Maghrebi Mint Tea Recipe

Warm and rinse

Pour 1 cup of the boiling water into a 1-liter (or 4-cup) heatproof teapot to warm it. Swirl the water in the pot, then discard that water into the sink.

Rinse tea leaves

Place the 2 tsp gunpowder green tea in the warmed teapot. Pour 1 cup of the boiling water over the leaves, swish gently for 10–15 seconds to rinse and open the leaves, then quickly pour this water off into a heatproof cup or pitcher and discard (this reduces bitterness).

Add mint and sugar

Add the packed 1 cup fresh mint leaves and 3 tbsp sugar to the rinsed tea in the teapot. Gently press the mint down so it fits comfortably but not crushed.

Brew

Pour the remaining 3 cups of boiling water into the teapot over the tea, mint and sugar. Cover and let steep for 3 to 5 minutes. Traditional Maghrebi tea is strong and sweet; steep toward 5 minutes for fuller flavor.

Mix and sweeten

After steeping, use a spoon to gently stir to help dissolve the sugar. Taste and add more sugar if you prefer it sweeter; dissolve by stirring or by briefly tilting the teapot to pour a little out and back in (see next step for pouring technique).

Aerate the tea

To develop the characteristic bright flavor and slight foam, pour about 1/2 cup of tea from the pot into a heatproof cup or glass and then return it to the teapot from a height of several inches (carefully). Repeat this pour-and-return 2–3 times until a light foam forms on top of the tea in the teapot.

Final dilution and taste-adjust

If the brew is too strong, add up to 1 cup of the extra boiling water reserved to adjust strength. Stir or perform one more pour-and-return to mix. Taste and adjust sugar if needed.

Serve

Pour the tea into small glasses from a height for aeration and presentation. Place a fresh mint sprig and/or a lemon slice in each glass if desired. Ensure each serving gets some mint leaves as a garnish or in the glass.