Moroccan Mint Tea (Sweet Mint Green Tea)
Why this recipe works
- Classic pouring method: Pouring from height aerates the tea and gives each glass the light foam associated with Moroccan mint tea.
- Rounded sweetness: Sugar softens the tannic edge of green tea and helps carry the fresh mint aroma.
- Ready quickly: A short rinse and brief steeping time keep the method fast while preventing the tea from becoming harsh.
Get the most out of this recipe
Timing notes
- Let the water settle: Allowing the boiled water to stand briefly before brewing helps protect the green tea from tasting bitter.
- Serve while hot: The tea is at its most fragrant soon after the mint is added, so pour promptly once it has steeped.
- For refills: Top the pot up with hot water and steep briefly again if the flavour becomes too strong or concentrated.
Ingredient notes
- Choose fresh mint: Bright, unwilted mint gives the cleanest aroma; add it late so it stays fragrant rather than stewed.
- Adjust the sweetness: Moroccan mint tea is usually served sweet, but the sugar can be adjusted to taste without changing the method.
- Using honey: Honey gives a rounder flavour than caster sugar; stir it in while the tea is hot so it dissolves fully.
Authenticity notes
- Rinsing the tea: The quick first rinse is a useful step for green tea, helping mellow the brew before the main steep.
- Pouring from height: The raised pour is part of the serving style as well as the texture, creating a foamy top in the glass.
- Shared from the pot: The tea is designed for repeated small pours, with the pot topped up as the flavour develops.
Common mistakes
- Do not over-steep the green tea: Leaving the tea too long before adding the mint can make the drink harsh and overly tannic.
- Avoid boiling water on the leaves: Water just off the boil gives a smoother result than water poured straight from a rolling boil.
- Pour steadily for foam: A narrow spout and steady raised pour help form the light foam; pouring too close to the glass gives a flatter finish.
Equipment you'll need
Ingredients
Instructions
- Bring the water to the boil in a kettle, then let it stand for 2 minutes so it is just off the boil. Warm a teapot by swirling in a little hot water, then discard.
- Add the dried green tea to the teapot and pour in about 150 ml of the hot water. Swirl for 10 seconds, then strain this first rinse into a glass and discard it.
- Return the rinsed tea to the teapot, add the caster sugar, then pour in 700 ml hot water. Steep for 3 minutes, keeping the lid on.
- Add the fresh mint to the teapot and steep for 1 minute. Pour the tea into glasses from a height of about 20 to 30 cm to aerate and create a light foam, then pour it back into the pot once to mix and serve hot.
Recipe notes
Tips
- For the best foam, use a teapot with a narrow spout and pour in a steady stream from a little height.
- If the tea tastes too strong after a refill, top up with more hot water and steep for 30 to 60 seconds before pouring again.
- If serving to children or anyone sensitive to caffeine, steep the dried green tea for 2 minutes rather than 3, then add the mint.
Substitutions
- Replace caster sugar with acacia honey for a rounder sweetness, stirring it in while the tea is hot so it dissolves fully.
- Replace fresh mint with fresh-thai-basil for a different herbal note while keeping the same pouring method.
Storage
- Refrigerate up to 2 days
- Cool any leftover tea quickly, then refrigerate in a covered jug for up to 2 days. Reheat gently in a saucepan until steaming hot, or serve chilled; add fresh mint just before serving for the brightest flavour.
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Recipe overview
- Servings: 4 glasses
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Moroccan
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