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Moroccan Mint Tea (Atay)

Yields6 ServingsPrep Time5 minsCook Time5 minsTotal Time10 mins

Gunpowder green tea rinsed, then brewed with fresh spearmint and sugar and poured from a height for a light foam. Serves 6 small glasses.

Moroccan mint tea poured from a silver teapot into glasses with fresh mint

Tea

 1 tbsp gunpowder green tea
 4 boiling water, divided
 1 bunch fresh spearmint (about 1 1/2 cups loosely packed)
 ¼ cup sugar, or to taste
1

Rinse the tea. Add the tea to a teapot. Pour in 1/2 cup boiling water, swirl 30 seconds, and pour this first infusion into a glass. Set aside.

2

Wash the leaves. Add another 1/2 cup boiling water, swirl briefly, and discard the water.

3

Add mint and sugar. Pour the reserved first glass back into the pot. Pack in the mint, add the sugar, and fill with the remaining boiling water.

4

Steep. Steep 3–4 minutes over low heat or off the heat.

5

Mix. Pour a glass and return it to the pot two or three times to blend the sugar.

6

Pour high. Pour into small glasses from about 12 inches above to create a light foam. Serve immediately.

Nutrition Facts

6 servings

Serving size

1 small glass

Amount per serving
Calories33
% Daily Value *
Total Fat 0g

Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 2mg1%
Total Carbohydrate 8g3%

Dietary Fiber 0g
Total Sugars 8g
Protein 0g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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