Morocco’s famous mint tea is more than just a hot beverage; it’s a symbol of Moroccan hospitality and culture. Historians disagree over when it was first introduced in the country. There are numerous variations. According to some sources, tea was sent as a diplomatic gift during Sultan Moulay Ismael’s rule, particularly to the British. Tea was rare and expensive at the time. Around the time of the Crimean War, tea was widely consumed in Morocco (1854). Since then, tea has become ubiquitous in Morocco, which is one of the world’s leading tea importers. In Morocco, there is no such thing as a tea culture!
AN ANCESTRAL RITUAL OF MINT TEA!
If women typically cook, the tea is usually prepared in front of the visitors by the family’s head of household.
The classic mint green tea combines the health benefits of green tea with mint: fat burning, antioxidants, stomach pain relief, hunger suppression… This is especially true when it comes to the sugar-free version!
Chef Barman of Royal Mansour reveals the historical recipe for mint tea served to his visitors at the Palace.
HOW DO YOU MAKE TEA IN MOROCCO?
You’ll need the following materials to prepare Moroccan mint tea:
1 tablespoon of green tea
1 bundle of mint leaves
2 sugar cubes, large
In a teapot, carefully place a tablespoon of green tea. Rinse with boiling water, then strain out the first essential from your tea into a glass. Repeat the method a second time, this time removing the residue. The first essential should be returned to the teapot. Add a bouquet of mint leaves that have been delicately rinsed. Depending on your taste, add sugar (up to two large cubes). Brown tea should be reheated twice before serving.
It’s a drink of friendship and hospitality that may be enjoyed at any time of day, on its own, as an accompaniment to most typical Moroccan cuisine, or with a variety of sweets.