Ask anyone what they know about Morocco and I’ll bet that you will get several responses about the tea. It’s the lifeblood of Morocco, called Berber whiskey, and is drank multiple times a day in any number of social settings. Buy how about trying your hand at a real pot of Moroccan tea? It’s pretty easy although I’ll be honest it might take several tries to get it juuuust right.
I know you can totally buy “Moroccan Mint Tea” bags in a good grocery store but this is way better. (I promise – would I lie to you??)
First, fill up any old tea kettle with water to boil. While it’s heating up grab a teapot. I use this metal teapot from Morocco but I also have several ceramic ones. For simplicities sake I’ll be using this metal pot for the rest of the post.
Here we go. Now spoon 3 tablespoons of Chinese Gunpowder Tea into the bottom.
Next add the sugar. Hold onto your hats because I use 6 tablespoons (and sometimes more). I’ve learned that folks in southern Morocco like things sweet and this IS sweet. I guess you could use Splenda or Sweet and Lo but I wouldn’t.
Now on to the mint. Add a handful. This is some fresh mint that I picked up at our farmer’s market. I also use dried mint that my MIL sends us from Morocco. But fresh mint is plentiful in the summer so I try to stick with that. Just go ahead and stuff it in your pot.
Now your water has boiled. Pour it into the teapot, make sure to leave some space on top. Give it a good mix so that the sugar and mint start combining. Put the pot (if using metal) back on the burner. Keep it on medium and let it boil just a little bit. This will open up the tea leaves and get the mint flavor going.
After it boils a minute or two, give it one more stir, cover it up and you’re ready to serve! Pouring is an art, you have to get the teapot high, creating a stream of tea and making the tea in the cup have some “head” or “froth” or little “bubbles” whatever you want to call it.
Voila there you have it Moroccan tea! See that wasn’t so hard was it?
Want to go a step further? How about iced Moroccan mint tea?
Pop a handful of ice cubes in a cup, add some more mint leaves into the glass for garnish and pour the tea in. It’s a great use for tea that wasn’t drank when hot (like that ever happens). Or just as a tasty accompaniment on a hot summer day.