Making great Moroccan tea

How Making Moroccan tea is a glamorous tradition in Morocco?

In Morocco, one of the customary traditions is the preparation of tea, which is also served to guests as a gesture of welcome and hospitality. It is typically prepared and done in front of guests, adding a sense of ceremony to the process.

The water is brought to a boil and green tea leaves are added. The first infusion is discarded to wash the tea and reduce its bitter taste. Then, fresh mint leaves are added, gently pushing them to the bottom of the teapot or container. It is essential to ensure that the mint leaves do not float on top, as this can impart a bitter taste, known as «burnt tea» among Moroccans.

Sugar is an essential component and is added at a rate of approximately 20 sugar cubes per liter of tea. Interestingly, it is not stirred with a spoon. Instead, the person serving the tea transfers it from their glass to a teapot multiple times, creating a pouring technique that helps mix the sugar evenly. Finally, the tea is poured into small glasses from a certain height, creating a frothy foam on top.

The presence of foam when serving the tea is considered a good omen and is often associated with luck and fortune. It adds an element of visual appeal and enhances the overall tea-drinking experience, making it even more enjoyable for both hosts and guests alike.