Moroccan Mint Tea (أتاي بالنعناع) — Traditional Sweet Mint Green Tea Ceremony

• 900 mlwater (plus 100 ml boiling water for rinsing the tea)
• 10 ggunpowder green tea (rolled pellets; about 2 tbsp)
• 30 gfresh spearmint (leaves and tender stems; about 1 large bunch)
• 80 ggranulated sugar (traditional sweetness level)

Instructions

1. 1

   Bring 900 ml of water to a full boil, then remove it from the heat for 60 seconds so it settles just below a rolling boil. Meanwhile, rinse the mint under cool water and gently shake it dry to keep the leaves vibrant and clean.

2. 2

   Warm a teapot by swirling in about 50 ml of boiling water, then discard that water to preheat the pot. Add the 10 g gunpowder green tea to the warmed teapot so the leaves begin to release aroma evenly.

3. 3

   Pour 100 ml boiling water over the tea leaves and let it sit for 30 seconds, then pour off this liquid into a cup and discard it to rinse away dust and soften bitterness. Do not leave the rinse longer than 30 seconds, because it can strip too much flavor and make the final tea harsh.

4. 4

   Add the 80 g sugar directly into the teapot, then pack in the 30 g fresh spearmint on top of the tea. Pour in the 900 ml hot water, cover, and steep for 4 minutes so the mint perfumes the brew while the green tea stays bright.

5. 5

   To mix properly, pour a small glass of tea, then return it to the pot, repeating this pour-and-return cycle 4 times to dissolve the sugar and balance the infusion. After mixing, taste a spoonful and steep 1 more minute only if you want a stronger tea, because extended steeping can turn it astringent.

6. 6

   Serve the tea by pouring from a height of 20–30 cm into small glasses to create a light foam on top. Refill glasses as needed, and keep the pot covered between pours to maintain heat and aroma.