The labyrinthine alleys of the Fes Medina hold endless secrets—from ancient tanneries to hidden mosques. But perhaps the most enduring and beautiful tradition you can uncover is the Moroccan Mint Tea Ceremony (Atay).
It’s more than just mixing hot water and tea; it is a profound gesture of hospitality, refinement, and friendship. We recently had the pleasure of learning this art firsthand in the quiet, fragrant courtyard of a traditional home, much like the one found at Cozy Riad Fes, where hospitality is paramount.
Here is a guide to the ingredients and steps that make the Fes mint tea ceremony unforgettable.
1. The Setting: A Riad's Quiet Courtyard
In the bustling chaos of the Medina, the tea ceremony often happens in the tranquil heart of a Riad. The sound of the street fades, replaced by the trickle of a fountain and the delicate clink of the small tea glasses. This intimate environment elevates the process from a simple act of brewing to a focused meditation on tradition.
2. The Core Ingredients: Quality Matters
The difference between a simple mint infusion and true Moroccan atay lies in the balance of three key elements, each chosen for its flavor contribution:
A. The Tea Base: Lion Green Tea (4011)
The foundation of the brew is typically Chinese gunpowder green tea, often referred to by local brand names and grades. For this traditional experience, we used Lion Green Tea (4011), a high-quality blend known for its tightly rolled pellets that unfurl slowly, releasing a strong, slightly smoky base flavor and rich amber color that can withstand the bold mint and copious sugar.
B. The Sweetener: Moroccan Cosumar Sugar
Moroccan tea is famously sweet, and the sugar is non-negotiable. While some recipes use small granules, traditional preparation often involves large sugar cones or blocks. We incorporated the renowned Moroccan Cosumar Sugar—the essential ingredient that cuts the bitterness of the green tea and enhances the fragrance of the mint, resulting in the silky, rich texture Moroccans adore.
C. The Aroma: Fresh Mint
The heart of the atay is fresh spearmint (Nana mint). A generous, often startlingly large, bunch of unchopped mint leaves is necessary to fill the pot and infuse the drink with its signature bright, refreshing scent.
3. The Ceremony: Step-by-Step Perfection
The process is always executed in the teapot (Berrad), which serves as the brewer, mixer, and server.
-
The Wash: Place the tea pellets into the pot. Add a splash of boiling water and immediately pour it out (into a separate glass). This "wash" removes dust and initial bitterness. Crucially, this water is often saved!
-
The Mix: Add the large bundle of fresh mint and the Cosumar sugar into the pot.
-
The Infusion: Pour the reserved 'wash' water and fresh boiling water over the ingredients. The pot is often set on a low heat for a few minutes to ensure the sugar is fully dissolved and the flavors marry completely.
-
The Pour and Test: The host pours one glass and immediately pours it back into the pot, repeating this step several times. This action, rather than stirring, ensures the sugar and mint are perfectly integrated.
4. The Final Flourish: The High Pour
The most iconic element is the pour. Holding the traditional Moroccan teapot high above the small glasses creates a thin, beautiful layer of foam (the rghwa). This frothy layer is a sign of a perfectly aerated, well-brewed cup, and a mark of respect for the guest.
Experiencing this ceremony, utilizing ingredients like Lion tea (4011) and Cosumar sugar, makes it clear why Moroccan mint tea is truly the liquid soul of the country.
