Mint Tea & Moroccan Hospitality
Morocco is considered one of the most welcoming countries in the world, and the people are known for being generous and kind. It’s typical for Moroccans to extend invitations for you to enter their home as an act of generosity. Declining an invitation may be considered rude as you’re denying the possibility of friendship. Moroccans understand spending moments with loved ones or strangers is a gift of spending quality time together.
While alcohol isn’t consumed by the majority of Moroccans, tea is an essential part of Moroccan life and is brewed for almost all social interactions. Tea houses or cafés are akin to bars where locals, typically men, gather to sip tea for hours (in what I hope is a gossip session). Mint tea is also brewed to welcome a guest into a home - at any time of the day or night - whether the guest is a friend or a stranger. Tea is also often served before and always after a meal. The tea is poured from a silver plated tea pot into small glasses from a high distance to help aerate the tea to gain flavor. Traditionally, one would drink three glasses although this rule is rarely observed these days.
Sharing a meal is also a significant aspect of Moroccan culture, especially during religious celebrations and community gatherings. Typically after being served tea, the host serves a spread of couscous, bastilla, or a tagine before finishing the meal with fruit. Often times, the host will eat slowly so they make sure their guest can eat as much as they desire and will stop eating once you’ve finished (so it’s important to eat slowly so everyone can be sated).
Moroccan Mint Tea
makes a 3 cup pot for 6 glasses
While every Moroccan has their own way of brewing tea, there’s a basic method: use green tea, fresh mint, and a very clean pot. Gunpowder or Chun Mee are the preferred types of green tea, and spearmint is the preferred variety of mint. The amount of sugar or strength depends on the region but also the preference of the host.
shopping list —
1 tbsp green tea leaves, preferably Gunpowder or Chun Mee
1/3 cup sugar
handful of fresh spearmint leaves
equipment —
kettle
tea pot
small glasses to serve
steps —
Rinse the pot with boiling water and then discard. Put in the tea, sugar, and a handful of the fresh spearmint leaves.
Cover with boiling water and allow the tea to steep for at least 3 minutes, stirring a little at the end.
After steeping, pour out a glass to taste, and add more sugar if desired.
Serve. Sip. Gossip.