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How to: Basic Moroccan tea

Moroccan tea is so simple and easy. If you've had tea on a trip to Morocco, and you're left wondering how on earth does it taste so good, the secret is sugar. Lots of it. Although, with that being said it be achieved with little or could be left out  altogether. 

The tea leaves are also quite essential here, if you use regular green tea it won't achieve the same taste and color. You'll need to look for 'gun powder' green tea. It could be rolled into small balls, or it could look something like this (both are perfectly fine) - 
Extras like mint or verbena can be added if desired. Herbs are often added to tea for their medicinal purposes. For example, Verbena will be used to get rid of stomache aches and pains. Mint is often added in summer as it has a cooling effect and regulates body temperature.
  • A teapot that can be placed on the stove top.
  • 'Gun powder' green tea
  • White sugar (can substitute or omit)
  • Handful of Mint (optional)
  • Handful of Verbena (optional)


  1. Whilst you boil some water you're going to want to put in approximately 1 heaped teaspoon for a small 1-2 person tea pot. 

  2. Traditionally you would add 1-2 tablespoons of sugar for this same pot. But adjust accordingly. We like to add the same amount of sugar as we added tea. 

  3. Then fill the pot with water, and put it on the stove to boil. You will want to let it 'cook' for approx. 2 minutes. You are trying to achieve a rich dark color. (the less sugar you add, the more bitter it will be)

  4. Take it off the boil, then add any rinsed handful of herbs you like, such as mint. 

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