Moroccan Mint Tea

Dried Cuban Peppermint leaves blended with Gunpowder Quing (pinhead) green tea make this an excellent digestif after a meal or as a refreshing pick-me-up at any time of the day.

Moroccan Mint Tea is also known as Maghrebi, Touareg and Sahrawi Mint Tea. It is usually a Chinese Gunpowder Green Tea mixed with either Spearmint or Peppermint leaves and sugar.

Mint tea (in Arabic,شاي بالنعناع, shāy bil n’anā’, or more commonly, in dialect, التاي, it-tay) is traditionally drunk socially in the Maghreb. The method of serving often follows an informal ceremony which is adhered to, almost without exception when preparing this tea for visitors. Firstly, incense is often burned and guests are offered rose or orange blossom water with which to clean their hands. Usually, the tea is made by the head of the family and is offered as a sign of welcome. To refuse the three glasses of tea offered is considered very impolite. Maghrebi Mint Tea is also widely consumed throughout the day in bars and cafes that offer an alcohol-free alternative to the pubs and bars that our culture is more familiar with, the difference being the lack of alcohol. It is difficult to find out as to when exactly tea was introduced to Morocco, with opinions ranging from 12th to 18th century. The fact is, Morocco is one of the top consumers of tea per head in the world.

We have described a recipe for making this tea on our Cuban Peppermint Tea here. This delicious and refreshing beverage is served with special tea cookies, additional mint leaves in the glass, shaped brown sugar and often in coloured glasses. Presentation is very important as the principle is that enjoying this drink is luxurious on the tongue, nose and the eyes.

Ingredients: Green Tea (66%), Fine cut peppermint leaves (33%)