Mint tea, in Arabic «shāy bil n’anā», isn’t just a drink in Morocco. It is a sign of hospitality, friendship and tradition. Because this drink is so popular, it is served all day long, after every meal and with every conversation. Moroccans take great pride in their tea and the serving can take on a ceremonial form, especially when prepared for a guest.
As a combination of imported ingredients (tea from China) and a local ingredient (fresh mint), it is an early example of globalization in cuisine.
- 10 sprigs of fresh mint, plus extra for garnish
- 3 teaspoons of green tea
- 2 tablespoons of sugar (or more to taste)
- 4 cups of water
- Boil the water and pour a small amount in the teapot, swishing it around to warm the pot
- Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water
- Let the tea brew for three minutes and set out glasses for the tea. A shot-glass is close to the slender glasses used in Morocco
- Fill just one glass with the tea, then pour it back in the pot and repeat. This helps to dissolve and distribute the sugar
- Pour the tea
- If you want a nice foam on the tea so always pour with the teapot a high above the glass
- If you do not have at least a little foam on the top of the first glass, then pour it back into the teapot and try again until the tea starts to foam up nicely
- Garnish with the remaining sprigs of mint
Even if it’s a hot beverage, moroccan mint tea is ideal to ease the thirst. So use it as your perfect ally to fight the heat and drink it to your heart’s content.