Authentic Moroccan Mint Tea, Poured From High
In Morocco, atay is far more than a drink, it’s a whole ritual of hospitality. Green tea, fresh mint, sugar, and that long pour from above to crown the glass with foam are the little details that turn tea-making into an art, handed down from one generation to the next.
The secret to a great atay is rinsing the tea first to wash away its bitterness, then letting the mint steep at its own pace. Tasting and adjusting the sugar before serving is part of the tradition, since every guest has their own taste.
Authentic Moroccan Mint Tea, Poured From High
المقادير
Method
- Put the green tea in the teapot, pour over a little boiling water, swirl for a few seconds, then pour the water off to rinse away the tea's bitterness.
- Add the bunch of mint, the sugar and the boiling water, then set the teapot over low heat and let it come to a gentle simmer.
- Pour out a glass and tip it back into the teapot two or three times to mix the tea and sugar.
- Taste the tea and adjust the sugar to your liking.
- Let it steep for a minute or two over low heat.
- Pour the atay into the glasses from high up to create the crown of foam, and serve it piping hot.
ملاحظات
Pouring from high aerates the tea and creates the foam.
Fresh mint is essential; you can add wormwood (chiba) in winter.
Frequently asked questions
Why rinse the tea before brewing?
To remove dust and excess bitterness from the tea leaves before steeping.
What's the point of pouring from high?
It aerates the tea, forms the signature foam, and cools it slightly before drinking.
Can it be made without sugar?
Yes, but traditional Moroccan atay is sweet; adjust the sugar to your own taste.
Photo: Wikimedia Commons — CC BY-SA
