Moroccan mint tea is a garden-to-glass delight thanks to mint being one of the easiest herbs to grow.

Mint thrives in a shady, moist spot with a bit of extra water to keep it happy.

Sitting in the shadow of our house, our spearmint has been a standout this summer, growing big and beautiful in a pot with a saucer of water underneath. So what better way to enjoy your harvested mint than in a cup of Moroccan mint tea?

Once picked, I simply air-dry my spearmint in the kitchen, hanging in fragrant bunches

Moroccan mint tea has long been a symbol of hospitality and tradition in Morocco

Moroccan tea is often served as a welcoming gesture to guests. Traditionally it’s made with fresh mint, green tea and heaps of sugar.

I’m not such a fan of the sugar and I prefer to have a tea blend to hand, so my recipe uses dried ingredients.

The result? A fragrant and refreshing drink that feels like a hug in a cup.

Fragrant & calming | Moroccan mint is my current tea de jour

Tastes divine**, with benefits**

Not only does this tea taste divine, it’s also chock full of benefits:

• mint aids digestion
• green tea is rich in antioxidants
• rose petals are calming

This tea’s blend of earthy green tea, refreshing mint and fragrant rose is soothing, luxurious, and oh-so-satisfying.

Plus, knowing it’s made with herbs you grew yourself brings an extra layer of joy.

I multiply this recipe x 10 (minus the rose water), so I can have it on hand for a minty moment

Moroccan mint tea blend recipe

Ingredients

• 1 tablespoon jasmine green tea leaves
• 1 teaspoon dried apple pieces
• 1 tablespoon dried mint
• 1 teaspoon dried rose petals
• 4 cups boiling water
• Optional: 1–2 drops rose water (be careful: a little goes a long way!)

Steps

1. Prepare your pot: Add the green tea leaves to your teapot. Pour in 1 cup of boiling water and swirl it around to rinse the tea leaves. Discard this water (this also removes the bitterness from your green tea).
2. Add apple, mint and petals: Toss in the apple pieces, mint leaves and dried rose petals.
3. Steep and serve: Let the tea steep for 5 minutes. Taste and adjust the sweetness if needed.
4. Zhush it up (optional): For an extra floral note, add a drop or two of rose water, stirring well.
5. Pour into small glasses, holding the teapot high as you pour to create a bit of froth on top - just like they do in Morocco.

By Sal at Sally Grows - 21st December 2024

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