Loading...
Loading...
This follows the traditional Moroccan ritual of pouring the tea from a height into the glass and back into the pot several times, a step that aerates the tea and creates the signature frothy top layer rather than just being for show. Made with gunpowder green tea and a generous handful of fresh mint, it's the same tea served across Morocco as a daily gesture of hospitality.
Per serving
45kcal
Calories
11g
Carbs
10g
Sugar
Prep Time
5 min
Cook Time
8 min
Servings
3 people
Difficulty
medium
Follow step-by-step with voice guidance.
Add the gunpowder green tea leaves to a teapot.
Pour a small amount of boiling water over the leaves, swirl briefly, then drain and discard this water to rinse the leaves.
Add the fresh mint leaves and sugar to the rinsed tea leaves in the pot.
Pour in the remaining boiling water.
Let the tea steep for 5 minutes.
Pour a glass of tea from a height of about 12 inches above the glass, then pour it back into the pot.
Repeat this pouring process 3 to 4 times to mix the sugar and build a frothy top.
Pour into small glasses and garnish with a fresh mint sprig before serving.
Rinse the Tea Leaves First: Briefly rinsing gunpowder green tea before steeping removes some of its natural bitterness and results in a smoother cup. Pour From a Height: This traditional pouring technique aerates the tea, blends the sugar evenly, and builds the characteristic frothy layer on top. Use Fresh, Not Dried, Mint: Fresh mint sprigs give a much brighter, more fragrant flavor than dried mint, which tends to taste dusty in comparison.
Pouring from about a foot above the glass aerates the tea, distributes the sugar evenly, and creates the frothy layer on top that's considered a mark of a well made pot.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
This takes the ratio behind a true Italian latte, strong espresso balanced with steamed milk, and builds it cold instead, so the espresso stays bold rather than getting diluted and watery over ice. A touch of vanilla syrup stirred in while the espresso is still hot is what lets the sweetness blend evenly through the whole glass.
This follows the classic British method of warming the teapot before brewing, a small step that keeps the water at the right temperature long enough for the bergamot oil in Earl Grey to fully unfold. Served with a splash of milk the traditional way, it's the same cup that's been poured for afternoon tea across Britain for generations.
This uses whole spices crushed just before brewing rather than a pre-made powder, which is what gives homemade masala chai a sharper, more fragrant kick than the mellow blends found in most tea bags. Simmering the spices in water before the milk goes in also pulls out far more flavor than simply steeping them together all at once.
Most tea around the world is steeped in water first with milk added afterward, but doodh patti flips that order completely by brewing the tea leaves directly in milk from the start. That single change is what gives this Pakistani classic its deep caramel color and thick, creamy body that plain milk tea simply can't match.