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Fresh Mint Tea Moroccan-Style

By • Updated October 2026
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Moroccan mint tea – atay b'naná – is the soul of North African hospitality. This traditional recipe combines robust green tea (usually Chinese gunpowder) with handfuls of fresh spearmint and plenty of sugar, brewed hot and poured from a height using a Moroccan tea serving set to aerate and create that signature froth. The ritual matters as much as the flavour: three rounds are customary, each steeping slightly longer and sweeter than the last.

A proper Moroccan tea serving set – a tall, ornate pot with a long, curved spout and matching tray – isn't just decorative. The height and curve of the spout allow you to pour from 30 cm or more above the glass, aerating the tea and producing the foamy crown that signals a well-made brew. If you've only ever muddled mint leaves in a mug, this method will transform your understanding of Maghrebi mint traditions.

Fresh Mint Tea Moroccan-Style
Prep Time5 mins
Cook Time8 mins
Servings4 small glasses
DifficultyEasy

Ingredients

  • 1½ tbsp Chinese Gunpowder Green Tea (or other robust green tea)
  • 1 large bunch (about 25–30g) Fresh Spearmint, washed
  • 40–60g White Granulated Sugar (adjust to taste)
  • 600ml Boiling Water
  • Optional: a few Fresh Mint Sprigs for garnish
Nutrition per serving:
Calories: 65
Fat: 0g
Sugar: 15g
Protein: 0g

Instructions

1
Rinse the Tea: Place the gunpowder green tea in your Moroccan teapot. Pour in about 100ml boiling water, swirl gently for 5 seconds, then discard the water. This rinse removes bitterness and dust from the leaves, a key step in traditional Maghrebi brewing.
2
Add Mint & Sugar: Pack the fresh spearmint sprigs into the teapot – don't be shy, the pot should look quite full. Add the sugar (start with 40g if you're unsure; you can adjust on your second brew). Pour in 600ml freshly boiled water.
3
Steep: Place the lid on the teapot and let the tea steep for 5–7 minutes. The longer it sits, the deeper the mint flavour and the sweeter it becomes as the sugar dissolves fully.
4
Pour from Height: Using your Moroccan tea serving set, lift the teapot high – about 30 cm above the glass – and pour in a steady, confident stream. This aerates the tea and creates the signature foam on top. Pour a little into one glass, then return it to the pot and repeat (this evens out the strength). Finally, pour into all four glasses from the same height.
5
Serve: Arrange the filled glasses on the serving tray and present immediately. Traditionally, the tea is sipped hot and sweet. For a second round, simply add more boiling water to the same leaves and mint, steep a little longer, and pour again – each infusion will be slightly different.

🫖 Equipment You'll Need

A Moroccan tea serving set – with its tall, long-spouted pot and ornate tray – is essential for authentic mint tea. The high, curved spout lets you pour from 30+ cm above the glass, aerating the brew and creating the frothy crown that's the hallmark of a well-made atay. Without that height and control, you simply can't achieve the same texture or theatre.

See our moroccan tea serving set picks →

Expert Tip: Grow Your Own Mint

Spearmint (not peppermint) is traditional, and homegrown is best. A single plant in a pot will give you handfuls of leaves all summer – see our guide to growing mint for tea for UK-friendly tips.

Related Learning

The History of Maghrebi Mint Tea

Types of Tea: A Complete Guide

Growing Your Own Mint for Tea

Tea Tasting 101: How to Taste Like a Pro

The Best Tea & Teapots for Authentic Moroccan Mint (Atay)

Best Moroccan Tea Sets with Serving Tray (2026)

Best Cold-Press Juicers for Fresh Tea Infusions & Vegetable Juice (2026)

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