What kind of tea should you serve with Moroccan pastries?

1. Easy Chords at a Glance

2. Pastry by Pastry: The Right Tea and the Right Touch

With Gazelle Horns: A Mellow Green Tea

The gazelle horn relies on a delicate balance between the pastry, almonds, and orange blossom. A tea that’s too strong would quickly overpower this aroma. So choose a green tea with clean notes, brewed briefly at around 80 °C. A small amount of mint can prolong the freshness of the orange blossom, but it should remain subtle.

For this agreement, the Ambar Sultan Grain No. 16 This is a good starting point: its medium strength makes it easy to adjust the amount used. Start with a light brew, taste it, and then let it steep for a few dozen seconds longer if necessary.

With chebakia: more character

Chebakia combines honey, sesame, spices, and a rich texture. It therefore pairs well with a more robust tea. A green tea made from whole leaves provides the necessary freshness to cleanse the palate between bites. The Assala Sultan Grain, which is more intense, works well when the pastry contains a lot of honey.

There’s no need to look for bitterness, though. Water that’s too hot or steeping for too long would make the tea taste heavy. If you’re brewing loose-leaf tea, our guide also explains Why Should You Quickly Rinse Green Tea? before the infusion and in what situations this step is helpful.

When it comes to ghribas: focus on freshness

Ghribas vary greatly depending on the recipe: almonds, coconut, walnuts, or sesame seeds. Their crumbly texture and rich flavor call for a drink that refreshes without adding another layer of sugar. A mint green tea, served hot but only lightly sweetened, creates a simple and harmonious pairing.

You can use fresh mint or prepare a separate Sultan Pure Mint Tea For those who would like a cup without tea. This second option allows you to offer two drinks on the same tray without complicating service.

With fekkas: a smooth, consistent tea

Fekkas is dry, crunchy, and often enriched with almonds, raisins, or seeds. It pairs well with a balanced green tea—one with enough body to complement the dried fruits but not too tannic. Here again, Grain Ambar offers a versatile base. Serve the tea hot: it softens the cookie’s texture and brings out its toasty notes.

For a large platter with a variety of pastries, this is often the best compromise. A single teapot can then be served with gazelle horns, ghribas, and fekkas without favoring any one dessert too much.

With almond briouates: cut back on the sugar in your cup

A briouate consists of an almond filling, a crispy crust, and, often, honey. The most delightful contrast comes from a bold green tea, served with just a little sugar. Mint adds a nice aromatic touch, but too much of it might overpower the almond flavor.

If the platter consists mainly of honey-based pastries, prepare the tea without sugar first, then let everyone sweeten their own cup to taste. This method prevents overly sweet tea from overwhelming the palate right from the first few bites.

3. How to Make Tea to Go with a Platter of Pastries

4. Should you choose loose-leaf tea or tea bags?

Our Department loose-leaf tea brings together the most subtle profiles. Ultimately, the right choice depends less on a hard-and-fast rule than on three factors: the richness of the pastry, the amount of sugar in the tea, and the desired intensity. Our selection of mint teas allows you to compare several profiles that are suitable for this type of service.

FAQ: Moroccan Tea and Pastries