Moroccan Tea Time At The Fez

 Tea time is a daily tradition for many Moroccan families, but when company comes, finer tea pots, serving glasses and serving trays are likely to be used. 

The culture of tea arrived to Morocco most likely travelled to Morocco through Europe and became popular in the 18th Century, when trade between Morocco and Europe flourished and tea spread throughout North Africa and became an integral part of hospitality in the region. 

The French imperialism made the rituals even more elaborate with the addition of many French-influenced pastries, some of them exceptionally fancy. But Moroccan tea time remained mostly about hospitality and tea, and even the simplest pastries made the occasion special. 

The addition of fresh local herbs made the tea distinctively of the region - spearmint and lemon verbena in the summertime to make the tea refreshing and cooling (even when it is hot!), and bitter mugwort or sage in the wintertime for their medicinal properties.

Morocco is currently the first consumer of green tea world-wide, and is one of the only two Muslim countries to drink green tea (the other being Afghanistan). Green tea was probably not available at all in Israel in the 1950’s, when the Moroccan immigration was at its peak, and the Jewish Moroccan had to make do with black tea. But this did not make the tradition stop or diminish. 

In fact, the custom spread throughout the country and even Jews from non-Moroccan decent enjoyed black tea with a sprig of mint. Black tea with spearmint is served in all the Narguilla (Shisha) houses, with a great amount of sugar to help reduce the dryness in the mouth caused by the tobacco smoke and steam.

Green tea is thought to be healthier due to the high level of anti-oxidants it contains and may contribute to a longer life expectancy. The main provider of tea to Morocco remains China. According to the Moroccan trade ministry, Morocco imported more than $56 million worth of Chinese tea during the first half of 2006. Morocco is considered the first importer of Chinese green tea worldwide.

The method of preparation of Atai is relatively complex compared to methods used elsewhere. A large quantity of hard sugar cones or lumps (5 tea spoons for every spoon of tea) is used, and fresh mint is also an essential ingredient.

Tea is cleaned with boiling water before being dried. This removes dust from shipping and supposedly makes the tea less bitter. Tea and boiling water are combined, and may be boiled further for several minutes. After that, sugar and mint are added and mixed into a teapot with a long, curved spout. 

The sugar may also be combined with the tea and water in the first infusion, rather than with the mint after brewing. Using a traditional curved spout allows the tea to be poured into tiny glasses from a height of approximately half a meter to form a foamy head. It is then returned once or twice to the teapot for a good mix.

Mint tea, the national Moroccan drink, is so important in daily interactions that it is often jokingly referred to as Berber whiskey. If you visit a shop in a souk or visit someone’s home in Morocco, it is customary that they prepare a several glasses of mint tea to honor your visit. It is customary to drink at least three glasses before or after a meal. Furthermore, no business deal can be closed without a cup of this emblematic tea.

Although, the process takes longer than making tea in the western fashion, once you taste your fragrant creation, you may never want to make tea the quick way again.

Travel To The Imperial Fez - Authentic Moroccan Restaurant - Atlanta  For Authentic Mint Moroccan Tea !

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