Moroccan Mint Tea: The Iconic Three-Step Method

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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.

This Moroccan Mint Tea strips back the ceremony to the three essential steps, making it perfect for an everyday treat without losing that authentic ‘checkchaka’ (foam) we love.

Moroccan Mint Tea 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.

The ingredients for this Moroccan Mint Tea are simple. The tea is special gunpowder green tea, the herbs are a large bunch of fresh, washed spearmint, the sweetener is sugar to taste, and the base is boiling filtered water.

How to Make Moroccan Mint Tea

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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.

The spirit and cleanse are the first step for this Moroccan Mint Tea. 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.

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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.

The brew and infuse are the second step for this Moroccan Mint Tea. 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.

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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.

The mix and pour are the third step for this Moroccan Mint Tea. Turn off the heat, pour a glass of tea from the pot and pour it back into the pot, and repeat this 2-3 times to perfectly mix and cool the tea slightly. Then pour from a height into your glass, allowing the tea to fall from a distance to create that iconic, frothy white crown.

Serving Moroccan Mint Tea

Serve this Moroccan Mint Tea by pouring from a height into your glass, allowing the tea to fall from a distance to create that iconic, frothy white crown (the “Rezza”).

The frothy white crown, the ‘Rezza’, is the signature of this Moroccan Mint Tea. Pouring from a height creates the foam, and the checkchaka (foam) is what makes each glass feel authentic.

This Moroccan Mint Tea is ready to serve. Enjoy every glass.