Moroccan Mint Tea (hot Or Iced) Recipe

Heat water

Bring 32 oz (about 1 liter) of water to a near boil, then let it cool for 30 seconds so it reaches about 90–95°C (195–203°F). This prevents bitterness with green tea.

Rinse tea

Place 2 tsp green gunpowder tea into a teapot (preferably metal or glass). Pour about 2 oz (60 ml) of the hot water over the tea, swirl gently for 5–8 seconds, then pour off this quick rinse water. This awakens the leaves and removes dust.

Brew with mint

Add 1 cup packed fresh mint leaves to the teapot on top of the rinsed tea. Pour the remaining hot water into the teapot. Cover and steep for 3–5 minutes for a bright, slightly astringent cup; steep 6–8 minutes for a stronger, more robust flavor typical of Moroccan tea.

Dissolve sugar

While the tea is steeping, place 3 tbsp granulated sugar (or 1 tbsp honey/agave as an alternative or addition) in a heatproof measuring cup or small saucepan. Pour about 2–4 oz (60–120 ml) of the hot brewed tea over the sugar and stir until fully dissolved to make a simple sweet tea syrup. Taste and adjust sweetness to preference (North African style is quite sweet).

Combine sweetener with tea

Pour the dissolved sugar back into the teapot, mixing gently. Stir or pour a few times between the teapot and a serving glass to aerate the tea — a traditional Moroccan technique — until the flavor is evenly distributed.

If serving hot: Place a sprig of mint into each small glass or cup. Pour hot tea from a height (if possible) into glasses to create a light foam and cool slightly. Serve immediately, with extra sugar on the side if desired.

If serving iced: Allow the brewed sweetened tea to cool at room temperature for 20–30 minutes, then transfer to the refrigerator to chill another 30–60 minutes (or make an ice bath to cool faster). Fill glasses with ice (about 3 cups divided among servings), add a lemon slice if using, pour chilled tea over ice, and garnish with fresh mint sprigs. Taste and add more sweetener if desired.

Optional concentrate method: For stronger iced tea, brew with an additional 1 tsp tea (total 3 tsp) or steep longer; then dilute with cold water or ice when serving to balance strength.

Adjustments: Use less sugar for a lighter style. For a smoky note, substitute part of the green tea with gunpowder that has a slightly stronger flavor. Fresh mint is essential — dried mint will not produce the characteristic bright aroma. Store any leftover iced tea refrigerated and consume within 48 hours.