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Moroccan mint tea


  • Place the tea in a large teapot and pour in 1 cup boiling water. Swish it around and then strain, leaving the tea leaves inside and discarding the liquid. 
  • Then tightly stuff the mint into the teapot and cover with the remaining boiling water. Add the sugar and set aside for about 2 mins until it is dissolved. 
  • Pour out one glass (or cup) of tea and then pour it back into the pot. Repeat the process another two times. 
  • Try the tea before serving to ensure it is well mixed. 
  • (Hassan M’Souli – “Make it Moroccan” cookbook & Out of Africa restaurant in Manly, NSW)


  • 3 tbsp Chinese gunpowder (or green) tea
  • 1 litre + 1 cup boiling water
  • 1 bunch fresh spearmint (or mint) with red stalks, cleaned well
  • ¾ cup sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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