Moroccan · drink
Moroccan Mint Tea (Atay)
Moroccan Mint Tea (Atay) reads sweetness 7.6, herbaceous 6.1 and floral 1.9 on Palate's 0–10 flavor X-ray — a Moroccan drink, about 8 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 0.5 / 10
- Sweet & Fruity — 7.7 / 10
- Sour & Bright — 0.5 / 10
- Bitter & Earthy — 1.0 / 10
- Rich & Fat — 0.0 / 10
- Aromatic & Spice — 6.2 / 10
The measured notes (of 18)
Sweetness 7.6 · Herbaceous 6.1 · Floral 1.9 · Bitterness 0.9
What's in it (4)
- 2 tsp Chinese gunpowder green tea
- 1 large bunch fresh spearmint (about 2 cups packed)
- 3 tbsp sugar
- 4 cups boiling water
Time & effort: about 8 min · effort: easy
Nutrition (per 100 g, engine-estimated): 17.3 kcal, 0.3 g protein, 0.1 g fat, 4.2 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Rinse the teapot with a small splash of boiling water, then add green tea leaves and rinse once more with boiling water and discard to reduce bitterness.
- Fill the pot with boiling water, add a large handful of fresh mint and generous sugar, and steep for several minutes.
- Pour the tea high from the pot into a glass to aerate and create froth, then pour it back and repeat before serving.
Dishes with a similar flavor shape
- Afternoon Tea — British
- Mint Julep — Southern
- Boiled Crayfish (Kräftskiva) — Scandinavian
- Sobia (White Coconut Drink) — Egyptian
- Kvass (Квас) — Russian
Keep reading: what sweetness, herbaceous, floral mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.