Moroccan Mint Tea
Fresh spearmint, sugar, water and a pinch of gunpowder green tea — five minutes to prep, ten on the stove, four glasses of mint tea done.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 2 tbsp
- 30 g
- 60 g
- 1 l
Process
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Bring 1 liter of water to a rolling boil in a kettle or saucepan.
Place 2 tbsp gunpowder green tea in a teapot. Pour in about 100 ml of the boiling water, swirl for 5 seconds, then discard this first rinse. This removes bitterness and opens the leaves.
Add the remaining boiling water to the teapot and set it over low heat. Let it steep gently for 3 minutes without boiling hard.
Add 30 g fresh spearmint and 60 g sugar to the teapot. Stir once, then steep for 2 more minutes over low heat.
Pour one glassful from the teapot and return it to the pot. Repeat this twice. This mixes the tea and dissolves the sugar evenly.
Pour the tea from a height of about 30 cm into small glasses, moving the teapot in a slow arc so each glass gets a little foam on top. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is using tea bags or too little tea: gunpowder green tea needs volume to give the right body, so measure 2 tbsp loose leaf per liter.
- Do not let the tea boil hard after the first rinse; a hard boil extracts tannins and turns the tea bitter. Keep the heat low and watch for small bubbles at the edge.
- The pour from a height is not just for show: it aerates the tea and creates the thin foam that signals a properly made pot. Pour in one smooth motion, not in stops and starts.
- If your mint is old or dry, use 40 g instead of 30 g; fresh spearmint is the point of the drink and dried mint gives a flatter, hay-like flavor.
Substitutions
- fresh spearmint→fresh mint (any variety) or 2 tbsp dried spearmint
- gunpowder green tea→any loose-leaf green tea, though the flavor will be lighter
- sugar→honey or date syrup, added off the heat
Storage & reheating
Moroccan mint tea is best drunk within 30 minutes of pouring. If you must keep it, pour it into a thermos or a covered glass jar and refrigerate for up to 24 hours. Reheat gently in a saucepan over low heat until steaming, about 3 minutes; do not boil or the mint turns bitter. Leftover tea can also be served cold over ice with a squeeze of lemon.
FAQ
The questions we get asked most
Why did my Moroccan mint tea turn bitter?
Bitterness almost always comes from boiling the tea too hard or steeping it too long. After the initial 5-second rinse, keep the water at a bare simmer, never a rolling boil, and remove the pot from the heat after 5 minutes total. If it is already bitter, add a little more sugar and a fresh mint sprig to soften it.
Can I make Moroccan mint tea with tea bags instead of loose gunpowder tea?
You can, but the result is thinner and less aromatic. Use 4 green tea bags per liter and reduce the first rinse to a quick 3-second dip, since bags release tannins faster. Loose gunpowder tea is what gives the tea its round, slightly smoky body.
How do I know when the tea is done steeping?
The tea is ready when the liquid is deep amber-green and the mint leaves have softened and sunk slightly. Taste a small spoonful: it should be smooth with a faint vegetal edge, not sharp. If it still tastes watery, steep 1 more minute over low heat.
Can I make Moroccan mint tea ahead of time for guests?
You can brew the tea base up to 2 hours ahead and keep it warm in a thermos, but add the fresh mint only in the last 10 minutes before serving. Reheat gently over low heat, then pour from a height just before handing out the glasses. The foam fades quickly, so the final pour should happen at the table.
How long does Moroccan mint tea keep in the fridge?
Stored in a covered glass jar, it keeps for up to 24 hours in the fridge. After that the mint turns dull and the tea takes on a cooked, grassy taste. Serve it cold over ice or reheat it once; do not reheat it more than once.
Can I use dried mint instead of fresh spearmint?
Yes, use 2 tbsp dried spearmint in place of the 30 g fresh mint. Add it at the same stage, but steep for only 1 minute, as dried mint releases its flavor faster and can turn the tea muddy. Fresh mint is still the better choice for the classic version.
Why do Moroccans pour the tea from such a height?
The high pour aerates the tea and creates a light foam called 'the crown' on each glass. It also cools the tea slightly so it is drinkable right away. Pour in one steady stream from about 30 cm above the glass, and move the teapot in a small arc to fill each glass evenly.
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