washing the leaves, choosing the mint, breaking sugar from the cone, boiling the water, tasting, and the high pour. Nothing is hidden, and the host is visibly invested in what they serve.

Business meetings often begin with 20-30 minutes of tea and conversation before anything commercial is raised. Pushing to talk business before the tea is poured reads as impatience and disrespect for the relationship.

In mourning, tea is the first thing neighbors bring to a bereaved family. At weddings, births and Eid it flows all day, and during Ramadan the iftar that breaks the fast always includes mint tea with dates, harira and chebakia.

Questions

Frequently asked questions

What type of tea is used in Moroccan mint tea?

Moroccan mint tea is made with Chinese gunpowder green tea (called "atay sini" in Darija). The tea leaves are rolled into small pellets that unfurl during brewing. The most popular brand is Chunmee or Pearl Gunpowder. Loose-leaf quality varies, and Moroccans are particular about their preferred brand.

Why is Moroccan mint tea poured from a height?

Pouring from a height of 30-50 cm aerates the tea, creating a light foam on the surface and mixing the flavors evenly. The foam signals proper preparation. Pouring also cools the tea slightly, making it drinkable faster. The technique requires practice; skilled pourers never spill a drop.

Is it rude to refuse tea in Morocco?

Refusing tea can be seen as a mild social slight, since offering tea is a central act of Moroccan hospitality. You should accept at least one glass. If you cannot drink more, a polite "shukran, baraka" (thank you, enough) is the graceful way to decline additional glasses. Turning down tea from a shopkeeper does not carry the same weight as declining from a host in their home.

How many glasses of tea should you drink in Morocco?

Tradition says three glasses. A Moroccan proverb states: "The first glass is gentle as life, the second is strong as love, the third is bitter as death." In practice, your host may refill your glass multiple times. Drink at least one, ideally two or three. Leaving before the first glass is empty is considered impolite.

How much sugar is in Moroccan mint tea?

Traditional Moroccan mint tea is very sweet. A standard teapot for 4-6 glasses uses 4-8 large sugar cones or the equivalent in sugar cubes (roughly 50-100 grams). In tourist areas, many cafes and riads now offer "moins de sucre" (less sugar) or unsweetened versions on request. The sugar is integral to the flavor balance, not an afterthought.

What is the best time to drink mint tea in Morocco?

Moroccans drink mint tea all day. It is served after every meal, during business meetings, when guests arrive, while shopping in the souk, and during afternoon breaks. Peak tea-drinking hours are mid-morning (10-11 AM) and late afternoon (4-6 PM). Tea after dinner can extend past midnight during social gatherings.

Can I buy Moroccan tea supplies to take home?

Yes. Chinese gunpowder green tea is sold in every souk and grocery store (from 20 MAD per 250g). Dried spearmint bundles are available at spice stalls (from 10 MAD). Silver-plated tea sets with glasses start from 200 MAD in medina shops. Pack tea leaves and mint in sealed bags for freshness. Brass or silver teapots can be shipped if too heavy for luggage.

What is Berber whiskey?

"Berber whiskey" is a humorous nickname for Moroccan mint tea, used because Morocco is a Muslim-majority country where alcohol consumption is uncommon in traditional settings. The joke is that mint tea is the national drink the way whiskey might be elsewhere. You will hear this term in tourist areas and from guides, but it is not a formal name.

Are there Moroccan teas besides mint tea?

Yes. Louiza (lemon verbena) tea is popular in cooler months. Sheeba (wormwood/absinthe herb) tea is common in northern Morocco. Saffron tea appears in Taliouine, where saffron is grown. Thyme tea is a Berber mountain remedy. In summer, some cafes serve chilled or iced mint tea. Herbal infusions without green tea are called "tisanes."

How much does tea cost in Morocco?

A glass of mint tea at a local cafe costs from 5-10 MAD. A full teapot at a tourist cafe runs from 20-40 MAD. At upscale salons de the and hotel restaurants, expect from 40-80 MAD per teapot. Street vendors sell glasses for from 3-5 MAD. Tea served in a riad or during a private ceremony is typically included in the accommodation or experience cost. Seasonal pricing can change.