When you come to Morocco, you won’t get far before you will spot the aromatic, tall, hot glasses of Moroccan mint tea. Prepare Moroccan mint tea using Chinese green gunpowder tea, spearmint leaves, and sugar. Lots of sugar.
The most typical type of sugar used in the tea is a conical shape or the small sugar cubes. If you ask for tea without sugar, they will bring the unsweetened tea to you but on the side, you will still find sugar, in case you change your mind.
When you serve the tea in a pot, there is a particular way to pour the tea, which allows it to aerate and to form a foam. Hold the teapot as high in the air as possible to still take aim at the tea glass and pour.
While mint tea is traditional to the Greater Maghreb region of Morocco, Tunisia, Libya, and Mauretania, it has spread through North Africa and to Sahel, France, and other Arab countries.
In Spain this tea is known as ‘Moorish tea” and the summer version is served cold. In Morocco, the tea is served hot year round.
Drinking tea is a highly social activity in the area,similar to drinking alcohol in Europe and North America. It can be used in ceremonies and refusing tea is considered impolite.
Moroccan tea is traditionally served in a glass instead of cups.
A simple way to prepare the tea is:
1. Combine two teaspoons of tea leaf (Chinese green gunpowder) with a half liter of boiling water. Allow it to steep at least 15
2. Without stirring, filter the mixture into a stainless steel pot so that the tea leaves and coarse powder are removed.
3. Add about one teaspoon of sugar per 100 milliliters of liquid
4. Bring to a boil again to dissolve the sugar.
5. Add fresh mint leaves to the teapot or directly to the glass.