Moroccan tea is made with mint and/or peppermint leaves, both known as na’na’ (نعناع) in Arabic. It should be served in glasses, traditionally only half of the glass is filled so that it can be held from its upper part. Here, you will find the traditional way of making it, and a few of its variations.
The traditional way:
1- Rince the silver teapot with hot water.
2- For about six glasses, place one generous tablespoon of high quality dried green tea in the teapot. I like to use the Chinese “gunpowder” tea. Put a little bit of hot water and let the dry tea twirl at the bottom of the teapot.
3- Add a generous amount of fresh and washed mint and/or peppermint leaves, leaving them on their stem. Add hot water to the rim of the teapot.
4- Mix well with a spoon in the teapot. Let it stand for five minutes and serve.
Note on the water: The water should be boiled then allowed to rest until the ebullition process is finished. If you pour boiling water it could burn the leaves and the tea will not be as refined.
Note on the use of sugar: In Morocco, tea is traditionally served sweet, sugar being added directly in the teapot. The further South you go, the sweeter it gets, getting almost syrupy in the Sahara region. It has to do with the dry and hot weather, and the effect of sugar on the body. So if you go to Morocco and dislike sugar, remember to ask for tea without sugar before it is prepared.
Some variations I like:
– I sometimes add dried rose petals to the mix, or a few drops of Safran liquid, or replace the green tea with verneine, or not put any green tea at all.
– Try any combination you like, but please never add milk, it would be offensive to the delicacy of the leaves. And please, try using a glass or at the very least, a nice teacup, and definitely not a mug! Enjoy!