The Moroccan Mint Tea Spell - A Classroom Experience

This article is written by Umami Kid (Elie Shimaoka)

It was one afternoon in a French classroom. Our Moroccan French teacher, Monsieur Alami, came in with an enormous grocery shopping bag carried over his shoulder. The students observed him as he revealed a plain-featured silver pot from the bag. What could be inside? When he eventually lifted the lid, everyone leaned in–it was Moroccan mint tea! The vibrant and fresh mint was laid over green tea leaves and sugar. He gently poured boiling water into the pot, and after waiting for the tea to steam, it was finally ready to be served. From a high position, the tea was poured into the neatly lined glasses; as they filled, the unique aroma of the tea leaves and the mint fused in the air, permeating across the room. The tea’s flavor was something I had never tasted before—sweet yet smooth, rich yet subtle. Despite the simple ingredients, the notes were complex and deep: the tea leaves created a powerful, slightly bitter foundation, while the mint’s crispness added to the palate. My classmates and I enjoyed our tea time, as the classroom turned into a timeless cafe in Marrakech.

Tea time!

The tea is known as atay (أتاي) in Arabic, or thé à la menthe marocain in French, the two languages widely spoken in Morocco. It is commonly consumed in the Maghreb region (North Africa, including Algeria, Tunisia, and Morocco). The tea historically embodies a unique combination of Moroccan elements and a product of globalization: cane sugar from the Americas, green tea leaves grown and processed in China, both paired with local mint. It has become embedded in Moroccan culture, as people have developed unique traditions around it. Indeed, “[p]oems and songs of praise for tea are ubiquitous…and images of hospitality, togetherness, and national pride characterize tea’s portrayal in television, film, and advertising.”

After the class, I had the opportunity to interview Monsieur Alami about his experience with the tea. He generously brought the tea all the way over to the school cafeteria for me for the interview. I asked him, “So why is Moroccan mint tea a cultural symbol in Morocco?” He took a sip and replied, “The act of pouring the tea signifies hospitality. It is served on a diverse range of occasions in Morocco, from weddings to everyday conversations… Especially, the locals offer mint tea to their guests at home as a sign of welcome.” An academic account by Monika Sudakov highlights a reasoning behind this tradition at home: “The guest, while being fed and taken care of, is by that very token acknowledging the power of the host. Merely entering into such a position represents an acceptance of submission.” Monsieur Alami also taught me that there is a specific way to serve tea: “there is a whole set of tray, glasses, and the pot. It is usually poured to where the line is on the glass, and when guests finish drinking, the host pours it in again.” I personally experienced his hospitality in class: he continuously asked students, including me, if we wanted more!

Another notable factor is that the types of Moroccan mint tea vary depending on different regions. According to Monsieur Alami, the tea is “sweeter and served in taller glasses with mint” in the north, such as in Tangier and the capital city of Rabat. Meanwhile, in the south, including the Sahara desert, the tea leaves are “darker and redder compared to the northern ones,” and are “much more bitter.” 

As we wrapped up the interview, he mentioned how the tea not only “reminds him of home,” but also “makes him proud and happy” as he makes it for students and faculty at our school. From what I observe, the impact of Monsieur Alami’s Moroccan mint tea lesson almost has a magical pull on students (and even the faculty)—once they fall under the spell, they come back for more.