Atay b'naanaa

Moroccan gunpowder green tea⏱ 10 min⚡ Vegan

This classic Moroccan mint tea is bright, sweet, and deeply refreshing, with the gently smoky character of gunpowder green tea balanced by a generous handful of fragrant spearmint. Poured high into glasses, it develops a delicate froth and a welcoming aroma that makes it as beautiful as it is soothing.

Nutrition · per serving

60kcal

0.3gProtein

15.1gCarbs

0.1gFat

0.4gFiber

2 servings

Ingredients

4 items

Tea infusion

water500 ml

gunpowder green tea6 g

fresh spearmint20 g

granulated sugar30 g

Tips

•For a more traditional sweet Moroccan style, increase the sugar to 40-50 g for 2 servings.
•If your mint stems are tender, include some stems for deeper aroma.
•Do not boil the tea leaves directly; steeping preserves the clean, smoky-green flavor of gunpowder tea.
•Serve with pastries, nuts, or fresh fruit.

Steps

1
Bring the water to a boil. Meanwhile, rinse the spearmint under cold water and gently shake dry; keep a few attractive sprigs whole for serving if you like.
500 ml water20 g fresh spearmint
2
Warm a teapot or heatproof pot with a splash of the hot water, then discard that water. Add the gunpowder green tea to the pot and pour in about 50 ml of the boiling water. Swirl for 5 seconds and discard this first rinse to remove bitterness and wake up the leaves.
6 g gunpowder green tea500 ml water
3
Add the sugar and spearmint to the pot. Pour in the remaining hot water, cover, and let steep for 3 minutes. Avoid over-steeping, which can make green tea harsh.
30 g granulated sugar20 g fresh spearmint500 ml water
4
Stir the tea by pouring a little into a glass and returning it to the pot 2-3 times, or stir gently in the pot until the sugar is fully dissolved. Taste and adjust sweetness only if needed.
30 g granulated sugar
5
Serve hot, traditionally pouring from a little height into small glasses to aerate the tea and create a light froth. The finished tea should taste fresh, sweet, and pleasantly brisk, not overly bitter.

Origin & History

Atay b'naanaa is Morocco's iconic mint tea, introduced after green tea entered North African trade routes in the 18th and 19th centuries. It became a symbol of hospitality, with the ritual of brewing and pouring tea holding an important place in daily social life across the country.

moroccan tea mint vegan beginner quick hot-drink

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Atay b'naanaa

Steps

Bring the water to a boil. Meanwhile, rinse the spearmint under cold water and gently shake dry; keep a few attractive sprigs whole for serving if you like.

500 ml water20 g fresh spearmint

Warm a teapot or heatproof pot with a splash of the hot water, then discard that water. Add the gunpowder green tea to the pot and pour in about 50 ml of the boiling water. Swirl for 5 seconds and discard this first rinse to remove bitterness and wake up the leaves.

6 g gunpowder green tea500 ml water

Add the sugar and spearmint to the pot. Pour in the remaining hot water, cover, and let steep for 3 minutes. Avoid over-steeping, which can make green tea harsh.

30 g granulated sugar20 g fresh spearmint500 ml water

Stir the tea by pouring a little into a glass and returning it to the pot 2-3 times, or stir gently in the pot until the sugar is fully dissolved. Taste and adjust sweetness only if needed.

30 g granulated sugar

Serve hot, traditionally pouring from a little height into small glasses to aerate the tea and create a light froth. The finished tea should taste fresh, sweet, and pleasantly brisk, not overly bitter.