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Morocco green tea is a national drink in the country. It is also a sign of hospitality and essential to the start of many gatherings. The tea is made from the leaves of the camellia Sinensis plant. Leaves and buds that have not undergone the same withering and oxidation process used to make oolong tea and black teas. The leaves are heated by pan firing and steaming. They are then dried to prevent too much oxidation from occurring that would turn the leaves brown and alter their fresh-picked flavours.

The tea is one of the healthiest beverage on the planet and is packed with antioxidants and nutrients which have very powerful effects on the body. They include weight loss, improved brain function and lower risk of cancer. It is prepared using fresh mint, sugar, water, and gunpowder tea (a type of Chinese green powder tea).

Green was introduced to Morocco in the mid 19th century by a British merchant and became well established in the early 20th century.

Here are varieties of green tea consumed in Morocco.

1. Nana-It is a species of mint native to Morocco. It has a very attractive aroma and sweet taste. The organic mint is grown in Morocco, and when prepared carefully, it preserves its delicate flavour and health-giving properties.
2. Louiza-It is traditional Moroccan lemon verbena. It is used as a therapeutic tea known for its refreshing lemony scent and flavour. It is traditionally used to support healthy digestion.
3. Sheeba -Sheeba is enjoyed for its bitter quality and medicinal properties when steeped with mint tea. It is very aromatic and substituted during winter if mint is rare.

Climatically, green tea belongs to the monsoon lands where high temperatures, long rain season and very heavy rainfall help in the growth of tea plants. A temperature of 21 degrees Celsius during the growing season of not less than eight months is ideal. Warm summers and frequent rains p[promote rapid leaf production and hence increase the number of annual picking. Green tea plantations are located in the highlands of the hill slopes where natural drainage is good. About four to twelve years are needed for a plant to bear seeds and about a minimum of three years before a new plant is ready for harvesting. Planters harvest the tea leaves from March to mid-November. Harvested green tea is taken to a tea processing factory for drying, grading, processing, and branding. It is then packaged into packets of different sizes below 3kgs.

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