Moroccan Tea with Sheba

Moroccans also drink their tea with sheba. Photo © Christine Benlafquih
  • Total: 6 mins
  • Prep: 2 mins
  • Cook: 4 mins
  • Yield: 1 small pot (2 servings)

Although Mint Tea is a favorite beverage of Moroccans, some also like to drink their tea plain or with other herbs. Sheba, also known as absinthium or wormwood, is known for its bitter quality and medicinal properties, but when steeped with green tea it is very aromatic. Sugar, of course, will counter the bitterness.

Try the Moroccan Green Tea with Sheba recipe below, or try adding a sprig or two of sheba to the classic Mint Tea recipe.

The measures below are for a small pot of tea. Adjust sugar to your personal taste. Note that the recipe's directions simplify the steeping process; to make the tea more traditionally, see the photo tutorial How to Make Moroccan Tea.


  • 1 tablespoon tea leaves (green)
  • 1 or 2 sprigs of sheba (small, absinthium or wormwood)
  • 1/4 cup sugar

Steps to Make It

  1. Boil some water.

  2. Rinse a small tea pot with about 1/4 cup of the water.

  3. Add the tea leaves and another 1/4 cup boiling water.

  4. Swirl the pot to wash and rinse the leaves, and discard the water.

  5. Rinse the sheba with some boiling water, then add it to the pot with the sugar.

  6. Fill the pot with 1/2 liter (about 2 cups) boiling water.

  7. Leave the tea to steep for five minutes or longer.

  8. Gently stir the tea, pour into small tea glasses and serve.

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