Moroccan mint tea (also mint tea, Tuareg tea, or Maghrebi mint tea), is a green tea prepared with spearmintleaves and sugar, traditional to the Maghreb region . It has since spread throughout North Africa, parts of the Sahel, and throughout the Arab world. It is most closely associated with Morocco, and in Spanish is known simply as "Moroccan tea", té moruno. A similar drink in prepared in southern Spain and France, but is typically served chilled as iced tea in the summer, instead of hot year-round. As a combination of imported ingredients (tea from China and originally imported sugar) and a local ingredient (fresh mint), it is an early example of globalization in cuisine.
Mint tea (in Arabic, شاي بالنعناع, shāy bil n'anā', or more commonly, in dialect, الأتاي, at tay) is central to social life in Maghreb countries. The serving of mint tea can take a ceremonial form, especially when prepared for a guest. Traditionally in the Maghreb, whereas cooking is women's business, the tea is a male affair, especially as a drink of hospitality: the head of family prepares it and serves to the guest, usually, at least three glasses of tea, and it is impolite to refuse it. It is served not only at mealtimes but all through the day, and is also widely consumed socially, with tea bars filling a similar social function to alcoholic drinking establishments in Europe. The beverage has a refreshing aroma, and its consumption produces a sensation of cold in the mouth and respiratory tract.
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