A Tea Master’s Tips for Morocco’s National Drink
"At the Kasbah Tamadot Hotel in Asni, Morocco, I watched mint tea master Mohammad Ait Belhaj—who has worked at the kasbah for over 20 years, starting as a waiter, serving as the resort’s manager for a decade, retiring, and then returning—prepare and demonstrate traditional Moroccan mint tea (affectionately nicknamed “Berber whiskey”) for guests. He carefully explained each ingredient and step: rinsing Chinese gunpowder green tea, simmering it in a metal teapot (his preferred method is heating over charcoal to add depth), adding fresh mint and sugar, and pouring from high above to aerate the brew and create the signature foamy head before serving in small engraved glasses. Kasbah Tamadot offers hands-on brewing lessons, visits to neighboring villages, and opportunities to enjoy tea in Berber family homes, presenting the ritual as a symbol of hospitality, generosity, and a way to connect and share moments with guests." - Bianca Trinidad
