What’s In The Packet?
vegan. gluten free. 100% natural. organic ingredients.
no preservatives or additives. artisanal. hand blended. hand-packaged
Hot and, if you have a steady hand, poured from a height to aerate the brew. On hot days, you can stray from tradition and serve your mint tea over ice. Add sliced lemon and fresh mint for a truly divine treat. Purists are sure to adore the bright minty flavour in its natural state, but for the authentic Moroccan experience, serve your Atai bil Na’na’ with sugar (or your favourite sweetener) to accentuate the fragrant mint. A garnish of fresh mint plays with this tea like magic.
In decorative Moroccan tea glasses on a tea tray. For a bit of traditional theatre, serve your Atai bil Na’na from a Moroccan teapot (barrad), designed for the accuracy needed to pour from a great height. This both aerates the tea and impresses your guests! Of course, this lush, verdant brew will be just as heavenly if served in your favourite teacups.
The minty decadence is a delight on its own or with your favourite treat, but for a cultural experience, try it with Morocco’s famous fried flat bread (msemen), or pancakes like meloui and baghrir. Other sweet favourites include krachel (brioche-like sweet rolls) and sfenj (doughnuts). If you are a cookie lover, try some of Morocco’s tea time favourites including, fekkas (biscotti-like biscuits) and ghriba (shortbread). On special occasions, try Morocco’s famous pastries ka’ab al ghazelle (crescent-shaped, almond pastries) and chebakia (chewy sesame, honey and turmeric cookies).
As you stroll the streets or lounge in your Moroccan friends’ homes, you’ll see people delighting in Moroccan Mint tea morning, afternoon, and night. However, as the afternoon relaxes into evening, it’s only those who can handle a late night buzz that continue drinking.
For a softer buzz
½ – 1 tsp per cup
3 – 5 min
Add ½ – 1 tsp of tea to a teapot. Pour in 1 cup of water boiled to 100°C. Steep for 3 – 5 min. Strain into cup. Sweeten to taste. Delicious served hot or chilled over ice.
Brew it the traditional Moroccan way
Boil freshly drawn ambient water in a teakettle to 100°C;. Add ½ tsp of tea per cup to a stovetop teapot. Rinse the tea leaves by filling enough hot water to cover. Swirl and strain. Repeat up to 3 times to reduce the green tea’s strength. Add a handful of fresh mint sprigs to the pot, followed by the hot water. Sweeten to taste. If sweetening with sugar, boil the tea on the stovetop for 1 min for a greater depth of flavour. Steep covered for 5 – 10 min. To serve, pour the tea from a height into your cup/s. Next, return this tea to the pot. Finally, pour the tea back into your cup/s from a height for further aeration and to create bubbles, ready for drinking. For best results, use a Moroccan teapot (barrad) which is designed to pour with accuracy. Impress guests with patterned tea glasses served on a decorative tea tray. Enjoy on its own or with traditional cookies such as gazelle horns (kaab al ghazzal), ghriba and fekkas.