Trip Planning
Moroccan Mint Tea: History, Ritual and How to Make It at Home
Published November 4, 2026 by Morocco Amazing Tours
The short answer: Moroccan mint tea ("atay") is Chinese gunpowder green tea brewed with fresh spearmint and plenty of sugar, then poured from a height to create foam. It is served to welcome every guest, in homes, shops and desert camps. Accept at least one glass, sip slowly, and ask for "shwiya sukkar" if you want less sugar.
A short history
Green tea from China spread in Morocco in the 19th century, when British merchants brought it to the Atlantic ports. Moroccans added the spearmint they already used and sugar, then a luxury, and the drink became a symbol of hospitality across the country, from Fes palaces to Saharan nomad tents.
The ritual
- Rinse the tea. A little boiling water is poured over the leaves and thrown away to remove bitterness and dust.
- Add mint and sugar. A big bunch of fresh mint and sugar, traditionally broken from a cone.
- Brew and mix. The host pours a glass and returns it to the pot several times to mix without stirring.
- Pour from a height. Raising the pot high creates a foam on top of each glass, the sign of a well-made tea.
- Taste and adjust. The host tastes, adds sugar or mint, and serves.
The three glasses
In the south and the Sahara, tea is often served in three rounds from the same leaves, each a little stronger. A well-known saying goes: the first glass is gentle like life, the second strong like love, the third bitter like death. In a desert camp, staying for all three is a sign of friendship.
Regional variations
| Herb | When and where |
|---|---|
| Chiba (wormwood) | In winter, for warmth; slightly bitter |
| Louiza (lemon verbena) | In the evening, caffeine-light, very fragrant |
| Fliyou (pennyroyal) | In cold months and for colds |
| Saffron | Around Taliouine, Morocco's saffron region |
| Spices | In the Sahara, with more tea and less mint |
Tea etiquette for guests
- Accept the first glass; it is the welcome.
- Hold the glass by the rim and the base; it is hot and has no handle.
- Slurping is fine and cools the tea.
- In a shop, accepting tea does not oblige you to buy; read our etiquette guide for more.
Make it at home
For a 750 ml teapot: 1 heaped tablespoon of gunpowder green tea, a large bunch of spearmint, and 3 to 5 tablespoons of sugar to taste.
- Rinse the tea with a splash of boiling water and discard it.
- Fill the pot with boiling water and simmer on low heat for 2 to 3 minutes.
- Add the mint and sugar, then pour a glass and return it to the pot two or three times.
- Serve from as high as you dare.
Teapots and glasses make great souvenirs; see our souks guide. And the best tea of your trip will probably be the one poured around a fire on our Sahara desert trips.
Frequently asked questions
What tea is used for Moroccan mint tea?
Chinese gunpowder green tea, brewed with fresh spearmint and sugar.
Why do Moroccans pour tea from high up?
Pouring from a height cools the tea slightly, mixes it and creates a foam on top, which is the sign of a well-made tea.
Is Moroccan mint tea very sweet?
Traditionally yes. You can ask for less sugar ("shwiya sukkar") or none ("bla sukkar").
Why is mint tea called Berber whisky?
It is a joke name used in Morocco, where tea is the national drink and is shared on every occasion in place of alcohol.
See it with a private driver
Planning a trip around this? These private, driver-guided itineraries cover it — every route can be adjusted to your dates.
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