Moroccan Mint Tea (The Art of Atay)

🧡 Story

Also referred to as “Atay” in Morocco, Moroccan Mint Tea is more than a drink — it’s a gesture of welcome, hospitality, and friendship.
From the Berber family home in the Atlas Mountains to the riad in Marrakech, tea is served first.
This beautiful blend of Chinese gunpowder green tea, fresh mint leaves, and sugar is brewed in a silvery teapot and poured high over the rim to create a soft froth — the hallmark of the perfect Atay.

• Ingredients (serves 4):
• 1 tbsp Chinese gunpowder green tea
• 1 large handful fresh mint leaves (preferably spearmint)
• 3–4 tbsp sugar (adjust to taste)
• 1 L boiling water
• (Optional: a few sprigs of wormwood “chiba” for a more traditional flavor)
• Moroccan silver teapot and tea glasses

• 👩‍🍳 Step-by-Step Instructions
• Bring water to a boil in a kettle.
• Add green tea to the teapot, pour in about ½ cup boiling water, swirl, and discard this first rinse to remove bitterness.
• Add the remaining hot water, sugar, and fresh mint leaves directly to the pot.
• Place the teapot on low heat for 2–3 minutes to allow flavors to blend.
• Pour the tea into a glass, then back into the pot several times to mix the sugar evenly.
• Finally, pour the tea from high above into each glass to create a frothy top.
• Serve immediately and enjoy while hot.
• 💡 Traditional Touch: Always serve Moroccan tea with small sweets or almonds — it’s part of the ritual.

🍋 Tips & Tricks

• Use fresh spearmint (nana mint) for the best aroma.
• Avoid overbrewing — it can make the tea bitter.
• Adjust sweetness to your guests’ taste; Moroccans often enjoy it quite sweet.
• To impress guests, pour tea gracefully from a height — it’s a cultural art form!