Moroccan Mint Tea: The Ritual and How to Pour It

In Morocco, mint tea is less a drink than a ritual of welcome. A host brews green tea, fresh spearmint and a generous amount of sugar in a small metal teapot, then pours it in a long, thin stream from high above the glass so it lands with a frothy crown. Guests usually drink at least three glasses. If you want to know how to pour Moroccan mint tea the traditional way, the answer is in that height: it aerates the tea, mixes the sugar and leaves a layer of foam that hosts take pride in.

Here’s the ritual step by step, what each part is for, the history behind it, and how to recreate it at home.

Key takeaways

• Traditional Moroccan mint tea uses gunpowder green tea, fresh spearmint, sugar and boiling water.
• Pouring from a height aerates the tea and creates foam; hosts often pour glasses back into the pot to mix it before serving.
• Guests are typically served at least three glasses, each tasting a little different as the leaves keep steeping.
• Green tea reached Morocco through British trade in the 18th and 19th centuries and became widespread by the early 20th century.

In this article

1. What you need
2. How to make and pour Moroccan mint tea
3. The etiquette of the three glasses
4. A short history
5. FAQ

What you need

How to make and pour Moroccan mint tea

For a pot of about 3 cups (700 ml), enough for 6–8 small glasses.

Ingredients

• 1 tablespoon (about 5 g) gunpowder green tea
• A large handful of fresh spearmint, about 1 oz (25–30 g), stems included
• 2–4 tablespoons (25–50 g) sugar, to taste; traditional tea is very sweet
• About 3½ cups (830 ml) boiling water

Steps

1. Warm the pot. Pour a little boiling water into the teapot, swirl and discard.
2. Rinse the tea. Add the tea leaves and about ½ cup (120 ml) boiling water. After about 30 seconds, pour this first infusion into a glass and set it aside. Many hosts consider this the “spirit” of the tea and return it to the pot later.
3. Wash the leaves. Add another splash of boiling water, swirl briefly and discard it. This rinse removes dust and some of the bitterness.
4. Add mint and sugar. Pack the mint into the pot over the leaves, add the sugar, then pour back the reserved first infusion.
5. Fill and steep. Fill the pot with boiling water. Set it over low heat until it just begins to simmer, or steep off the heat for 3–5 minutes.
6. Mix by pouring. Pour a glass of tea and pour it back into the pot. Repeat two or three times. This dissolves the sugar and blends the pot without stirring.
7. Taste. Pour a little into a glass and taste. Add sugar or let it steep a little longer if needed.
8. Pour from a height. Hold the pot low over the glass, start pouring, then lift steadily to about 12 inches (30 cm) above it, keeping the stream thin. Lower the pot again before you stop to avoid splashes. Fill each glass about halfway to two-thirds; the foam fills the rest.

Why pour from so high?

• Aeration: the falling stream pulls in air, which cools the tea slightly and, according to the tradition, improves its flavor.
• Foam: a well-poured glass has a light foam on top, a mark of a skilled host.
• Leaves stay put: pouring from a height helps settle any stray leaves at the bottom of the glass.
• Showmanship: it’s part of the welcome. Practice over the sink with water first.

The etiquette of the three glasses

The leaves stay in the pot, so each round is stronger and more mellow than the last. Hosts commonly serve at least three glasses, and a well-known proverb describes them: the first glass is bitter like life, the second strong like love, and the third soothing like death.

A few practical points of etiquette:

• It’s polite to accept at least the first glass, and usually three.
• Hold the glass by the rim or the base; it’s hot and there’s no handle.
• The host, traditionally the senior man of the household, pours and serves; guests don’t pour for themselves.
• Tea comes with conversation, not in a hurry. Sweets, nuts or pastries often accompany it.

A short history of Moroccan mint tea

Tea is a relative newcomer to Morocco. According to Wikipedia’s summary of food historians’ work, British merchants introduced gunpowder green tea to North Africa in the 18th and 19th centuries. A turning point came in the 1850s: after an 1856 Anglo-Moroccan treaty, and with British tea diverted to Morocco during the Crimean War, imports rose sharply, though drinking tea stayed mostly an urban habit at first. Tea spread to rural areas in the late 19th century, and by the early 20th century mint tea was firmly part of Moroccan life. From Morocco, the custom spread across North Africa and into the Sahara.

Morocco has a coffee culture too, with its own spiced brews; see our article on Moroccan coffee.

Making it at home with Feel Espresso tea

Our Moroccan Mint combines green tea and mint in a smooth, refreshing loose-leaf blend. For an everyday cup, follow the pouch: about 1 heaped teaspoon per 12 oz, water around 175°F (80°C), 2–3 minutes. For the ceremony, use about 1 tablespoon per pot, add a big handful of fresh spearmint and sugar, and follow the steps above. Boiling water and a longer steep give a stronger, more traditional result; shorten the steep if it turns too bitter for you. It’s also excellent iced. For a caffeine-free evening glass with a similar warmth, try Chamomile Ginger. See the full tea collection.

Moroccan mint tea FAQ

What kind of tea is used in Moroccan mint tea?

Chinese gunpowder green tea, rolled into small pellets, is the traditional base. Fresh spearmint is the mint of choice.

Why is Moroccan mint tea so sweet?

Sugar balances the bitterness of strongly brewed green tea, and generous sweetness is part of the hospitality. You can use less at home.

Does Moroccan mint tea have caffeine?

Yes. It’s made with green tea, so it contains caffeine. The mint and sugar add none.

Can I use peppermint instead of spearmint?

You can, but peppermint is sharper and more menthol-heavy. Spearmint is softer and sweeter, which is why it’s traditional.

Should the mint stay in the pot?

Yes. Both the leaves and mint stay in, which is why each glass tastes different from the last.

Sources

1. Maghrebi mint tea, Wikipedia

Facts checked in October 2026.

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