Atay nana, Morocco's national drink: green gunpowder tea steeped with fresh spearmint and lump sugar, poured ceremonially from height to aerate the brew; offered to every guest.

Mint tea arrived in Morocco in the 18th century through British and European trade networks via Tangier; the leaf is Chinese green gunpowder tea, the technique was added locally. The hospitality ritual of pouring from height (to create the prized foam) became codified through the 19th century. Today every Moroccan home and shop offers tea to guests; refusing is impolite.

Where to eat Atay Nana (Mint Tea) in Marrakech

3 editor picks for Atay Nana (Mint Tea) in Marrakech, ranked by editorial score. All Marrakech signature dishes · Atay Nana (Mint Tea) across every city.

  • Bacha Coffee

    Drink 100% Arabica Coffee of the Sultan

    Bacha Coffee occupies Marrakech's 1910 Dar el Bacha palace: 200-plus Arabica blends, marble salons, 10 MAD museum-only entry to dine, expect a wait.

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  • Cafe des Epices

    Drink Spiced coffees (cardamom, nutmeg, ginger)

    Cafe des Epices on Marrakech's spice square Rahba Kedima is a three-floor Kamal Laftimi cafe; rooftop terrace with Atlas views, walk-in only, no reservations.

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  • Le Jardin

    Order Tanjia, the clay-urn lamb served straight from the amphora, with khobz bread.

    Kamal Laftimi's emerald-green oasis hidden in the Marrakech souks, Le Jardin plates Moroccan classics and bistro food in a 16th-century riad.

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Make it at home

Serves Serves 410 minEasy

Ingredients

  • 2 tsp Chinese green gunpowder tea leaves
  • 1 large bunch fresh spearmint (Moroccan mint if available)
  • 4 to 6 sugar cubes (or to taste; Moroccan tea is sweet)
  • 1 L boiling water

Method

  1. Rinse a metal teapot with a splash of boiling water; tip out. Add tea leaves.
  2. Pour in a small amount of boiling water; swirl and discard (this rinses the tea of bitterness).
  3. Add sugar cubes and the full bunch of mint. Fill with boiling water.
  4. Leave to steep 3 to 5 minutes over very low heat.
  5. Pour from a great height (30 cm or more) into small glasses, to create foam. Pour the first glass back into the pot; serve the second pour from height.

Editor tip. The first glass back into the pot is the trick; it mixes the tea evenly. Without that step the bottom of the pot is bitter and the top is weak.