Moroccan Mint Tea

I took this picture at a traditional restaurant in the city of Chefchaouen during my visit to Morocco in June 2012. In fact the sweetness of the tea or the mint, I am not sure which one, was attracting the bees and they were getting in my glass of tea each time I tried to take a picture !
Only in restaurants the mint leaves are placed in the glasses. That is more of a “commercial” way of serving tea.

In the Moroccan culture,  there is an etiquette to respect when serving mint tea; it must be served hot, it must be simmered enough to reach the amber color and it must be served foamy!
The tea pot is held about 20 to 30 centimeters above the glass, when pouring the tea. That is how the foam forms.

You will need a medium size, metal tea pot. Make sure it is safe to use on the stove as you may be surprised, some metal tea pots do MELT in contact with a hot stove!!



1 1/2 Tablespoon black tea leaves

Sugar to taste

8 to 10 mint springs


Boil the water. Place the black tea leaves in the tea pot. Pour just enough hot water over the tea leaves to rinse them, shake the tea pot in a circular movement for a few seconds. Pour the rinsing water out.

Place the mint in the tea pot with the black tea leaves. Fill the pot with boiling water. Add sugar and let the tea pot summer over medium heat for about 3 minutes.

Remove the pot from the heat. Stir it with a tea spoon. Pour one full cup of tea, then pour it back in the tea pot.

Serve with food or with cookies.