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This aromatic plant was widely used in Algeria to cure and prevent cholera when it plagued the country from 1835 until 1865. To make iced Moroccan mint tea, simply move the finished steeped tea to the refrigerator to chill for 1 to 2 hours, then serve over ice. Unlike food at that time, Moroccan mint tea was very much a man’s affair; prepared by the head of the house for his guest, it was considered impolite to refuse a cup.

Look for Chinese gunpowder tea—the leaves are rolled into little pellets that resemble gunpowder and the flavor is best to make a classic Moroccan mint tea. Moroccan Mint is also known as Spearmint or Nana Mint but was once originally known as crisped mint. Serve: Pour tea into serving glasses from a height, which creates a frothy “head” on top of each glass. Moroccan teapots have built-in strainers, but if using another type of teapot, you'll need to use a small strainer when pouring the tea.

Today I’m showing you how to make an inspired version of this minty tea in a method more suited for most Western kitchens, using pared-down supplies and creating a single-serving option. However, Tea People cannot accept any liability for any losses you incur (including loss of earnings) or for compensation for perceived inconvenience that may be suffered due to any delay. Sultans Moroccan Mint Tea is a mixture of pure green gunpowder tea from China with natural nana mint (no artificial flavouring). Moroccan Mint is also known as Spearmint or Nana Mint and was once originally known as crisped mint.

With your consent, reCAPTCHA, a Google service to avoid spam messages via contact forms, will be embedded. It is poured into glasses from high above to swirl loose tea leaves to the bottom of the glass, whilst gently aerating the tea to improve its flavor. According to food historian, Helen Saberi, the drinking of green tea infused with mint spread from Morocco to Algeria, Tunisia, Libya, Egypt and to nomadic tribes of Berbers and Tuareg in the Sahara.