Water

Choosing the right water is almost as important as selecting the right tea. Tap water can cause tea to lose much of its flavor. Whenever possible, opt for filtered or low-mineral water, low in sodium (salt) and calcium.

Sugar

With or without sugar, your tea retains all its flavor. In Morocco, sugar and tea are inseparable: in some regions, the expression "to drink a glass of sugar" refers to the act of drinking tea. For a purely traditional tea, many Moroccans use a sugar loaf, a true cultural symbol.

Tea

The two most common types of green tea in Morocco are Gunpowder (grain tea) and Chun Mee (filament tea).

Tea is judged by multiple criteria: the appearance of the beans (color, shine, cleanliness), the taste, the aroma, the crema, and the color of the brewed tea. Regardless of the type used, the preparation of tea always adheres to age-old hygiene rules: thoroughly washing the tea leaves in boiling water before adding sugar and mint.

Mint and aromatic herbs

Contrary to popular belief, mint is not always used in Moroccan tea. Depending on the region and time of year, many aromatic herbs are used for their antiseptic, antispasmodic, hypoglycemic, and stimulating properties.