The Moroccan tea is an indispensable element of Moroccan culture; it is the symbol of the good reception and hospitality of Moroccans. It is the drink of choice for all Moroccan people, and it is always found on their tables, with or without ceremonies.
Moroccan tea differs from those of other countries by its unique preparation, which is the reason behind its delicious taste.
This drink, which is loved by people throughout the world, is prepared according to specific and necessary steps, reflecting its “Moroccanness”. These include the use of mint or other herbs common in the kingdom, such as thyme and lavender, and the addition of sugar, which most Moroccans prefer in large cubes. The mixture is made in the “Berrad” (teapot), which is left to simmer over low temperature. The drink is tasted to make sure it tastes sweet and then poured into special glasses, placed on an equally special tray. Mint leaves can be added to the glasses for decoration and also for extra taste.
Moroccan tea can be served on its own, especially after big meals, as it facilitates digestion. But it can also be presented with Moroccan cakes and dried fruits, during parties and ceremonies and during the reception of guests. It cannot be poured like any other drink; it is necessary to raise the “berrad” very high and pouring the liquid into the glasses and taking care to have “Rziza” (foam) on the surface. Only one person takes on the task of pouring the tea into the glasses.
The taste of tea cannot be compared to any other drink. It has become part of Morocco’s identity and cultural heritage, and Moroccans have been keen to preserve it, regardless of their social class. Mint tea is a drink for rich and poor alike, it is adored by ministers and bailiffs alike, and is drunk by adults and children alike. It also has the power to satisfy hunger when accompanied by a piece of bread.