Moroccan Mint
From $17.50
What’s In The Packet?
100% natural. no added flavours. organic ingredients.
artisanal. hand-blended. hand-packaged
Feel
Refreshed.
Relaxed.
Replenished.
Tastes
Minty.
Refreshing.
Vegetal.
Subtle vegetal whispers followed by aromatic and refreshing notes of mint.
Experience It
Anytime as a Low Caffeine Delight.
Hot or Iced. Pure or Sweet.
Solo or With Your Fav Treat.
Best Enjoyed
Hot and – if you have a steady hand – poured from a height to aerate the brew. If you didn’t add any to the brew, a garnish of fresh mint in your cup will play with this tea like magic. On hot days, it can be fun to stray from tradition and serve your mint tea over ice. If you’re treating yourself to an ultra-refreshing iced brew, add sliced lemon and fresh mint for a truly divine treat. Whether iced or hot, you’re sure to adore the bright minty flavour in its natural state, but for the authentic Moroccan experience, serve your Atai bil Na’na’ with sugar (or your fav sweetener) to accentuate the fragrant mint.
Best Served
In decorative Moroccan tea glasses on a tea tray. For a bit of traditional theatre, serve your Atai bil Na’na’ from a Moroccan teapot (barrad), designed for the accuracy needed to pour from a great height. This both aerates the tea and impresses your guests! Of course, this lush, verdant brew will be just as heavenly if served in your favourite teacups.
Pairs With
The minty decadence is a delight on its own or with your favourite treat, but for a cultural experience, try it with Morocco’s famous fried flat bread (msemen), or pancakes like meloui and baghrir. Other sweet favourites include krachel (brioche-like sweet rolls) and sfenj (doughnuts). If you are a cookie lover, try some of Morocco’s tea time favourites including, fekkas (biscotti-like biscuits) and ghriba (shortbread). On special occasions, try Morocco’s famous pastries ka’ab al ghazelle (crescent-shaped, almond pastries) and chebakia (chewy sesame, honey and turmeric cookies).
Tea Time
As you stroll the streets or lounge in your Moroccan friends’ homes, you’ll see people delighting in tea morning, afternoon, and night. Though our Moroccan Mint tea is low in caffeine, super caffeine-sensitive sippers may want to hang up their cups as the afternoon relaxes into evening.
Caffeine Level
Low
For the gentlest hum of energy
Taste Strength
Medium
For a rich, smooth experience
Known For
Effortless Energy. Clarity. Digestion
Brewing Guide
Tea emergency? Quick brew to the rescue!
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Leaf
1 tsp
-
Liquid
200 ml
-
Method
Steep
-
Temp
100°C
-
Time
2 – 3 min
How to Brew the Simple Way
To Make 1 Cup:
- 1
Add 1 tsp of tea to a teapot, a tea maker, or an infuser pot, mug or cup.
- 2
Pour in 200 ml (7 fl oz) of water boiled to 100°C (212°F).
- 3
Steep for 2 – 3 min.
- 4
Strain into cup or, if using an infuser, remove it from the cup or mug.
- 5
Enjoy pure or sweeten to taste.
This Brewing Guide details how we recommend brewing your tea. But taste is a very personal thing, and we all have our own quirks and preferences. So feel free to experiment and have fun finding your tea brewing groove! You can then refer back to this Brewing Guide anytime you want a refresher on the best tools to use, the ideal brewing method, the magic leaf-to-water ratio, and the perfect water temperature and brewing time.
Stir up the full refreshing power of your Moroccan Mint tea with a traditional stovetop brew
-
Leaf
1 tsp
-
Liquid
200 ml
-
Method
Stovetop brew
-
Temp
Rolling boil
-
Time
5 – 10 min
How to Brew the Traditional Moroccan Way
Tea Tools
All the specialised utensils you’ll need for the traditional brew:
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Measure
You’ll need 1 tsp of tea per 200 ml (7 fl oz) of water. For best results, use freshly drawn ambient filtered water.
-
Boil
Boil the water in your kettle to 100°C (212°F).
Tip: Add a little extra to the kettle to ensure you have enough boiled water for rinsing and brewing the tea. As a general guide, if you’re making a pot, add 1 cup of water for each of the two rinsed infusions you need to complete. If you’re making less than a pot, aim for about 1/4 cup of water per cup of tea you’re making. Remember to double this amount to cover the two rinses.
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Rinse
Add the tea to your traditional Moroccan teapot, stovetop teapot, or saucepan. For your first rinse, pour in water according to how much tea you’re making (see Step 2: Boil for details). Allow to stand for 1 min. Then, pour into a cup. This first rinse is called the “spirit of the tea” or “essence of the tea” as it holds the first burst of flavour from the leaves. Set this special infusion aside so you can pour it back into the pot later for brewing.
Note: Traditionally, Moroccans use a glass cup to hold the “spirit of the tea” as it allows them to analyse the colour of the rinsed infusion.
Now perform your second rinsed infusion, again adding the amount of water recommended in Step 2: Boil. Swirl for a few seconds and strain, ensuring none of your tea leaves escape as you discard the rinsed infusion.
Note: Moroccans usually pour the second rinsed infusion into a separate glass cup, once again so they can easily observe its colour. You should notice this second rinsed infusion is darker than the first infusion. This "wash" cleanses the leaves after their first bloom, ensuring a perfect final brew. Since it’s a cleansing step, this infusion is discarded.
