A Moroccan tea workshop at the Mnar Castle organic estate, where guests walk the herb gardens, cut their own mint and verbena, and learn to build and pour authentic Moroccan tea (atay maghribi) including the traditional foam, or “regga” from a local chef. The experience ends with the tea guests made themselves, alongside a Moroccan pastry.
Most cooking classes hand you a finished ingredient list. This one starts earlier than that in the ground, at a working organic garden on the Mnar Castle estate, 20 minutes west of central Tangier, where the herbs used in the tea haven’t been picked yet when the morning begins.
The workshop opens with a walk through the estate’s herb beds mint, rosemary, verbena, wild thyme smelling your way through them before cutting anything, the way a chef actually shops a garden rather than a supermarket shelf. From there, guests cut their own mint and herbs for the tea they’re about to make, plant a seedling into the bed cleared for the day, and draw water from Lbir, the estate’s traditional well, to give that seedling its first drink. It’s a small, deliberate loop take something from the garden, leave something behind that most food experiences skip entirely.
The second half of the morning moves into a glass-walled kitchen at the top of the garden for what’s genuinely the centerpiece of the experience: a full masterclass in atay maghribi, Moroccan mint tea, built from the herbs guests just cut themselves. This isn’t a demonstration it’s which leaves to use, how much sugar, how long to steep, and the part most guests get wrong on the first two tries: pouring from height to build the traditional foam, or “regga,” that tells you the tea is done properly. Nobody nails it immediately, and that’s part of the point.
It closes the way the whole morning has been building toward guests drink the tea they made themselves, alongside a Moroccan pastry, at a table looking out over the bay. Unlike the estate’s full cooking classes, there’s no tagine or main course here; this is deliberately lighter, shorter, and more focused, built around one craft Moroccan tea done properly from the ground up rather than several dishes done quickly.
It runs about 2.5 to 3 hours, suits beginners, families, and couples equally well, and asks for nothing more physically demanding than light walking and some hands-on garden work comfortable shoes and clothes you don’t mind getting a little dirty are the only real preparation required.
Comfortable shoes suitable for walking in the garden · Casual, weather-appropriate clothing
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Learn to prepare traditional Moroccan dishes step by step with a local chef tagine, salads, and seasonal specialties then sit down together to eat what you made.
Yes - guests plant a seedling into the garden as part of the workshop, alongside cutting herbs and drawing water from the estate's traditional well.
No this is a tea-focused workshop. You'll enjoy the tea you make yourself alongside a traditional Moroccan pastry, but there's no tagine or main course. For the full cooking experience with a meal included, see our Farm to Table Cooking Class page instead.
No you'll need to arrange your own way there, or ask about a separately-priced transfer.
They run on the same 6,000m² organic estate with the same chef, but this format is shorter, herb- and tea-focused, and doesn't include a cooked meal. The Farm to Table Cooking Class is longer, includes a full tagine cooked from your own harvested vegetables, and ends with a complete shared meal.
Yes it's listed as suitable for beginners, families, couples, and small groups.
