Traditional Moroccan mint tea atay

Moroccan mint tea atay starts by warming the teapot. Warm a small metal teapot with hot water and pour it out. Add the gunpowder leaves, pour in a little boiling water, swirl and discard. This rinses the leaves and removes any bitterness. Moroccan hosts repeat this rinse to guarantee a clean, fresh first cup.

Pour 500 ml of boiling water over the leaves and steep for 2 minutes. It must not be scalded, so keep the water just below boiling point. Water that is too hot pulls out tannins and the brew turns harsh and bitter.

Add the fresh mint and sugar. Stir with a spoon and steep for another 2 minutes so the sugar dissolves and the mint releases its aroma. Add sugar to taste, traditionally quite a lot goes in. Offering a glass to every guest on arrival is a cornerstone of local hospitality.

Pour it from height into a glass and back into the teapot three times. This aerates the drink and creates the characteristic foam. Serve hot in small glasses. The foam is the mark of a well-made brew and belongs on every glass.