There’s mint in your candy canes, by why should lollies have all the fun? Sip some mint tea for a refreshing change.

The cool sensation of mint is a welcome addition to green tea in some of the hotter parts of the world. North Africa, for example, has a centuries-long tradition of mixing this garden herb with hot tea and sugar for a refreshing hit. Often called Moroccan mint tea, this Maghrebi style of tea preparation is prevalent throughout northwest African countries – Morocco, Algeria, Tunisia, Libya, and Mauritania – and other Arab-influenced parts of Europe and the Middle East.

Tea came to North Africa via British trade routes in the 18th century and sugar not long after. Access to both was a luxury at first, and serving it a sign of prestige, but since the 19th century it has become an integral part of North African hospitality. Unusually, tea service is male-dominated: it’s traditionally made and served by the head male in the family.

There’ll be at least three infusions, which change as the tea and mint is resteeped. According to a Maghrebi proverb: “The first glass is as gentle as life, the second is as strong as love, the third is as bitter as death.”

The original Maghrebi mint recipe uses a native spearmint and gunpowder green tea from China, but if you can’t access these, you can take inspiration from the blend and create your own with peppermint (which can also be infused on its own as a tisane) or other kinds of edible mint, other types of tea, and even to invigorate or garnish iced tea concoctions containing other herbs or fruits.

And good news if you’re feasting this festive season: peppermint tea in particular aids digestion and freshens your breath.

This article originally appeared in AUSTCS enews 24 December 2024.