Moroccan Mint Tea: History, Ritual and How to Make It at Home
Moroccan mint tea, called atay, is green gunpowder tea brewed with fresh spearmint and sugar, poured from high above the glass to create foam. It is served throughout the day and is the essential gesture of hospitality: accepting a glass when offered is polite. At home you need Chinese gunpowder green tea, fresh mint, sugar and a teapot that can go on the stove.
A short history
Green tea is thought to have arrived in Morocco in significant quantities in the 18th and 19th centuries through European trade, especially British merchants. Moroccans combined it with local mint and sugar, and by the 19th century it had become a national ritual. Today, Morocco is one of the world's largest importers of green tea.
The ritual
- Washing the tea: boiling water is briefly poured over the leaves and discarded to remove bitterness.
- The high pour: tea is poured from height to aerate it and form a light foam, a sign of a well-made tea.
- Tasting and adjusting: the host pours a glass back into the pot several times to mix the sugar.
- The three glasses: a saying describes the first glass as gentle as life, the second as strong as love and the third as bitter as death, as the tea steeps longer.
Easy recipe (4 small glasses)
- Put 1 heaped tablespoon of gunpowder green tea in a teapot.
- Add a small glass of boiling water, swirl, and pour it into a glass: this first "spirit" is kept.
- Rinse the leaves with a second splash of boiling water and throw it away.
- Return the first glass to the pot, add a generous handful of fresh spearmint and 3–5 teaspoons of sugar (to taste).
- Fill with about 600–700 ml of boiling water and heat gently for 2–3 minutes without boiling over.
- Pour a glass and return it to the pot two or three times to mix, then serve from height.
Variations include absinthe leaves (chiba) in winter, verbena or sage in the mountains, and less sugar for modern tastes.
Where to enjoy it in Morocco
- On a riad terrace on arrival
- In a Berber family home in the Atlas: Imlil and Three Valleys day trip
- Around the fire in a desert camp: Agafay sunset dinner
- Learning the ritual at a Moroccan cooking class
Pair your tea with the dishes in 20 Moroccan dishes to try, and read about hospitality in Amazigh culture. For tea history, see Wikipedia's Maghrebi mint tea article.
Book it with a local operator
- Marrakech: Moroccan Cooking Class with Local Market Visit & Lunch — from €45 per person, pay on the day.
- From Marrakech: Imlil & Three Valleys Atlas Day Trip with Berber Lunch — from €25 per person, pay on the day.
- From Marrakech: Agafay Desert Sunset Camel Ride, Dinner & Show at Camp — from €25 per person, pay on the day.
Related guides
- How to Make a Moroccan Chicken Tagine with Preserved Lemon and Olives
- Amazigh (Berber) Culture in Morocco: Language, Traditions and Where to Experience It
- Useful Darija Phrases for Travellers: Moroccan Arabic Basics
Frequently asked questions
What tea is used for Moroccan mint tea?
Chinese gunpowder green tea, combined with fresh spearmint and sugar.
Why do Moroccans pour tea from high up?
Pouring from height aerates the tea, cools it slightly and creates a light foam, which is considered the sign of a good tea.
Is it rude to refuse mint tea in Morocco?
It is better to accept at least one glass when offered, as tea is a sign of hospitality. You can politely ask for less sugar.
Does Moroccan mint tea contain caffeine?
Yes, it is made with green tea, which contains caffeine, though less than coffee.
Main photo: Tamorlan, Wikimedia Commons, CC BY-SA 3.0.
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