Ataya Maghrebi nana, as this tea is known in parts of Northwest Africa (Maghreb) and West Africa, is a cultural culinary totem. Made with green tea, dried lemon verbena and fresh spearmint, the aromatic mix is refreshing and transporting. In Morocco, the tea is poured from a pot that is held in the air so that the tea is aerated; the sound of the pouring tea is thought to add to the pleasure of drinking. Also, the pot is refilled with boiling water three times to give three different strengths of the beverage. This is a simplified version of the traditional recipe. Read more about this tea and its significance here., January 2022


Credit: Evan de normandie

Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Heat water to boiling in a kettle. Place tea in a medium teapot and pour the boiling water over it. Allow the tea to steep for 1 minute, then add spearmint to taste, lemon verbena and sugar (if using). Allow the mixture to steep for another 1 to 2 minutes, then pour 1 glass of tea and return it to the pot (see Note). Serve the tea in small tea glasses.


Nutrition Facts

1/3 cup
vitamin a iu 6IU; sodium 2mg; calcium 3mg; magnesium 1mg; potassium 8mg.