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Tea with chiba — dried wormwood — is the winter glass in the north and the Rif: bitter, aromatic, and taken in small sips. A little mint can go in, but the wormwood should lead.

In the chilly months of the northern Moroccan regions and the Rif, Wormwood Tea, or Atay b'Chiba, becomes a comforting staple. This aromatic infusion is cherished for its warming qualities, offering a bitter embrace that contrasts with the crisp winter air. While mint might occasionally make a guest appearance, the true star remains the dried wormwood, lending the tea its distinctive character. With each sip, expect a dance of bold bitterness and subtle sweetness, rounded by the earthy undertones of Chinese gunpowder green tea. The wormwood's assertive flavor commands attention, making this tea a mindful indulgence best enjoyed slowly, savoring its complex layers and warming essence.