Atay B'Nana

Moroccan gunpowder green tea⏱ 15 min⚡ Vegan

Atay B'Nana is a bright, sweet Moroccan mint tea with the clean, slightly smoky edge of gunpowder green tea and the cooling perfume of fresh mint. Poured from height, it becomes lightly aerated and frothy, making each glass both elegant and refreshing.

Nutrition · per serving

78kcal

0.4gProtein

20.2gCarbs

0.1gFat

0.3gFiber

2 servings

Ingredients

4 items

Tea pot

gunpowder green tea8 g

boiling water500 ml

Mint and sweetening

fresh mint25 g

white sugar40 g

Tips

•If you prefer a less sweet tea, reduce the sugar to 25-30 g, though traditional Moroccan mint tea is usually quite sweet.
•Fresh spearmint is most typical; if using another mint variety, use a little less if it is especially strong.
•Do not over-steep the tea leaves, or the brew can become overly tannic and bitter.
•For safe high pouring, keep the stream steady and start with a modest height before pouring dramatically.

Steps

1
Bring the water to a full boil. Warm a small teapot or heatproof pot by rinsing it with a little of the boiling water, then discard that water; this helps keep the infusion hot and steady.
500 ml boiling water
2
Add the gunpowder green tea to the warmed pot. Pour in about 60 ml of the boiling water, swirl gently for 5-10 seconds, and discard this first rinse to remove bitterness and open the leaves. Immediately add the remaining boiling water.
8 g gunpowder green tea500 ml boiling water
3
Lightly bruise the mint in your hands to release its aroma, then add it to the pot with the sugar. Stir gently if needed just to help the sugar begin dissolving.
25 g fresh mint40 g white sugar
4
Set the pot over very low heat for 2-3 minutes, just until the tea is very hot and the sugar has dissolved; do not let it boil hard or the tea can turn harsh. Remove from the heat and let it stand for 2 minutes to finish infusing.
5
Mix the tea in the traditional way by pouring one glassful and returning it to the pot 2-3 times, or pour from a little height between pot and glasses to aerate it. The tea should taste balanced: sweet, minty, and slightly brisk.
6
Serve immediately in small glasses, pouring from height if you are comfortable doing so for a light foam on top. Divide evenly between 2 servings.

Origin & History

Atay B'Nana is one of Morocco's most iconic drinks, deeply tied to hospitality and daily social ritual. Green tea became widespread in Morocco in the 19th century, and the local tradition of combining it with abundant mint and sugar developed into a symbol of welcome and generosity.

moroccan tea mint vegan beverage beginner

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Steps

Bring the water to a full boil. Warm a small teapot or heatproof pot by rinsing it with a little of the boiling water, then discard that water; this helps keep the infusion hot and steady.

500 ml boiling water

Add the gunpowder green tea to the warmed pot. Pour in about 60 ml of the boiling water, swirl gently for 5-10 seconds, and discard this first rinse to remove bitterness and open the leaves. Immediately add the remaining boiling water.

8 g gunpowder green tea500 ml boiling water

Lightly bruise the mint in your hands to release its aroma, then add it to the pot with the sugar. Stir gently if needed just to help the sugar begin dissolving.

25 g fresh mint40 g white sugar

Set the pot over very low heat for 2-3 minutes, just until the tea is very hot and the sugar has dissolved; do not let it boil hard or the tea can turn harsh. Remove from the heat and let it stand for 2 minutes to finish infusing.

Mix the tea in the traditional way by pouring one glassful and returning it to the pot 2-3 times, or pour from a little height between pot and glasses to aerate it. The tea should taste balanced: sweet, minty, and slightly brisk.

Serve immediately in small glasses, pouring from height if you are comfortable doing so for a light foam on top. Divide evenly between 2 servings.