Moroccan Mint Tea

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

A refreshing infusion of green tea and mint, the preparation of which is considered an art. It is traditionally served in a richly engraved silver pot, and poured from a great height into ornamented glasses. The mint must be of the mentha viridis variety. The infusion is sweetened in the teapot.


  • tablespoons green tea
  • Handful of fresh or dried whole mint leaves
  • Lump sugar, to taste (about


Heat the teapot. Add the tea leaves and pour a little boiling water over them. Swirl round and quickly pour the water out again, taking care not to lose the leaves. Add mint and sugar to taste, and pour in about 1 litre (1½ to 2