Moroccan Mint Green Tea

Description

🌿 Green Tea🌿 Spearmint Blend☕ Light Caffeine🌿 Loose Leaf

The traditional North African cup — hand-rolled gunpowder green tea brightened with cool spearmint.

Across Morocco, Algeria and Tunisia, mint tea isn’t a flavoured drink — it’s a daily ritual. The base is gunpowder green tea, so named because the leaves are rolled into tight pellets that look (and originally were stored like) shot. When hot water hits them, they unfurl in the pot, releasing a slightly smoky, nutty green-tea character that needs the mint to balance.

The mint here is spearmint, not peppermint — cooler, sweeter, less aggressive. Together they make a cup that’s bright in the morning, calming after dinner, and exceptional poured over ice on a hot day. Sweeten generously if you want the traditional Moroccan version, or drink it neat for a cleaner, more bracing brew.

🌿

Real Gunpowder

Hand-rolled Chinese green-tea pellets, not chopped leaf

🌿

Spearmint, Not Peppermint

Cooler and sweeter — the right mint for a green-tea base

✨

Hot or Iced

Brews beautifully both ways — built for the heat

✨The Sampson Promise

We only put ingredients in our products that we would use on our own family. Every ingredient has a purpose. If it doesn’t need to be there, it isn’t.

Type

Green Tea, Flavoured

Caffeine

Light

Origin

China & Morocco

Format

Loose Leaf

Steep Time

2–3 min

Servings

~25 cups (50g)

Tasting Notes

🌿

Cool Spearmint

Aroma

Bright, sweet, and rounder than peppermint — less menthol, more leaf. The mint hits first and travels with the cup from start to finish.

🍵

Toasted Green Base

Body

Gunpowder green tea brings a slightly smoky, nutty edge — a bit firmer than a Japanese sencha. That’s the side the mint cools and balances.

❄️

Crisp Finish

Aftertaste

The cup ends clean and slightly cool — the kind of finish that’s genuinely refreshing on a hot afternoon. Tastes lighter than it looks.

How to Brew

01

Measure

One level teaspoon (about 2g) per 8oz cup. The pellets are dense — a little goes a long way.

02

Heat the Water

80–85°C / 175–185°F. Bring water to a boil and let it stand a minute — boiling water on green tea will pull bitterness from the leaf.

03

Steep 2–3 Minutes

Two minutes for a lighter, more mint-forward cup. Three for a fuller, slightly more astringent brew. The pellets unfurl as they steep — watch them open.

Water

80–85°C

Time

2–3 min

Per Cup

1 tsp

For the iced version, brew double-strength, sweeten while still hot, then pour over ice with fresh mint. For the traditional Moroccan pour, brew strong and sweet, lifted from a height into small glasses to aerate the cup.

About the Tea

🌿

Gunpowder Green

The Base

Chinese green tea hand-rolled into tight pellets so they hold their freshness in the tin. The roll exposes the leaf to a brief heat that gives the cup its slightly smoky, nutty character.

🌿

Spearmint

The Mint

Cooler and sweeter than peppermint, with less menthol bite. Spearmint is the traditional choice for North African mint tea — it lifts the green-tea base without overpowering it.

✨

Two Ingredients

The Honesty

Just leaf and mint — no flavour oils, no sweeteners, no fillers. The flavour comes from the ingredients themselves, the way the original cup was made.

In the tin

Gunpowder green tea, spearmint leaves.

Origin & Sourcing

Gunpowder green tea from China — traditionally produced in Zhejiang Province, where the rolling technique originated. Spearmint sourced for its sweetness rather than its menthol punch. Blended in small batches for the Sampson shelf, the way it has been served in Moroccan homes for generations.