-
Brew
Pour the “spirit of the tea” back into your vessel and top it up with boiled water from the kettle. If making a full pot (or saucepan), you want it to be ¾ full. Otherwise, add your desired volume based on how many cups of tea you’re making. If sweetening with sugar, add it now so it can simmer with the tea for richer flavour and a foamy top. Cover and bring to a rolling boil on the stovetop. Boil for 1 min, then remove from heat. Add a handful of fresh mint sprigs to the pot or pan to complete the traditional experience with an extra refreshing kick. Steep for 5 – 10 min.
Note: When making Moroccan Mint tea, always sweeten the pot, not your cup! Boiling sugar with your tea creates a deeper, more balanced flavour profile. The sugar molecules mingle better and gently caramelise, adding lush complexity. Sugar is also central to creating Moroccan Mint tea's signature froth! Poured from a great height, boiled sugar aerates the tea, trapping aromas and creating a smoother, more enjoyable experience. This method elevates taste and texture, which is why it's a staple of Moroccan tea culture.
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Serve
Pour the tea from a height into a test cup (if you used a saucepan, transfer the brew to a teapot first). To achieve the signature Moroccan Mint froth, pour your tea low at first, then carefully raise the pot, continuing to create a long, steady stream. Go as high as you safely can. Finish by returning the aerated tea to the pot. Repeat this sequence 2 – 3 times. Hint: it may take some practice to perfect!
Note: This method helps to cool the tea down to a more comfortable drinking temperature. However, its main purpose is to further aerate the brew, blend the flavours of the tea, and help you determine whether it has the right colour.
After the final pour, analyse the colour of the brew in the cup to determine if it is just right. You’re looking for a golden amber liquor. If the colour is lighter than this, allow the tea to steep a little longer.
Finally, brush up your tea serving skills by again pouring the tea into each cup from a great height. If you see bubbles form at the top of your cup, you’ve aerated the tea in true Moroccan style. Hint: the frothiness of the bubbles you see will depend on whether you’ve added sugar to the brew, and if so, how much you added. More sugar generally equates to more of that delightful froth.
Moroccans don’t mind some tea leaves falling into their cups, so they don’t tend to strain their tea. A strainer would only interfere with the aeration of the tea, and this is far more important than a few stray tea leaves. If sweetening with honey or any sweetener other than sugar, now is the time to add the desired amount.
If serving in traditional Moroccan cups without handles, it is common practice to fill the cups ¾ of the way. Moroccan cups tend to be small, dainty, and handle-free, so this allows enough room to safely hold the cup without burning your fingers. It also leaves plenty of room for that beautiful traditional froth.
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Drink
If you are drinking from a traditional handle-less cup, hold the rim with your thumb and index finger. Not only is this the traditional way, but it is also the best method for ensuring you do not burn your fingers.
Before taking your first sip, savour the aroma of the tea in the teacup to experience greater depths of flavour. The brew may be piping hot, so make your first sip small and take it slow, testing the temperature of the brew so that you don’t burn yourself. If you’re not in a rush, you can also let your brew cool for a while as you savour its comforting aroma, building up anticipation for that first satisfying sip.
This Brewing Guide details how we recommend brewing your tea. But taste is a very personal thing, and we all have our own quirks and preferences. So feel free to experiment and have fun finding your tea brewing groove! You can then refer back to this Brewing Guide anytime you want a refresher on the best tools to use, the ideal brewing method, the magic leaf-to-water ratio, and the perfect water temperature and brewing time.
Craving mint tea on a scorching day? Swap the steam for a frosty dream!
How to Brew the Chilled-Out Way<
To enjoy this tea iced, simply follow the Quick Brew steps, adjusting the leaf-to-water ratio based on the volume of your cup and how strong you like your tea (see tip below). For more minty flavour, add fresh mint to the pot while the tea is steeping. After straining, sweeten to taste, then cool the tea uncovered so it reaches room temperature faster. Add your favourite garnishes to give it an extra refreshing kick. If you need some inspiration, Moroccan Mint is delicious with freshly squeezed lemon, lemon slices, and fresh mint. Serve chilled over ice.
Want to make a big batch of tea to fill a glass jug or pitcher?
In this case, it’ll be easier to prepare a tea concentrate first. Follow the Quick Brew steps, adding the amount of leaf you’ll need for the total volume of your jug or pitcher. However, instead of adding the full amount of water, only add 1 cup (250 ml / 8.5 fl oz) per litre (34 fl oz) of iced tea you’re making. After straining the sweetened concentrate into your vessel, simply top it up with the remaining volume of ambient water. No need to cool your tea – the ambient water will naturally do the job for you! Add your favourite garnishes and serve chilled.
Tips
Hate the gritty aftertaste of poorly blended sweetener? Incorporating your sweetener while the brew is hot ensures it blends flawlessly, enriching your tea with a charming sweetness that harmonises perfectly and never overpowers the other flavours.
Ice is infamous for diluting drinks, but you can harness its power to water things down by brewing your tea a little stronger than you otherwise would. To get it just right, try doubling the tea leaf quantity provided under Quick Brew. You many need to experiment a little to find your perfect balance.
Want a flavour explosion in your iced tea? Ditch the Quick Brew and dive into the Traditional Brew for an aromatic adventure. Remember to double the tea leaves – your taste buds will thank you.
This Brewing Guide details how we recommend brewing your tea. But taste is a very personal thing, and we all have our own quirks and preferences. So feel free to experiment and have fun finding your tea brewing groove! You can then refer back to this Brewing Guide anytime you want a refresher on the best tools to use, the ideal brewing method, the magic leaf-to-water ratio, and the perfect water temperature and brewing time.
