Moroccan Mint Tea
Morocco
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Moroccan mint tea is green tea infused with spearmint and heavily sweetened, and in Morocco it is not simply a drink. It is a sign of hospitality and friendship, served all day, after every meal and through every conversation, and Moroccans take enough pride in it to argue over who among their friends makes the best cup. Its history is more recent and more accidental than most people expect. Tea reached Morocco in quantity through the Crimean War in the 1850s, when the British East India Company diverted shipments intended for the Baltic states and found itself with a surplus of Chinese tea to sell. Moroccans were the first to infuse it with mint, as a way of countering the bitterness of gunpowder green tea, and the combination stuck. It is drunk across Morocco, Algeria, Tunisia, Libya and Mauritania, and in parts of the Near and Middle East. It is called shai bi na'na' in classical Arabic and atay or latay in Maghrebi Arabic. The method here involves two rinses of the tea leaves before the tea is made, one of which is kept as the essence and returned to the pot, and one discarded. That step is what removes the harshest bitterness while keeping the strength.
Moroccan mint tea is green tea infused with spearmint, traditional in Morocco, Algeria, Tunisia, Libya and Mauritania. Tea reached Morocco in quantity in the 1850s when Crimean War shipments were diverted there, and mint was added to counter the bitterness.
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You will need a Moroccan teapot or a stovetop kettle, which is one you can safely use directly on the hob.
Put the gunpowder tea in the clean pot with half a cup of the boiled water. Let it steep for a minute, then pour the water out into a separate cup. If using a stovetop kettle, strain so the leaves stay in the pot. Set this cup aside: it holds the essence of the tea and must not be discarded.
Repeat with another half cup of boiled water in the same pot, swirling it a few times to rinse the leaves. Pour this water out and discard it.
Add the fresh mint, the sugar and the first cup of water you set aside.
Fill the teapot with the remaining boiled water and let it come gently to the boil over medium-low heat. Bringing it slowly to the boil lets the tea and mint steep properly.
When it boils, open the teapot carefully and stir with a large spoon so the sugar dissolves fully.
Serve hot, straining if using a regular teapot, with fresh mint in each glass.
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