The Iconic Three-Step Method

Moroccan tea is a refreshing burst of green tea, warm sugar, and aromatic fresh spearmint. This recipe strips back the ceremony to the three essential steps, making it perfect for an everyday treat without losing that authentic ‘checkchaka’ (foam) we love.

🛒 Ingredients

🍵 The Tea: 2 tbsp of Special Gunpowder Green Tea.
​🌿 The Herbs: A large bunch of fresh, washed Spearmint (Na’na’).
​🧊 The Sweetener: Sugar to taste (use a few cubes for traditional sweetness).
​💧 The Base: Boiling filtered water.

​👨‍🍳 Simplest Preparation in 3 Steps

​1. The Spirit & Cleanse
​Add the green tea to your Berrad 🍵. Pour in a small cup of boiling water, swirl it for a few seconds, then pour this ‘Spirit’ (first glass) into a separate glass and reserve it. Add another cup of boiling water to the pot, swirl it again, and this time, discard it. This first step ensures a clean, smooth base.

​2. The Brew & Infuse
​Return the reserved ‘Spirit’ glass to the pot. Stuff the pot with the entire bunch of fresh Mint 🌿 and add the Sugar 🧊. Place the teapot directly on a low stovetop flame for 1-2 minutes until it comes to a very gentle simmer. This is where the magic (the fusion) happens.

​3. The Mix & Pour
​Turn off the heat. Pour a glass of tea from the pot and pour it back into the pot. Repeat this 2-3 times to perfectly mix and cool the tea slightly. Now, to serve, pour from a height into your glass, allowing the tea to fall from a distance to create that iconic, frothy white crown (the “Rezza”). The height creates the foam.