How to Make Moroccan Mint Tea

Mint Tea Full
Mint Tea with Full Glasses

It’s time for another re-post from Bags & Biscuits about our Moroccan adventures. This time, we’re visiting Morocco for a little mint tea.

How to Make Moroccan Mint Tea

Ahhhh, finally, another civilized country. One that drinks tea instead of coffee.

I’m a tea drinker. David is a coffee drinker.

And while Morocco serves coffee, Moroccan mint tea is its specialty.

This is not your ordinary mint tea. It is tea steeped in tradition and ritual (pun intended!).

Life and patience come to mind when both making and drinking Moroccan mint tea.

It takes time to brew the perfect cup or cups, I should say. Traditionally one drinks three glasses of the steeping in the pot, as explained by the Moroccan proverb:

“The first glass is as bitter as life,
The second glass is as strong as love,
The third is as gentle as death.”

Adding more to the ritual is the Moroccan teapot made of metal. And the drinking from small decorative glasses instead of teacups.

The Moroccans take pride in their mint tea. Each making a tea as individual as the person.

Aziz's and David's Mint Tea Ingredients.
Aziz’s and David’s Mint Tea Ingredients.

Adding peppermint, spearmint to a mixture of varying amounts of “gunpowder” green tea and sugar. All adjusted for the taste of the person doing the making. And the making of the tea is as individual as the person making it.

Moroccan Mint Tea is made to the preferences and tastes of the person making it. Some add a little or a lot of mint. Some add peppermint or spearmint or a mixture of the two. Others add other types of herbs to the tea, especially depending on the season.

Our Airbnb host, Aziz, adds Artemisia to his, creating a slightly bitter tea with deep depths of flavor.

Another special thing about Moroccan tea is the tea itself. It uses a green tea called “gunpowder” from China.

Mint Tea, Sugar and Gun Powder Tea
Mint Tea, Sugar and Gun Powder Tea.

The green tea is dried and rolled after harvesting to create small pellets, which look like gunpowder. Or so they claim! Personally, I didn’t see the gunpowder resemblance, but anyway, who am I to argue with history.

“Gunpowder” tea has more caffeine than regular tea (YAY) and a stronger flavor.

Finally, the last part of the ritual is the distributing of the sugar evenly throughout the tea. The tea is poured from high above into a drinking glass, creating a bubbly foam on top. It is then returned to the pot and the pour repeated three to four times.

The higher above the glass, the more skilled the pourer. And like the usual “cock fight” between men, they compete to see can pour the tea the highest without spilling a drop.

I have to admit; it is a little impressive. David has been practicing. So I expect he’ll be showing off his skills to anyone who’s interested in the near future.

Aziz also taught him how to make the tea, so he is now my official Moroccan mint tea making bitch. And I do love drinking it at least once a day.

He’s even come up with a plan to try it with my favorite chocolate mint when we get back home.

Luckily enough, I convinced him to share his recipe for Moroccan Mint Tea. So enjoy making your own. If you need any tips or pointers don’t be afraid to reach out. We’ll be here!

Moroccan Mint Tea

  • Servings: 2
  • Difficulty: easy
  • Print


3 cups water

2 ½ tsp. loose “gunpowder” green tea

3 Tbsp. sugar

7 to 8 sprigs fresh mint (approx. 6” long), washed


You’ll need a working teapot, not a decorative one. Add tea leaves to the teapot. Set aside.

Place water in a small pot and bring to a boil.

Pour ½ cup of boiling water on the tea leaves. Allow to sit for approximately 30 seconds to a minute, then swirl around and drain out the water, reserving the tea leaves in the teapot.

Give the mint sprigs a good twist to bruise them and place into the teapot.

Pour in the rest of the hot water.

Place the teapot on the burner and bring to a boil. Boil gently for about 5 minutes.

Add sugar to the pot.

Remove teapot from the burner and allow tea/mint too steep for 5 minutes.

To mix the sugar, pour tea from about a foot or higher above into a serving glass. Pour tea back into the teapot and repeat this process for 3 to 4 times. This part of the process not only mixes the sugar but also aerates the tea.

To serve the tea, using the same high pouring method, forming creamy bubbles on top the tea.


More Moroccan Inspired Recipes for Trying:

Beef Tagine from Simply Sophisticated Cooking

Moroccan Sheet Pan Chicken from the Wanderlust Kitchen

Yellow Couscous from Tara’s Multicultural Kitchen

Moroccan Kefta and Tomato Tagine from Kitchen Riffs

Moroccan Harira from Foodwhirl


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