Moroccan mint tea (Atay)

1. Bring the water to the boil; rinse a teapot with a little hot water.

2. Put the green tea in the pot, pour over about 100 ml hot water, swirl it, then pour off this first bitter rinse (or set it aside in a glass).

3. Pour the rest of the hot water over the tea leaves and add the washed mint sprigs and the sugar.

4. Heat the pot over a low flame for 2-3 minutes without boiling, then close it and leave to stand for 2-3 minutes.

5. Pour the tea from a height into glasses, then pour it back into the pot; repeat two or three times to mix it and make it frothy.

6. Serve hot in small glasses, poured from a height.

Tip: Atay is the symbol of Moroccan hospitality, not a drink but a ritual: it's polite to accept at least three glasses. Pouring from a height isn't just for show, it's what gives the frothy top. It's also delicious with less sugar if you prefer a more bitter taste.