Although fresh mint usually flavors pots of green tea, other herbs are used, such as a
local oregano called zaâtar in the oasis of Erfoud and saffron in one Anti-Atlas town.
Saffron is an important crop around Taliouine on the high Souktana plateau, where the
fragrant flower stigmas season many dishes and also lace tea.
Rinsing the leaves in the pot with boiling water first removes some of the bitterness and
darkness, and allows the saffron’s flavor and golden hues to come through.

1⁄2 Tbsp loose-leaf gunpowder green tea
24 to 30 saffron threads
11⁄2 Tbsp sugar, plus more, if needed
4 sprigs fresh mint for garnishing
In a kettle or saucepan, bring 2B⁄c cups/600 ml
water to a rolling boil. Keep at a boil while preparing
the tea.

In a teapot, place the tea leaves. Pour B⁄c cup/
120 ml of the boiling water over the leaves.
Let the teapot sit undisturbed for 10 seconds
and then swirl it for 5 seconds. Pour out all the
water, using a strainer if needed to ensure that
none of the tea leaves escapes.

Add the saffron and sugar to the pot. Pour
the remaining 2 cups/480 ml boiling water into
the teapot, cover, and infuse for 4 minutes. Pour
a glass of tea and return it to the pot. Repeat two
or three more times to dissolve the sugar and
blend the flavors. Taste for sweetness, adding
more sugar if necessary or steeping the tea a bit
longer to make stronger.

Pour into clear tea glasses through a strainer,
garnish with mint sprigs, and serve.


MINT TEA atay bil naânaâ