Impala and Peacock

Moroccan Mint Tea


A classic Moroccan mint tea, perfectly balancing peppermint and green tea (grown in Victoria, Australia). Traditionally served sweetened, it is well suited to be served hot or as an iced tea.


1 tsp to 200mL cup

90°C degree water temperature

3 min steep (the same leaf can be used for 2 infusions)

As Iced Tea:
2 heaped teaspoons to 200mL cup

90° C, 4 min steep

Add sweetener (sugar, agave, or honey) to taste while warm (but not hot)

Allow to cool and serve over ice with fresh garnish (crushed fresh mint or a slice of lemon)

Camellia Sinensis (tea plant), peppermint, spearmint, cornflower petals
(all products are organic)

Moroccan mint tea is widely enjoyed throughout North Africa through the region of Magrheb (Morocco, Tunisia, Algeria, Mauritania and Libya). It’s a blend of green tea and mint and has become a staple in the famous hospitality of this desert area.

It is traditionally infused 3 times for increasing periods of time, resulting in progressively stronger infusions as described by the Maghrebi proverb:

“The first glass is as gentle as life,
the second is as strong as love,
the third is as bitter as death.”

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