The local Moroccan name for Moroccan mint tea is Atay.
The word appears in Maghrebi Arabic as atay and refers to the tea itself, especially the sweetened green-tea drink prepared with fresh spearmint. Related forms include tay and latay in other parts of the Maghreb, while Tunisia commonly uses et-tey.
Atay is more than a beverage: it is a central part of Moroccan hospitality. Traditionally, the head of the household prepares it and pours it from a height into small glasses, creating a light foam and helping mix and aerate the drink.
A common mix-up is treating atay as the name of mint alone. The drink normally combines gunpowder green tea, mint, sugar, and boiling water; regional versions may add herbs, orange-blossom water, or other aromatics.