Spearmint is the herb traditionally used to make Moroccan green tea called atay bi nana.
Atay bi nana is prepared by brewing green tea with fresh spearmint and a generous amount of sugar. It is a central beverage in Moroccan hospitality and is served throughout the day, often from a decorated metal teapot into small glasses.
The tea is associated with the Maghreb, especially Morocco, although related mint-tea customs are found elsewhere in North Africa. Pouring the tea from a height can create a foamy surface and helps mix the ingredients.
Moroccan mint tea is sometimes loosely called “peppermint tea,” but traditional recipes generally use spearmint. The green tea base is also important: the beverage is not simply an herbal infusion of mint alone.