There’s tea and then there’s Moroccan mint tea, with its the bright, welcoming sweet ceremony. Atay b’Nana (often just “atay” in Morocco) is a simple blend of sturdy gunpowder green tea, a generous handful of fresh spearmint (nana), and plenty of sugar — brewed strong, poured from high, and served with lots of generosity.
We love this tea because it’s both bold and comforting: the gunpowder leaves give a golden, full-bodied base; the mint brightens the cup with a cool, herb-forward lift; and the sugar turns every sip into an instant act of hospitality. Gunpowder green tea is Chinese in origin, but when these little rolled leaves met North African mint and local hospitality in the 19th century, something deliciously new was born.
That’s why we’re so excited to be sharing this recipe now, made with our newly returning Gunpowder Tea. It’s the sturdy, traditional base that gives Moroccan mint tea its signature depth and it’s back in our collection, ready for you to enjoy.
Making it is a ritual as much as a recipe. The leaves are rinsed, steeped with boiling water, sweetened well, and finished with a theatrical pour from about a foot above the glass to create a light froth and cool the tea just enough for sipping. The high pour isn’t just for show — it helps aerate and texture the tea, and the frothy crown is a small mark of care. Traditionally, hosts serve at least three rounds (each cup shifts gently in strength as the leaves continue to steep), a practice wrapped up in a famous Maghrebi proverb:
“The first glass is as bitter as life,
the second glass is as strong as love,
the third glass is as gentle as death.”
At Larkin Tea, we make Moroccan mint the way we like everything: with honest ingredients, a steady hand, and a welcome to all. Use this recipe with our Gunpowder Tea, a big handful of fresh spearmint, and sugar to taste. Serve it slow, pour it high, and don’t forget the best cup is the one you share.
Moroccan Mint Tea Recipe
Serves 4
Ingredients
- 4 cups water
- 4 teaspoons Chinese gunpowder green tea leaves
- 4 Tablespoons pure cane sugar
- 6 large sprigs of spearmint leaves
Instructions
- Bring the water to 190° F (88°C). Set aside.
- Place the tea leaves and the mint leaves in a pot. Add the hot water and steep for 5 minutes.
- Strain the tea into a saucepan and add the sugar. Stir and bring to a simmer over medium heat for 5 minutes. This caramelizes the sugar.
- Remove from heat and pour the sweetened tea into a teapot for serving.
- Pour into cups or decorative glasses.
- To create a froth, pour from a height of 12 inches. Begin low and slowly raise the height of the teapot as you pour.
- Garnish with mint and enjoy.