It’s over 30 degrees outdoors, and you want to cheer yourself up, refresh yourself, and get your mind off the cauldrons of hell. Try the traditional Moroccan tea, which has been keeping North Africa cool for generations. Morocco is not a tea-growing country, yet it is one of the world’s major tea importers. They prefer Chinese green ganpauder here, although they make it differently than they do in China. Moroccans have developed their own tea ritual, which plays an essential role in daily life.
Masala tea may be of interest to you.
The drink’s origins
The tradition goes that in the nineteenth century, a British trader transporting Chinese tea for sale was forced to change his route due to an unforeseen outbreak of hostilities and ended himself in Morocco. To save the valuable cargo from rotting, the trader gave it to the locals, who created a new type of tea based on green Chinese tea.
Another intriguing legend surrounds Moroccan tea. Morocco has been a source of particular interest to European powers since the 1700s. According to some accounts, circa the 18th century, the Queen of England gave to the Moroccan ruler finely crafted porcelain tea cups and a thorough description of the tea ritual, for which Britain is still famed.
New customs reportedly entered the hearts of the local nobles and eventually took root, but the key point of this folklore is that Moroccans were already creating and drinking their own drink based on green tea with the addition of spices, mint, and citrus fruits at the time.
Unfortunately, historians have not yet been able to determine exactly when the formula for Moroccan tea was established. However, it is clear that the Moroccan tea drinking habit dates back to antiquity, and the drink could not have appeared in the 19th or even 18th centuries.
What is the history of Moroccan tea?
This aromatic drink’s history began in the mid-nineteenth century. A British trader en route to China with “gunpowder” tea was compelled to change his route. The cause for this was the numerous military actions that were taking place throughout the country. The British citizen ended up in Morocco. That’s where he sold the tea. This is how Moroccans acquired a tasty drink, and the dealer found a new outlet.
However, the story does not finish there. “Ganpowder provided the foundation for mint tea, which became immensely popular not only in Morocco but across the Middle East. It was first consumed in Tunisia and Algeria, as well as Spain and France. This tea is also known as Maghrib tea, Tunisian tea, and Tuareg tea.
Moroccan tea drinking customs
Tea is a traditional sign of hospitality in Morocco, as it is in many other Eastern countries. It is served to any guest, especially a respected or aristocratic one, and tea is utilized for serious and calm discourse as well as the resolution of many significant concerns. Refusing the given tea implies disdain for the hosts of the house as well as being a highly unfriendly guest.
Interestingly, in Morocco, males normally brew tea, although women always do all of the cooking in the house, as is customary practically elsewhere in the East. This also underscores the unique attitude toward both the drink and the tea-drinking process, which is regarded virtually as a religious rite from which women are barred.
Moroccans make tea in pricey and attractive vessels that are also exceptionally resistant to high temperatures. The traditional Moroccan drink is not only made, but also boiled over a fire and put into glasses.
Another intriguing aspect is the presence of a lot of froth in the tea, which is likewise seen as a gesture of respect for the guest. To accomplish this impression, the brewer’s drink is poured into the cup from a reasonable height. Simultaneously, the stream of liquid has time to become “saturated” with air, and half of a correctly brewed and served Moroccan tea cup is precisely the airy froth.
Recipes for cooking
You will need the following items to complete this task:
- A metal kettle (when adding the main components.
- the drink is on fire, so you must stir);
- mint (you can fill the kettle all the way to the lid);
- sugar (can be regular or burnt).
- Green tea is boiled and infused for 25 minutes before being filtered and put into a metal kettle set on fire; sugar is added last, followed by mint.
You don’t have to put the mint in the kettle; simply put it in glasses. Moroccan mint tea is simple to prepare.
Using a “rinse” to brew
Another ritual that goes along with the procedure of Rinsing is another ceremony that occurs during the tea-making process.
- The tea is rinsed multiple times to give it a distinct flavor. If you follow the preparation instructions, you must rinse at least four times.
- The first water is not discarded because it holds the drink’s soul. According to science, the initial water receives the most essential oils, which are the source of flavor and aroma. Both perspectives are valid.
- The remaining rinse water is poured away; with each succeeding rinse, there are fewer and fewer tannins in the brew, making the drink light.
Pour water from the first rinse at the conclusion of the rinses, wait for it to boil, then add sugar and mint.
Recipe with cinnamon and spices
The spice drink is delicious. You will require:
- large-leaf tea;
- mint leaves; \sorange and lemon;
- sspoonful of cinnamon;
- topping of sugar;
- sliter of water.
