Moroccan mint tea (also called mint tea, Tuareg tea, or Maghrebi mint tea), is a green tea prepared with spearmint leaves and sugar, traditional to the Maghreb region (situated in Northwest Africa it includes Morocco, Algeria, and Tunisia). Moroccan mint tea has since spread throughout North Africa, parts of the Sahel, and throughout the Arab world. It is most closely associated with Morocco, and in Spanish is known simply as “Moroccan tea”, té moruno. A similar drink in prepared in southern Spain and France, but is typically served chilled as iced tea in the summer, instead of hot year-round. As a combination of imported ingredients (tea from China and originally imported sugar) and a local ingredient (fresh mint), it is an early example of globalization in cuisine. Try it extremely hot or, if you prefer, quite cold in the summer: let us know which one you actually prefer!
Place tea in teapot. Pour in boiling water.
Cover and steep 2 to 3 minutes.
Wash mint under running water and add to pot.
Steep for 3 to 5 minutes. Add sugar as desired.
Serve Moroccan mint tea in glasses or small cups.