{"id":12866,"date":"2026-10-05T10:00:00","date_gmt":"2026-10-05T10:00:00","guid":{"rendered":"https:\/\/dunesdeserts.com\/?p=12866"},"modified":"2026-10-20T00:16:51","modified_gmt":"2026-10-20T00:16:51","slug":"the-traditional-moroccan-tea-history-and-how-to-do-it-perfectly","status":"publish","type":"post","link":"https:\/\/dunesdeserts.com\/en\/the-traditional-moroccan-tea-history-and-how-to-do-it-perfectly\/","title":{"rendered":"Moroccan Mint Tea: History, Traditions and Recipe"},"content":{"rendered":"

You can’t travel to Morocco without tasting mint tea. A symbol of hospitality, it is served at any time of day, prepared with care and always shared. Here is its story, and our secrets to making it just like in Marrakech.<\/strong><\/p>\n

A story that began in China<\/h2>\n

Tea is not grown in Morocco. Green tea arrived in the 17th and 18th centuries through European trade, first as a luxury product. In the 19th century, British merchants who had lost their Russian markets during the Crimean War (1853-1856) shipped large quantities of tea to the ports of Mogador (today’s Essaouira) and Tangier. Prices dropped, and tea gradually reached every household, from the cities to the countryside.<\/p>\n

Today, Morocco is the world’s largest buyer of Chinese tea: more than 80,000 tonnes imported in 2024, almost exclusively green tea.<\/p>\n

\"Moroccan<\/p>\n

The drink of hospitality<\/h2>\n

In Morocco, mint tea is first and foremost a gesture of welcome. It is offered to guests, family, friends and customers in the souk, and drunk at any time of day, especially after a meal. It is often prepared in front of the guests, on a large tray holding the teapot, glasses, tea, mint and sugar.<\/p>\n

Some say men make the best tea because they are more patient. In real life, men and women prepare it just as often, and everyone has their own touch.<\/p>\n

What to enjoy it with<\/h2>\n

Tea goes with most traditional Moroccan dishes<\/a>: couscous, tagine, tanjia or bissara (fava bean soup). In the afternoon, it pairs perfectly with Moroccan pastries (gazelle horns, chebakia, honey briouats) or msemen, flaky pancakes served with honey and butter.<\/p>\n

The authentic mint tea recipe<\/h2>\n

For a teapot of about one litre:<\/p>\n