Magh·re·bi Mint Tea

Gunpowder green tea steeped with fresh mint and sugar, poured from height to build a light foam on top.

Known locally as atay, this tea pairs gunpowder green tea — leaves rolled into small pellets — with a generous handful of fresh spearmint and sugar. It's central to hospitality across Morocco and the wider Maghreb, often served three times in a sitting, with a saying that each glass tastes a little different: the first “gentle as life,” the second “strong as love,” the third “bitter as death.”

The dramatic high pour from teapot to glass isn't just for show — it aerates the tea and builds the thin layer of foam that's considered a sign of a well-made pot.