Within an hour of arriving in Morocco, someone will probably hand you a small glass of mint tea. It might be the owner of your riad as you put your bags down, a carpet seller in the souk or a family you have only just met. The tea is sweet, fragrant and very hot, and it comes with a little ceremony that is worth understanding.
This guide explains what goes into the pot, how the tea is prepared and served, the etiquette that surrounds it and where first-time visitors are most likely to enjoy it. It is not a strict rulebook: every household has its own habits, and part of the pleasure is noticing the differences.
What is in the pot
Moroccan mint tea, called atay or atay bil naânaâ (tea with mint), is made from three main ingredients: Chinese green tea, usually the rolled "gunpowder" type, fresh spearmint and sugar. Morocco grows almost no tea of its own, so the leaves are imported, mostly from China. The mint, by contrast, is local and sold in fresh bunches in every market.
Unlike green tea in East Asia, which is brewed with cooler water to avoid bitterness, Moroccan tea is made with boiling water, and the leaves often stay in the pot while it is served. That is why the flavour changes from one glass to the next.
| What | Local name | Notes |
|---|---|---|
| Green tea | Atay | Gunpowder green tea from China is the classic choice |
| Spearmint | Naânaâ | Always fresh; a generous handful per pot |
| Sugar | Sukkar | Traditionally broken from a sugar cone or added as blocks |
| Teapot | Berrad | A metal pot, often silver-coloured, that can go on the flame |
| Tray | Siniya | Holds the pot and the glasses during serving |
| Winter herbs | Sheeba, louiza | Wormwood or lemon verbena, added in place of or alongside mint |
A short history
Tea is younger in Morocco than many visitors assume. Green tea reached North Africa through British trade in the eighteenth and nineteenth centuries, and for a long time it was a luxury enjoyed mainly in cities. Imports grew sharply in the second half of the nineteenth century, after a trade treaty between Britain and Morocco in 1856, and tea gradually spread to the countryside. By the early twentieth century, mint tea was firmly part of daily life.
Today it is drunk throughout the day, at home, at work and in cafés, by Moroccans of every background. Its playful nickname, "Berber whisky", reflects its role as the social drink of a country where most people do not drink alcohol.
How the tea is made
Methods vary from home to home, but a careful host will usually follow a sequence like this one. Watching it is part of the experience, so do not hurry it along.
- Warm the pot
The teapot is rinsed with boiling water, then a small amount of tea is added, often measured in the palm of the hand.
- Wash the leaves
A little boiling water is swirled over the leaves and poured away. This rinse is meant to remove dust and some of the bitterness.
- Keep the first infusion
Some hosts pour off a short first infusion and set it aside before returning it to the pot. It is sometimes called the "spirit" of the tea.
- Add mint, sugar and water
The pot is filled with boiling water, then a handful of fresh mint and the sugar go in. Many people bring it back to the boil on the flame.
- Mix by pouring
Rather than stirring, the host pours a glass and tips it back into the pot several times to blend the sugar and the flavours.
- Pour from a height
Finally the tea is poured into each glass from high above, which cools it slightly and raises a light layer of foam.
Why the high pour matters
The long, theatrical pour is not just for show. It aerates the tea, mixes it and cools it enough to drink, and it creates the foamy head that many Moroccans see as the sign of a well-made pot. A host who takes care over the pour is also showing care for the guest. If a glass arrives without foam, it is often poured back and tried again.
Glasses are small and filled only partway, which makes them easier to hold. They will still be hot, so pick yours up by the rim or the base.
Tea etiquette for visitors
Tea is first of all a gesture of hospitality, and the etiquette is easy once you know it. Our wider Moroccan etiquette guide covers greetings, dress and visiting homes; these are the points that matter most around the tea tray.
- Accept at least one glass. Turning tea down flatly can seem cold, especially in someone's home. If you really do not want it, a warm smile and a polite "no, thank you" go down better than a quick refusal, and taking a sip or two is perfectly acceptable.
- Expect more than one glass. Tea is traditionally served in rounds, often three, and each glass tastes a little different as the leaves keep steeping. A well-known saying compares the first glass to life, the second to love and the third to death: bitter, strong and gentle in turn.
- Sweetness is normal. Moroccan tea is often very sweet. In cafés and riads, where it is made to order, it is fine to ask for less sugar. In a private home, accept what you are given.
- Let the host pour. Whoever makes the tea serves it. Wait to be offered rather than reaching for the pot.
- Take your time. Tea is a reason to sit and talk, not something to drink in a hurry. Sip slowly and enjoy the conversation.
Tea in shops: a friendly word of caution
In the souks, shopkeepers, especially carpet and craft sellers, often offer tea while you browse. It is a genuine courtesy and part of how business is done, and accepting a glass does not oblige you to buy anything. Still, a long tea can make it harder to say no. Enjoy it, be clear about what you are looking for and leave politely if nothing suits. Our guide to haggling in Moroccan souks has more on keeping these conversations relaxed.
Seasonal and regional variations
Mint is the default, but it is not the only herb in the pot. In winter, when fresh mint is less abundant, many families add wormwood (sheeba), which gives a distinctly bitter edge, or lemon verbena (louiza) for a citrus note. Sage, thyme and other herbs appear too, particularly in rural and mountain areas. If you are offered tea that tastes unfamiliar, ask what is in it: it is a good conversation opener.
Ready-made mixes of tea and dried mint are sold everywhere and are convenient for taking home, but most Moroccans would tell you fresh mint makes a far better pot.
Where to try it
- At your riad. Many riads welcome guests with tea on arrival, and it is often the first glass travellers drink. It is also a good place to ask your host to show you how it is made. See where to stay in Marrakech if you are still choosing.
- On a café terrace. Rooftop and terrace cafés around the medinas of Marrakech and Fes are pleasant places to sit with a pot, especially late in the afternoon. Our Fes guide covers the medina in more detail.
- With a meal. Tea is often brought to the table in restaurants and served after meals at home. Our guide to what to eat in Morocco explains how meals usually work.
- In the desert and the mountains. On a Sahara trip or an Atlas trek, tea brewed by your guide or camp staff is one of the simple pleasures of the day.
- In a Moroccan home. If you are invited to someone's home, tea will almost certainly be part of the visit. A small gift such as pastries or fruit is appreciated.
Bringing the ritual home
If you fall for mint tea, a metal teapot and a set of glasses make a classic souvenir, and both are easy to find in the souks. Check that the teapot is suitable for the stove if you plan to heat it directly, and wrap glasses carefully for the flight. Buy fresh spearmint at home rather than dried mint in Morocco, and remember that the real secret is patience: a slow pot, a high pour and good company.
The Morocco First-Time Visitor Guide
Everything you need to understand before your first trip, from money and etiquette to transport and safety habits.
See what's insideTravel details change. We review our guides regularly, but always confirm prices, schedules and entry requirements with official sources before you travel. Spotted something out of date? Tell us.
