Tuesday, August 7, 2007

Tea in Morroco

Morrocan tea culture or as it is called Atai in Arabic is defined
by the way green tea is prepared and consumed in this northafrican country. This tradition has spread to other countries of NorthAfrica, parts of the Sahel (the border zone in Africa between the Sahara to the north and the more fertile region to the south) and even southern Spain.
Green tea is cleaned with boiling water before being dried. That way it is cleaned from dust collected during shipping. Local people also believe that it makes the tea less bitter. Tea is then added to boiling water. After that, sugar (5 tea spoons for
every spoon of tea) and fresh mint are added and mixed into a teapot with a long, curved spout. This allows the tea to be poured into tiny glasses from a height of approximately half a meter to form a foamy head (surface). It is then returned once or twice to the teapot for a good mix.

1 comment:

Anonymous said...

I love a good cold morrocan mint in the summer...