Gunpowder Green TeaAtay Akhdar: This is non-negotiable. The tightly rolled pellets of Chinese gunpowder green tea — widely known under brand names like "Temple of Heaven" — have a bold, slightly smoky flavour that holds its own against the sweet mint. Regular green tea bags will not give the same result.
Fresh SpearmintNana: Use fresh spearmint, not peppermint. Moroccans use Mentha spicata (spearmint), which has a sweeter, milder character. A generous handful per pot is standard — never a pinch.
SugarTraditional Moroccan tea is sweet — noticeably so by most Western standards. A cone of white sugar (qerfa) is the classic choice. You may adjust to taste, but do not skip it entirely: the sugar balances the tannins of the green tea.
WaterUse filtered or bottled water. The mineral content of tap water can affect flavour significantly.
Optional Additions: Wormwoodshiba / Artemisia absinthium is added in some regions for an extra bitter-herbal note. Rose petals, orange blossom water, or dried sage also appear in seasonal or regional variations.
Instructions
Making Moroccan tea is a practice in patience and intention. Follow these steps for a result that honours the tradition:
What You Will Need
A traditional Moroccan teapot (or any small stainless-steel or silver-plated teapot)
Moroccan tea glasses (thin, tall glasses with painted rims — but regular heatproof glasses work)
A small strainer (optional)
A kettle
A stovetop or hot plate
The Method
Rinse the teapot with boiling water
to warm it and remove any residue from previous use.
Add the gunpowder tea:
Use approximately 1 heaped teaspoon (about 3–4 g) per 4–6 glasses. Place the dry pellets in the pot.
Wash the tea:
Pour a small amount of boiling water (about 50 ml) over the tea leaves, swirl gently for 10–15 seconds, then pour this liquid away. This removes excess tannins and any bitterness from the first steep.
Add the mint:
Pack a generous handful of fresh spearmint sprigs into the pot on top of the washed leaves. Do not be shy — Moroccan tea is a mint tea in every sense.
Add sugar:
Break off or spoon in 3–5 teaspoons of sugar (adjust to preference).
Fill with boiling water:
Pour about 500–600 ml of freshly boiled water over the mint and tea. Place the pot on very low heat or a warming plate for 3–4 minutes. Do not boil — you want a gentle infusion.
The taste test:
Pour a single glass, taste it, and if needed, return it to the pot and adjust sugar or steep time.
The high pour:
Lift the pot well above the glasses (30–40 cm) and pour in a thin, steady stream to aerate the tea and create a frothy top. Serve immediately.
Pro TipFor extra flavour depth, place the filled teapot directly on a low flame for 2 minutes before serving. Moroccans call this taskheen (warming), and it amplifies the minty aroma significantly.