MOROCCAN TEA CULTURE

Tea Culture: A Blend of Tradition, Hospitality, and Flavor

Tea culture in Morocco is a beautiful harmony of tradition and hospitality, with Moroccan mint tea, or Atay, serving as the centerpiece of social gatherings. This cherished drink is made by steeping green tea—most commonly Gunpowder tea—with fresh mint leaves and sugar. Gunpowder tea always makes me smile; the name makes it sound like it has an explosive origin-it doesn’t. The name comes from the way the tea leaves are rolled into tiny pellets that resemble old-fashioned gunpowder.

Tea Leaves

One of my favorite aspects of Moroccan mint tea is the ceremonial pouring—raising the teapot high to create a frothy texture. It’s all about the drama and the hospitality, very similar to the way we prepare the best for guests in my culture. To me, it’s more than just a drink; it’s a bridge to a rich history, one that connects people across generations and traditions.

My Tea Garden Connection

Inspired by Moroccan tea traditions, I’ve created a tea garden at home here in Raleigh. Spearmint (Mentha spicata), the key ingredient in Moroccan mint tea, has a special place in my garden. I’m also growing North Carolina’s native mountain mint (Pycnanthemum muticum) and peppermint. Peppermint especially takes me back to my childhood; it was always a staple in our family garden, and the scent alone brings back wonderful memories.

I think blending all three mints—spearmint, mountain mint, and peppermint—will add a unique diversity to my tea garden and my tea blends. It’s a small but meaningful way to bring together my roots and the traditions I admire.

Peppermint Plant

Tea Traditions Beyond Mint

Mint tea is just the beginning of the tea traditions I admire. Long before colonial influences, North African societies had a rich culture of herbal infusions. Indigenous Berber communities brewed teas from herbs like thyme (za’atar), sage, and verbena, valued for their medicinal and spiritual benefits.

The North African tea plant I hold closest to my heart, though, is karkade—also known as sorrel or hibiscus (Hibiscus sabdariffa). I’ve written about it on my blog before because it’s such a big part of where I’m from. Its tart, vibrant flavor is something I crave year-round. I grew it previously in my annual vegetable garden, and you can see the results on my Instagram. There’s nothing like sipping a cold karkade on a hot day; it’s like a taste of home.

Hibiscus Sabdariffa

A Blend of Tradition and Personal Adaptation

For me, tea culture is about taking inspiration from tradition while adding my own personal touches. While I love the ceremonial aspects of Moroccan mint tea, I’ve adapted the drink to fit my daily life. I steep green tea with dried mint from my garden, sometimes adding ginger or lemon for a digestive boost. It’s my go-to in the mornings before breakfast or whenever I need something soothing for an upset stomach.

Moroccan Mint Digestive Tea Blend

Tea, in many ways, mirrors resilience and adaptation—just like the cultures it comes from. Whether it’s Moroccan mint tea, Egyptian karkade, or my own herbal blends grown here in Raleigh, tea remains a way to connect to the land, to history, and to each other. It’s more than a drink; it’s a shared experience.