Senegalese Ataaya Mint Tea with Ginger and Lemongrass

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant and soothing traditional Senegalese green tea brewed with fresh mint, ginger, and lemongrass, perfect for hospitality and social gatherings. This African-inspired recipe, ready in about 20 minutes, brings together green gunpowder tea leaves, fresh mint leaves, fresh ginger root, sliced for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 60 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 15 min Serves 4 African cuisine 60 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 6 cups of water to a rolling boil in a kettle or pot. Rinse 3 tbsp green gunpowder tea leaves with a small amount of boiling water, then discard rinse water.
  2. Step 2: Add the rinsed tea leaves to 6 cups boiling water along with 1 cup fresh mint leaves, 2-inch sliced ginger root, and 1 bruised lemongrass stalk. Simmer gently for 10 minutes, allowing the flavors to infuse.
  3. Step 3: Remove from heat and strain the tea into a teapot or heatproof pitcher. Stir in 1/4 cup sugar while the tea is hot, adjusting sweetness to your preference.
  4. Step 4: Serve the Ataaya mint tea hot in small glasses, accompanied by conversation and hospitality.

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