Learn how to make traditional Moroccan mint tea with this easy-to-follow recipe. With just a few simple ingredients, you can recreate the fragrant, refreshing drink that is a staple of Moroccan hospitality. Serve it to your guests or enjoy it on your own as a relaxing afternoon treat.


  • 1 large handful of fresh mint leaves
  • 2-3 teaspoons of loose green tea leaves or 2-3 tea bags
  • 4-5 cups of water
  • 4-5 tablespoons of sugar (adjust to your taste)


  1. Rinse the mint leaves under running water and gently pat them dry with a paper towel.
  2. In a teapot or a large saucepan, add the mint leaves and pour in 1 cup of boiling water. Swirl the water around to wilt the leaves and release their aroma.
  3. Add the green tea leaves or tea bags to the pot and pour in another cup of boiling water. Allow the tea to steep for 2-3 minutes.
  4. Pour the tea into a glass pitcher or another container.
  5. In the same pot, add the remaining water and sugar. Bring to a boil and simmer for 3-4 minutes or until the sugar has dissolved.
  6. Pour the sweetened water into the pitcher with the tea and stir well.
  7. Serve the tea hot in small glasses. Hold the teapot high above the glasses and pour the tea in a steady stream to create a frothy layer on top.


  • Use fresh mint leaves for the best flavor. Avoid using dried leaves or stale tea bags.
  • Adjust the amount of sugar to your taste. Moroccan mint tea is typically served very sweet, but you can adjust the sweetness to your liking.
  • For an extra touch of flavor, add a small piece of orange blossom or rose water to the sweetened water.

Now that you know how to make Moroccan mint tea, why not invite your friends over and impress them with your newfound tea-making skills? Or simply enjoy a cup of tea on your own, imagining that you are sipping it in a sun-drenched Moroccan courtyard.


About Mohamed .B

Always fascinated by the skill and creativity of the hands that make the Moroccan product, I devote myself to the work of art. I try to convey on all continents my knowledge, my full knowledge of the Berbers.

Leave a Reply

Your email address will not be published. Required fields are marked *