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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.
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