- Shred the citrus zest in thin julienne
- squeeze off the juice;
- crush the mint with your hands; and rinse the tea leaves with boiling water.
- In a saucepan, melt the sugar and heat until it turns brown.
- Burnt sugar, mint, spices (cloves and cinnamon), lemon juice and zest – combine in a teapot with the brew; all pour boiling water and wait until it boils, while stirring; then turn off the heat, the drink infused for about 20 minutes.
- These suggestions are not dogmas; by appreciating the drink’s attractiveness, you can tailor its flavor to your preferences.
There is an option to meet a wide range of preferences. Different types of brews include verbena and wormwood, thyme, and spices. Moroccan tea can be prepared with or without milk. Various fruits and citrus zest will round out the African mood palette.
Properties of use and contraindications
Tea with mint is popular in the East for its strong refreshing effect, which is especially important in hot climates. It is a good tonic when cold, and it relaxes the nervous system and relieves muscle tension when hot. Furthermore, mint tea is quite beneficial to the digestive tract. It can be used to treat colic, gastrointestinal disturbances, and the effects of poisoning.
This tea is high in antioxidants, flavonoids, and vitamins, and the famed “foam” may act as a form of “oxygen cocktail” for the body. When spices and citrus fruits are added to the tea, it becomes a therapeutic drink for colds or inflammatory processes in the body. Mint also helps to keep bones strong, prevents osteoporosis, and increases the integrity of tooth enamel. However, not everyone is able to consume Moroccan tea. It is not indicated for persons who have low blood pressure, liver or renal disorders, or urinary issues.
There is a common misconception that mint tea is harmful to nursing mothers because it inhibits the formation of breast milk; however, this effect manifests differently in various women, and most moms can safely consume mint tea. There is a common misconception that mint tea is harmful to nursing mothers because it inhibits the formation of breast milk; however, this effect manifests differently in various women, and most moms can safely consume mint tea.
Moroccan tea advantages and disadvantages
The combination of mint and green tea provides a wonderful taste and scent; also, this drink contains no dangerous contaminants.
Moroccan tea can help alleviate a variety of diseases if used on a regular basis:
- Because it aids digestion, it is frequently consumed after a meal. The tea combination increases the production of bile and stomach fluids, which aids digestion. It calms the abdominal muscles and alleviates stomach cramps. Furthermore, it is beneficial in the treatment of constipation, gas, and food poisoning.
- A person relaxes as a result of mint tea’s effect on the nervous system. It is good for nervous tension and after a hard day. It is advised during the premenstrual period, for ladies over the age of 40, and for anyone suffering from neuralgia. Moroccan tea is an excellent sleep aid.
- Green tea, when combined with peppermint, has been demonstrated in studies to improve mental capacities. It includes antioxidants that aid in learning and memory.
- Menthol, which is included in peppermint beverages, is quite beneficial during cold season. It improves breathing, heals coughs, and removes phlegm. Calms inflamed airways.
- The liquid cleans the mouth. After drinking tea, one can still taste it for a long time. Ideal for people who have foul breath.
Who should not drink Moroccan tea?
Despite its numerous therapeutic properties, tea can be harmful. It is not recommended for children under the age of four. Drink with caution during pregnancy; it is best to stick to less concentrated drinks with the addition of mint. Asthmatics may also experience an allergic reaction to menthol. Another contraindication to tea use is gastroesophageal reflux disease (GERD), which, when combined with mint, can cause heartburn. It is not recommended for diabetics due to its high sugar content.
Making Moroccan Mint Tea at Home
There are numerous recipes for this type of tea, many of which can be made at home. It’s also not necessary to substitute Moroccan mint for domestic “analogues” – you can buy it in specialty tea shops or order it online.
For the original recipe, use Chinese green tea, which is not necessarily expensive. Pour 12 liters of boiling water over two teaspoons of tea and infuse for 15 minutes.
Pour the infusion into another container – in which you can boil the tea – without stirring. Add sugar there as well. Bring the resulting mixture to a boil over medium heat, then add the same mint leaves just before it boils. If the drink is not served from a height of at least half a meter, there will be no foam. Moroccan tea is also incredibly pretty, therefore it’s best to serve it in clear, heat-resistant glasses so you can see both the froth and the mint leaves in the drink.
Other well-known recipes
Moroccan tea can be prepared in a variety of ways, including the more traditional method. It’s a mint and cinnamon version for individuals who don’t want to spend a lot of time cooking. Although the original recipe calls for lime, it can alternatively be made with cinnamon and orange.
