As I mentioned in yesterday's Marrakech itinerary, we drank a lot of mint tea during our time in Morocco and it turned out to be one of my favorite ways to end a meal or wind down in the afternoon. Moroccans take a lot of pride in their own individual way of preparing mint tea and no two places served it quite the same. After trying mint tea about 6 or 7 times throughout our 4 days in Marrakech, I have found I prefer the ones that are prepared a little more on the sweet side and are garnished with fresh mint. I enjoyed the traditional tea so much I made sure to pick up a set of 6 gold rimmed Moroccan tea glasses from the souks. Read below for the recipe on the correct way to prepare Moroccan mint tea- perfect for your next lazy Sunday afternoon!
Traditional Moroccan Mint Tea
what you need:
- 1 bunch fresh mint leaves
- 6 teaspoons gunpowder black tea - I used this one since I couldn't get a hold of gunpowder black tea.
- boiling water: 6oz per serving of tea
- 1/4 cup cane sugar
- Bring water to a boil.
- Add 1 teaspoon of loose tea to teapot for every 6oz of water (6oz = 1 serving of tea) you plan to make.
- Pour in about a cup or two of boiling water and let the loose tea steep for 1 minute. Pour out water, but leave steeped loose tea in teapot.
- Add a healthy handful of fresh mint leaves and the 1/4 cup of sugar to the tea pot.
- Pour in boiling water - 6 oz for every serving of tea.
- Leave tea to steep for 5 minutes.
- Pour out one cup of tea into a glass and then immediately pour it back into the teapot. This will help dissolve the last of the sugar.
- Garnish tea glasses with a sprig of fresh mint and pour tea into each glass until it is about halfway full. Not filling the glass all the way to the top allows for the mint aroma to build in the top of the glass.