Moroccan Mint Tea

Origin of Moroccan Mint Tea

Moroccan Mint Tea, also known as “Atay bi Na’na,” is a cherished tradition in Morocco and holds a significant place in Moroccan culture. It is the national drink of Morocco and a symbol of Moroccan hospitality. The origins of Moroccan Mint Tea trace back to the 18th century, likely through trade routes between Europe and North Africa.

The tea itself was introduced to Morocco by British traders in the mid-1800s. The green tea leaves are rolled to protect their precious oils, and to early traders, these leaves resembled buckshot. Moroccans began blending it with Nana mint—a fragrant mint grown only in North Africa with a distinctive mint-menthol-like character—and sugar, creating the distinctive beverage enjoyed today.

Reasons to Love This Mint Tea

• The crisp, refreshing taste hits you from the first sip, making it perfect for a pick-me-up any time of day, and it’s always a hit in our house.
• With all the antioxidants from green tea and mint, it’s not just tasty but also makes it a choice I feel good about.
• The recipe is so simple and quick to make; I love how easy it is to whip up a pot for any occasion.

Recipe Ingredients

• Mint Leaves: Fresh mint leaves bring a refreshing, cooling flavor that’s bright and herbal.
• Sugar: Sugar adds sweetness to the tea, enhancing the mint’s natural flavors.

For a full list of ingredients and amounts, see the recipe card below.

Variations

Mint Tea Variations

• Green Tea: Add 1 teaspoon of Chinese gunpowder green tea leaves to the boiling water along with the mint. After simmering, use a small strainer while pouring to retain the tea leaves. For extra freshness, place some mint leaves in your favorite cup before serving.
• Loose Leaf Tea: Add 1 teaspoon of loose leaf green tea. Add it to the boiling water along with the mint leaves. After simmering, strain the leaves before adding sugar and serving for a fuller, richer flavor.

How to Make Moroccan Mint Tea

Step #1: Boil water.  

Step #5: Drink it.

More Methods to Make This Tea

• Basic Stovetop: Boil 4 cups of water, add 20 mint leaves, and reduce to a simmer for 5 minutes. Strain the leaves, stir in 3 tablespoons of sugar, and serve.
• Infusion: Boil water separately, then pour over 20 mint leaves in a teapot. Let it steep for 5-7 minutes, strain, add 3 tablespoons of sugar, and serve.
• Cold Brew: Combine 4 cups of cold water and 20 mint leaves in a pitcher, and refrigerate for 8-12 hours. Strain, add 3 tablespoons of sugar, and serve over ice.
• Teapot: Boil 4 cups of water in a kettle. Place the 20 mint leaves in a teapot, then pour the boiling water over the leaves. Let it steep for 5-7 minutes to fully extract the mint flavor. Strain the tea into cups, add 3 tablespoons of sugar, stir well, and serve.

Expert Tips

• Simmer Gently: Keep the heat low while simmering the mint leaves to avoid bitterness and extract the best flavor from the mint.
• Strain Thoroughly: Use a fine mesh strainer to ensure that all mint leaves are removed, giving you a smooth and clear tea.

FAQs

Storage Info

Store Moroccan Mint Tea in an airtight container in the refrigerator for up to 3 days. You can freeze it for up to 2 months in a freezer-safe container. To reheat, warm it gently on the stovetop over low heat or in the microwave. 

Avoid boiling it again to preserve the mint’s delicate flavor. If reheating from frozen, thaw in the refrigerator overnight before warming.

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