1. Choose your teapot wisely.
   Traditional Moroccan teapots are beautiful — the shiny silver ones you see at gatherings but most Moroccan families use simpler, sturdy teapots for daily tea.
   Something practical and easy to clean, because tea is made two to three times a day.

2. Use good tea.
   If you can’t find a Moroccan brand, Chinese gunpowder green tea works perfectly.
   “Gunpowder” just means the tea leaves are rolled into tiny pellets — nothing explosive here.

3. Measure your tea.
   For a 650 ml (22 fl oz) teapot, use 2 tablespoons of tea leaves.

4. Rinse the tea.
   Pour in one cup of hot water, let it sit for a minute, then pour it into a cup.
   This first cup is the essence of the tea — keep it aside.

5. Clean the tea leaves.
   Pour another cup of hot water over the tea, swirl it around,
   then discard this water.
   It removes any bitterness or dust.

6. Add sweetness.
   Add 35 g (1.2 oz) of sugar and the reserved essence back into the pot.
   Then fill the pot three-quarters full with hot water.

7. Bring to a gentle boil on medium-low heat.
   This helps the tea and sugar blend together beautifully.

8. Add fresh mint.
   Once the tea comes to a boil, remove it from the heat and add a large bouquet of fresh, washed mint.
   This step gives the tea its signature aroma and flavor.

9. Mix the tea.
   Before serving, you need to mix it well:
   Pour a cup, then pour it back into the pot.
   Repeat this three times — it blends the flavors and creates a smooth foam.

10. Pour and serve.
    Pour the tea from high above the glass — this aerates it and forms that beautiful layer of foam.
    Sip slowly. It should taste refreshing, sweet, and slightly bitter, just right.

   Notes & Swaps

• If it’s too sweet, use less sugar next time — Moroccans love it strong, but you can adapt.

• You can add a few sprigs of wormwood (chiba) or sage for regional variations.

• The first cup is always for testing — adjust sugar or mint before serving to guests.