5 Ingredients or Fewer

Moroccan Mint Tea

June 29, 2012
4 Ratings
  • Makes A regular-sized teapot
Author Notes

You might ask, 'Do we really need a recipe for mint tea?', and I would answer, 'Oh yes we do' because once you get this right, you are guaranteed a lifetime of friendships and love. Ask me,i should know.....for mint tea is the most requested drink recipe in my house, across the age spectrum, and from both family members and friends! I learnt it from Moroccan friends in Holland, after years of making what I thought was great tea. Their version set me on the 'straight and narrow'.

The only difference is that I lack the skill of pouring said tea from great heights (risking scalding hands...) into slim, small glasses.... and so am not able to replicate the frothy head you get in Morocco. Nevertheless, the flavours are spot on...and will make a star of you. Just try it. —Kitchen Butterfly

What You'll Need
  • 3 - 6 whole cloves (or cardamom pods or whole black peppercorns, lightly crushed)
  • A full hand of fresh mint leaves and stems, washed
  • 1 heaped teaspoon Chinese gunpowder tea, or 1 green teabag
  • White, caster sugar
  • Optional, pinch of salt
  • Freshly boiled hot water
  1. To warm the teapot, swirl a small amount of hot water in the pot, and then discard.
  2. If using the Chinese gun powder tea pellets, put the pellets in the tea pot and pour some hot water over it. Swirl round to 'rinse' the leaves, and discard the water. If using a teabag, follow the next step.
  3. For both methods (pellets or teabag), add the cloves, or other spices depending on what you are using; and 1 - 2 teaspoons of sugar. Adding the sugar to the brew draws out the nuances....I believe!
  4. Gently bruise the mint leaves and stems by rubbing between your palms then add that to the pot. If you like you can add a pinch of salt to the pot at this stage, it enhances the sweetness as well as subtly enhances the aniseed, clove flavours.
  5. Top with boiling water and leave to brew for at least five minutes before serving.
  6. Pour into dainty tea cups or glasses, with more sugar on the side...nibble on some soft, almond cookies and find yourself in the heart of Morocco, right in your corner of the world!

See what other Food52ers are saying.

  • Kitchen Butterfly
    Kitchen Butterfly
  • AntoniaJames
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

4 Reviews

Kitchen B. February 12, 2013
AJ - its hard to say for me. I first started making mint tea with only gunpowder tea, then had a hiatus in our move back home and resumed with green tea bags which is what we can find here. Saying that, I cant 'taste' the difference in my head...though if authenticity is what we seek, gunpowder is definitely the way to go! Thanks for your comment.
AntoniaJames February 11, 2013
Oh, KB, what a marvelous tea. I'm so glad you posted this recipe! Do you prefer the gunpowder or the green? I cannot wait to try this, either way, tomorrow. (Have had my tea for today!) ;o)
Kitchen B. June 29, 2012
I as impatient....I can now see the edit recipe on the iPad...and have updated it but still can't see it. Should probably go to bed and try again in the morning!
Kitchen B. June 29, 2012
Aarg, the green tea bag and sugar are missing in the ingredients list...and I can't edit on the iPad. Will have to do it when I'm back home tomorrow.