Moroccan mint tea has been popular since the 12th century when it became symbolic of hospitality as it was traditionally given to guests as a welcome drink. Steeped in the culture and cuisine of Morocco, today it’s as popular as ever. Made from a blend of Chinese gunpowder green tea with fresh mint its low caffeine content means that it can be drunk at any time of the day. Known for its sweet flavour and revitalising properties it is also renowned for its multiple health benefits as it is packed full of antioxidants which can relieve a number of symptoms including indigestion, heartburn, and irritable bowel syndrome.
It’s also great for relaxation as mint has a mild sedative and calming effect. From the traditional hot, sweet tea to thirst-quenching summer variations are so many ways to enjoy this delicious tea. Read on for our top Moroccan mint tea tips on how to make this famous brew.
How To Make Traditional Moroccan Mint Tea
- 1 tablespoon of good quality loose Chinese gunpowder green tea
- 5 cups of boiling water
- Granulated sugar or honey – to taste
- 1 large bunch of fresh mint (peppermint or spearmint)
- Top tip – add a sprig of sage, wormwood, lemon verbena, wild thyme for a fragrant twist
- Pour a cup of boiling water into the teapot and swirl it around to warm the pot before pouring it out
- Add the tablespoon of loose gunpowder green tea to the teapot
- Add a cup of boiling water to the teapot and let it brew for 1 minute then pour out the liquid into a tea glass and save it to one side
- Wash the tea leaves by adding another cup of boiling water to the pot, swirl the water around to ‘wash’ the leaves, drain and discard this liquid
- Wash your fresh mint and other herbs if using in a bowl of cold water and drain
- Fill the pot about two-thirds full with boiling water and add the reserved tea and mint and other herbs if using
- Allow the tea to brew for 3-4 minutes
- Add sugar to taste and a few mint sprigs and let it brew for 3 minutes more
- Moroccan tea is traditionally mixed not by stirring but by pouring the just-steeped tea into a glass and then pour the tea back into the pot. Repeat this process four or five times.
- To serve add a sprig of fresh mint to each glass and pour into in small heatproof glasses and relish a moment of calm as you inhale the sweet aroma of the infused mint leaves
Quick Moroccan Mint tea
The above recipe is lovely if you have the time or for special occasions but if you’re pressed for time the following recipe works just as well for creating a delicious batch of mint tea in a fraction of the time.
- 2 cups water (filtered)
- 15 mint leaves (fresh peppermint or spearmint)
- Optional: 1 to 2 teaspoons sugar or honey
- Optional: lemon slices and or fresh lemon juice
- Bring the water to boil and remove from the heat
- Add the fresh mint leaves and leave to steep for 3-5 minutes depending on the strength you like.
- Add the sweetener to taste
- If serving for guests pour the hot tea in the mugs and garish with slices of lemon. If you wish to serve it cold, wait for the tea to cool and pour it over ice and add lemon juice to taste.
If you’re hosting a party and want a non-alcoholic refreshing drink to serve which looks just as impressive as a cocktail – one of these twists on the traditional Moroccan Mint Tea recipe will fit the bill.
- 2 cups of strawberries
- 1 cup of chilled sparkling water
- 1 teaspoon mint tea (as prepared above)
- Handful of mint leaves
Roughly chop the strawberries. Pour the mint tea and strawberries in a blender. Blend until smooth adding water as needed. Fill half a cup with strawberry puree and add sparkling water. Garnish with mint leaves and enjoy
If you’re not a fan of strawberries or want something a little lighter this Moroccan Mint Tea lemonade is likely to tickle your fancy.
Moroccan Mint Tea Iced Lemonade
- 1/2 cup of freshly squeezed lemon juice (about 2 medium lemons)
- 1/2 cup of Moroccan Mint Tea made the traditional way and cooled
- 1 tablespoons of sugar
- 1/4 of a lemon cut into 2 wedges
- Handful of fresh mint leaves
Add the wedges of lemon, sugar, lemon juice and leaves into a cocktail cup and muddle with a wooden spoon until leaves are lightly crushed. Stir in mint tea and top with ice for a refreshing summer pick-me-up.