S-MA-032
Moroccan Mint Green (Maghrebi Mint Tea)
أتاي
Blended gunpowder green, from Blend, Morocco.
Scented and blended tea
Moroccan Mint Green (Maghrebi Mint Tea) is strongest on aroma intensity, vegetal and brightness. Typical tasting words: mint, cooling menthol, fresh grass, charcoal. Originated in the 19th century when British merchants introduced Chinese gunpowder green tea to North African ports. A central emblem of Maghrebi hospitality, traditionally prepared hot in metallic teapots and heavily sweetened with sugar loaf.
Also known as Maghrebi Mint, Moroccan Mint and Atay.
The profile
Taste, 0 to 5
Flavour families, 0 to 5
Facts
- Origin
- Blend, Morocco
- Plant
- Camellia sinensis var. sinensis with Mentha spicata
- Harvest
- spring through summer
- Elevation
- low
- Oxidation
- 0 to 3%
- Roast
- very light
- Leaf
- rolled pellet
- Price band
- budget
- Availability
- everywhere
- Ageing
- a little
- Forgiving to brew
- 4 of 5
- L-theanine
- low
Made by: pan-firing, then rolling into pellets, then drying, then blending with spearmint leaves.
Caffeine
A cup of Moroccan Mint Green (Maghrebi Mint Tea) carries a typical estimate of 35 mg of caffeine, within a range of 25 to 50 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.
How to brew it
| Method | Leaf | Water | Steeps |
|---|---|---|---|
| Western, 250 ml | 3 g | 80 to 90 °C | 2 min, 3 min |
| Cold brew, 250 ml | 3 g | Fridge | 6 to 10 hours |
Up to 2 infusions. Scale for your own pot with the brew calculator.
Drinking it
- afternoon
- evening
- afternoon
- after_meal
- social
- hot_weather
Pairs with pastry, sweets and spicy_food. Milk: no. Iced: yes. Sweetener: yes. Good for beginners: yes.
Tasting words explained
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More: all scented and blended tea teas, or filter the whole drawer.