Moroccan Mint Tea


Simple, but it’s my favorite tea ever!

In summer i make this tea like a big kettle-full at once, cool it down, then keep it in a refrigerator, drink it any time of the day with some ice cubes. It looks great in a transparent long drink glass. (Even before drinking you’ll be cooled by just looking at it!) Of course you can also drink it hot, sweetened with sugar syrup. In this case the fancy, decorative Moroccan tea glasses are perfect. But who cares, with any glass or mug you’ll be in warm, sunny northern Africa!


You just need peppermint tea leaves, preferably pure peppermint, not blended with any other herbs or aroma, and green tea leaves. Tea bags are for this variation not exactly good, because they brew too well, it means the tea becomes bitter in unpleasant way, so it’s not recommendable. About the green tea, the best choice is Chinese, especially Gunpowder people say. I think it’s because its taste is comparatively neutral. So it shouldn’t be flavoured, either.

First, bring the water to boil. When the water starts to boil, put the peppermint leaves into the kettle, let them infuse about 7-8 min. while it simmers.

Then turn off the heat, put the green tea leaves in, wait another 5 min. Some recipe says, you should keep the tea simmering, but personally I prefer this way, because it has milder taste.

You know, when you make plain green tea, you should let the tea infuse under 80 degrees Celcius, some of the finest sorts even around 60. For Moroccan mint tea however, it’s important that the tea has its intensiveness to a certain point… So i put them in higher temperature but i don’t let them boil.

The amount of the tea leaves, i use 2 tablespoons of peppermint and 1.5 tablespoons of green tea for 1 Liter of water. Usually people drink Moroccan mint tea with lots of sugar, but it already has its natural sweet flavour because of peppermint. Plus, as a thirst quencher it works best when it’s unsweetened. :)


Currently drinking…



do not make tea with boiling water. that is what the rare tea lady told me the other afternoon.

a shocking statement for someone like me brought up from childhood to take the teapot to the kettle to ensure that the tea leaves were woken up by the hottest possible infusion.

“it was World War II propaganda because we had cheap industrial tea,” said the rare tea lady, henrietta lovell. “In order to get good flavour out of it, you needed to use boiling water because they say boiling water dissolves the tannins - the strong bitter flavours.”

but real tea has lots more taste than that bitterness, and that is what henrietta lovell has built her rare tea company around.

But outside Uganda, no one is drinking pure Ugandan tea.
“The quality of Ugandan teas is low. That is a fact, really,” says George Ssekitoleko of the Uganda Tea Association, explaining that Ugandan teas are mainly for blending. “When our tea goes to Mombasa, that is the end of it being called Ugandan tea. That is where it disappears. It is all blended with other teas, and it goes out as Kenyan tea, mainly.”

I did not know this until today.