Maghrebi mint tea blends bold gunpowder green tea with cool spearmint for a cup that's as relaxing as it is invigorating. Enjoy it hot, sweetened the traditional way with sugar or honey, or pour it over ice for a cooling summer drink.
Across Morocco and North Africa, mint tea is a symbol of hospitality. Families serve it several times a day, and every guest, expected or not, is welcomed with a glass (or three). Accepting is part of the ritual!
Ingredients: Gunpowder green tea, spearmint
Everyday brew: 1–2 teaspoons (or 1 tea bag) per 8 oz of water at about 185°F. Steep 2–4 minutes.
Iced: Brew double strength, sweeten while hot, and pour over a full glass of ice.
Brew it Moroccan style (serves 4):
Add 2 tablespoons of tea to a stovetop-safe teapot. Pour in ½ cup boiling water, let it sit 1 minute, then pour it into a glass and set it aside. This is the tea's "spirit."
Add another ½ cup boiling water, swirl to rinse the leaves, and discard.
Return the "spirit" to the pot, add 3 cups of water and 2–4 tablespoons of sugar, and bring just to a boil over medium heat.
Instead of stirring, pour a glass of tea and pour it back into the pot. Repeat 4–5 times, then serve from a height to create a light foam.
Caffeine: about 25–30 mg per cup
Maghrebi mint tea blends bold gunpowder green tea with cool spearmint for a cup that's as relaxing as it is invigorating. Enjoy it hot, sweetened the traditional way with sugar or honey, or pour it over ice for a cooling summer drink.
Across Morocco and North Africa, mint tea is a symbol of hospitality. Families serve it several times a day, and every guest, expected or not, is welcomed with a glass (or three). Accepting is part of the ritual!
Ingredients: Gunpowder green tea, spearmint
Everyday brew: 1–2 teaspoons (or 1 tea bag) per 8 oz of water at about 185°F. Steep 2–4 minutes.
Iced: Brew double strength, sweeten while hot, and pour over a full glass of ice.
Brew it Moroccan style (serves 4):
Add 2 tablespoons of tea to a stovetop-safe teapot. Pour in ½ cup boiling water, let it sit 1 minute, then pour it into a glass and set it aside. This is the tea's "spirit."
Add another ½ cup boiling water, swirl to rinse the leaves, and discard.
Return the "spirit" to the pot, add 3 cups of water and 2–4 tablespoons of sugar, and bring just to a boil over medium heat.
Instead of stirring, pour a glass of tea and pour it back into the pot. Repeat 4–5 times, then serve from a height to create a light foam.
Caffeine: about 25–30 mg per cup
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