About This Dish
The national drink of Morocco and the country's most important symbol of hospitality. Chinese gunpowder green tea is brewed with copious fresh spearmint and sugar, then poured from a height into small glasses to create a frothy top. The tea is traditionally served three times: the first glass is gentle as life, the second strong as love, the third bitter as death. Refusing mint tea is considered deeply impolite. The preparation and pouring ritual is performed by the head of household and is a social ceremony as much as it is a beverage. Morocco is the world's largest importer of Chinese green tea.
Ingredients
- 2 tbsp Chinese gunpowder green tea
- 1 bunch Fresh spearmint, large bunch
- 4-6 tbsp Sugar (or to taste)
- 1 liter Boiling water
Instructions
- 1
Place green tea in a teapot. Add a splash of boiling water, swirl, and discard (this rinses the tea).
- 2
Add the sugar and fresh mint to the teapot.
- 3
Fill with boiling water. Let steep for 3-5 minutes.
- 4
Pour a glass of tea and return it to the pot (this mixes the sugar).
- 5
Repeat the pour-and-return 2-3 times.
- 6
Pour from a height into small glasses to create a frothy top.
- 7
Serve immediately. Refill and re-steep the same leaves up to 3 times.
Tips & Tricks
- The pour from a height is not just for show — it aerates the tea and creates foam.
- Gunpowder green tea is specific — do not substitute with other green teas.
- Adjust sugar to taste — traditional Moroccan tea is very sweet.
- In summer, add fresh wormwood (chiba) or verbena for variation.