You will require:
- Lemon or lime.
- Mint leaves.
- 1⁄2 a stick of cinnamon.
- a pinch of cloves, cardamom, and badjan (to taste).
Pour boiling water over all of the tea ingredients in a suitable container. When the drink has cooled to about 60 degrees, add honey to taste. The tea is then poured into glasses and decorated with fresh mint leaves before serving.
Tourists in Morocco are frequently provided native tea with badjan. It is stated that the spiced drink has a distinct flavor that many outsiders enjoy.
Put two tablespoons of tea, a handful of mint, and a cinnamon stick in a teapot. In the same bowl, combine a teaspoon of anise seeds, a couple of badian stars crushed in a mortar, and the juice of a lemon or lime. If you are unable to create a remedy, you must create a cure for it.
- Rinse the kettle (or liter pot, or similar pot) with water.
- Pour in two tablespoons of green ganpauder tea and a little boiling water (about a cup). Hold for a minute to allow the leaves to swell. Fill a tea glass halfway with the liquid.
- You should get liquid that is amber in hue. This is known as the “soul of tea” since it encompasses the entire spectrum of tea leaf flavors. Leave the “tea spirit” behind; it will come in handy later.
- Pour another glass of hot water into the kettle with the leaves and keep it there for a minute. Shake the liquid in the kettle and drain the water if necessary. This infusion is usually murky because swelling ganpauder rolls remove the particles.
- Submerge the mint leaves in a basin of water, give them a thorough shake, and drain the water. You can also do it beneath running water if you’re not in the Sahara, where water is scarce.
- The tea and mint are now ready to brew. Fill the kettle or saucepan halfway with mint tea, then add the soul of the tea and heat on medium. Add the mint and sugar as soon as little bubbles rise on the surface. The kettle should be nearly empty. If there isn’t enough water, add some right away.
- Allow the tea to come to a boil. During this phase, the mint leaves ascend to the surface.
- Take the kettle off the heat. Do not shake or mix the liquid! Instead of stirring, Moroccan tea is put into a glass and then returned to the boil. This aeration procedure is performed 4-5 times. Use a strainer to keep the leaves in the kettle.
- A tiny foam should form on the surface as a result of aeration.
The tea can be served after aeration. Fill the cups or bowls about two-thirds to three-quarters full, leaving room at the top.
Serve with cookies, dried fruit, nuts, or simply on its own.
You might like Sea Buckthorn Tea with Orancello Liqueur.
Where can I obtain Moroccan tea?
Ready-to-use “Moroccan tea” blends are marketed at organic food stores, on the Internet, or in specific store areas. Most typically, such tea is imported from China, but in Russia, the Austrian brand Sonnentor, which also produces mint tea with spices according to Moroccan traditions, is well-known.
Many consumers complain about the excessive cost of ready-made combinations and advise buying all of the ingredients individually and making the tea themselves. To keep it as authentic as possible, use Moroccan mint, which is very different from what grows in Russia. Everything else is readily available at practically any store.
Moroccan tea: spiced tea recipe
- Coarse leaf green tea – 2 tbsp.
- Fresh mint – 10 g.
- 1 orange pc. 1 lemon pc.
- Cinnamon – 10 g.
- cloves – 5 grams.
- sugar – 3 tablespoons.
- 1 liter of water.
The cooking method:
- Wash the lemon thoroughly. Cut the zest into sticks and set aside. Squeeze the citrus to extract the juice.
- Thoroughly rinse the orange. Cut the zest into sticks and set aside.
- Using your fingers, crush the mint leaves.
- Prepare To do so, warm it in a clean, well-heated frying pan until the crystals melt and turn golden.
- Pour 200 ml of boiling water over the brew in a metal teapot. To rinse the leaf, gently stir the pot for a few
- Seconds. Remove the water.
- To the kettle, add the citrus zest, lemon juice, burnt sugar, mint leaves, cinnamon, and cloves. Combine the mixture with the remaining boiling water in the kettle.
- Set the kettle on the stove and bring it to a boil. Remove from heat and let aside for 20 minutes.
- Fill glasses halfway with tea and decorate with mint leaves.
If you are a tea enthusiast, you must taste Moroccan tea, which is a well-loved and popular drink among the locals. The magical infusion has a lovely minty flavor and a noticeable sweetness. You can sample both the traditional tea and its spicy variant. Both recipes differ in their ease of preparation and the availability of the required items.
But shouldn’t we talk about Moroccan tea today? Specifically, how it differs from other items of this type and what buyers think of it.
