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Step 5: Pour a cup of boiling water into the berrad from the ceramic teapot. Moroccans generally measure the leaves in the palms of their hands. Two rounded tablespoons for a one-liter capacity pot are sufficient, but you can use more or less depending on how strong or weak you want it. Step 4: Add the gunpowder tea leaves to the berrad.

Step 3:Rinse your berrad with boiling water. Step 2: Heat water in the ceramic teapot. Something tells me this part isn’t difficult, so I’m giving you some liberty here. You can also just wash them under a spigot. The most effective way to wash mint and other herbs is to immerse them in a bowl of water, swish them around, then lift them out to drain.

Chinese Gunpowder (or Chun Mee) Tea (Atay).

The arduous act of Moroccan tea preparation is a constant reminder that friends always come first, and that my fast-paced American life needs to decelerate a bit. It’s sometimes grand, sometimes modest, always artful, and never fails to leave me awestruck. The preparation of Moroccan mint tea involves patient ritual. Little did I know that this “party trick,” and everything it represents, is demonstrative of the collective spirit of millions of Moroccans - past, present, and future. At the time, I naively presumed this to be a party trick unique to this one server, at this one Moroccan restaurant. I vividly remember watching the server lift a plump silver teapot (called a berrad) high above his head, and with sniper-like precision, pour a delicate stream of amber fluid from a narrow spout into a small, gold-plated glass, nearly two feet below.

My first experience with Moroccan mint tea ( atay bil naânaâ in Darija, or Moroccan Arabic) came not when I first arrived in Morocco, but when I first dined at a Moroccan restaurant some number of years ago.

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