Moroccan mint tea is an infusion of mint and sweet green tea that is popular in several North African countries. The drink spread throughout the Black Continent over time, and from the server Arab countries, it made its way to the market of Western Europe, specifically Spain and France. Europeans prefer their tea cold or even with ice.
It is always served to guests in the homeland of mint tea. Despite the fact that the food here is mainly a woman’s domain, males make and serve the symbolic drink of welcome. Visitors should not decline the opportunity to sample it because doing so would be disrespectful. Moroccan mint tea is consumed not just during meals, but also throughout the day.
Stalls selling the prepared beverage are set up in the most congested areas of the neighborhood. A passerby can buy and sip a glass of the pleasant moisture on the spot for a few pence. Vendors man the stalls, while glasses of tea sit on the counter. The utensils may be hidden under the greenery that dips into and towers over the drink like a beautiful bouquet in a vase. A highly exotic image for the European tourist’s eyes. The drink is incredibly refreshing, especially in Morocco’s hot heat.
In general, the Moroccan tea ceremony is possibly the world’s most democratic tea ceremony. Spending time appreciating the scorching beverage is considered acceptable in any circumstance in life – in a friendly discussion, during business talks, during the celebration of a great date, and for no reason at all – drink at your leisure!
Glasses are always placed with a reserve, more than the projected attendance – a fantastic approach to express that the tea party organizer is delighted to receive both invited and unexpected guests.
It is an old Moroccan custom to fill a glass half full rather than halfway. When the first portion is gone, they pour more, and then half again. So they do it again and again. They sip their tea slowly, savoring each sip.
Despite its evident advantages, the Moroccan drink has several drawbacks that you should be aware of. These are some examples:
- Childhood up to the age of six.
- Low blood pressure that persists.
- Diseases of the liver and kidneys.
- Urinary difficulties.
When selecting a Moroccan mint tea, keep the pricing in mind. The natural product will not be cheap because the raw ingredients used to make it are costly in and of themselves. This drink has a rich, balanced flavor and aroma of oriental spices that is pleasant and relaxing.
Recipe for a citrus cocktail
Moroccan tea can be made in a variety of methods, with varying product compositions. If you add citrus fruits to it, you can produce a unique cocktail.
- Peel the lemon, slice it, and squeeze out the juice.
- Repeat with the orange.
- Mint leaves should be grated until they are juicy.
- In a pan, roll the granulated sugar.
- Prepare green tea as usual.
- Add all of the ingredients, making sure there is more mint than citrus.
- Pour the mixture into a Moroccan teapot and fill with boiling water.
- Set it over a low flame and bring it to a boil.
- Fill the cups after around twenty minutes of infusing the drink.
The Alokozay brand produces ready-made Moroccan teas in bags, which we sell. It is available on the global market in a variety of flavors and scents. Alokozay has a vast selection of berry, fruit, and herbal drinks. In addition to these, Alokozay traditional black tea and green tea with bergamot are available. As a result, each consumer will find his or her unique variety. Alokozay, a brewed Moroccan drink, has a dark green appearance and a delightful minty flavour. It can be reheated.
What exactly is Moroccan mint tea?
While mint tisanes come in a variety of flavors, including mint-chocolate tea, Moroccan tisanes are brewed with green tea leaves and mint. It typically employs spiked mint, also known as nana mint, from the genus spicata. The tea is frequently made with stronger varietals, such as Ganpauder.
The astringent characteristics of the mint give a sour, bitter flavor that balances out the sweetness in this drink. This sort of mint, often referred to as Berber whiskey, is generally powerful, with a rich flavor and an exhilarating, refreshing scent.
There are two methods of brewing: simple and complicated, with the latter bringing out more flavors. We’ll go over both strategies in greater detail below. Green tea is made in hot water and let to steep before adding sugar and mint in the easy way. The brew is purified in numerous phases in the complicated procedure, and fresh mint is cooked to give the drink a rich flavor.
Mint tea is prominent in Maghreb social life and culture. Tea shops are replacing cafeterias in Morocco, and they are becoming more common on the sidewalks of European and American towns. Bazaar merchants serve tea to visitors seated on plastic seats, while lounges and reception rooms frequently serve this delectable beverage.
Moroccan tea is historically made and presented to guests as a symbol of hospitality by heads of families. It is typically offered in at least three cups each person, and declining it is considered disrespectful or even insulting in some locations. This hot drink’s flavor varies with each cup, with the first cup typically tasting the weakest and the last cup feeling stronger and more sour.