Historians have different opinions on when they feel tea was first introduced into the culture of Morocco. Others maintain that it didn’t happen until the 18th century, despite the fact that some people believe it might have happened as far back as the 12th century. If the latter is accurate, Moroccans were fast to adopt tea drinking as a norm of their own, which resulted in Morocco’s present place as one of the top importers of tea globally. If the former is right, Moroccans were quick to embrace tea drinking as a norm of their own.
Not only has Morocco’s world-famous mint tea, which is traditionally prepared by infusing green tea with a large amount of spearmint, become emblematic of Moroccan food, but it has also come to represent Moroccan hospitality and culture. Tea is often served to visitors, whether they are dropped in unannounced or brought in by the host, as a sign of hospitality. Many households serve the noticeably sugary beverage many times a day, with or without food. Even if the Moroccan custom of showing respect to guests may have its origins in Islamic protocol, Moroccans are well known for taking that degree of hospitality to an entirely new and unprecedented level. As a result of this, even new friends and unexpected visitors will be pushed to drink glass after glass of tea (to avoid insulting the host, it is smart to acquiesce!), and then they will be pressured to stay on for a complete supper.
In Western countries, preparing tea is often a straightforward operation, but in Morocco, there are a few extra steps needed. The normal process of making Moroccan tea, which takes place behind the scenes in Moroccan kitchens, is broken down into the following phases. A more intricate ceremonial approach of brewing tea in front of visitors is utilized less often, most prominently during formal and special events. This method requires more time and attention to detail.
This is an example of a traditional Moroccan tea set, complete with engraved tea cups, a Moroccan teapot (berrad), and a serving tray. Many households have at least one formal tea set that is brought out only for important events and when they are entertaining visitors. In contrast, a less formal pot and cups are often used on a regular basis for tea with immediate family members or close acquaintances. This is an example of something that falls somewhere in the center, neither too formal for an afternoon tea with the family nor too informal to serve to guests. A lot of the time, far more decorative glasses are used.
A typical phase in the preparation of Moroccan tea involves placing the teapot directly over the flames of the fire, which is possible with the majority of Moroccan teapots. If you do not have a Moroccan teapot, you may either hunt for another design of teapot that is suitable to use on a cooktop or purchase one online. You may also get extremely little adorned tea cups online that range from three to four ounces, or you can substitute very small juice glasses for them.
Yield: 8 servings
- Into a 6 cup glass or china teapot:
- Pour boiling water, rinse and throw the water away.
- Put in: 3 heaping Tbs. OOLONG TEA (do not use teabags)
- 2 heaping Tbs. DRIED MINT LEAVES
- 1/2 cup SUGAR.
- Fill the teapot to the brim with BOILING WATER.
- Allow to steep covered for 5 minutes.
- Stir up the infusion and taste see if it is sweet enough.
- Strain into juice glasses (5 to 6 oz.).
Note: While the visitors are enjoying the first infusion, start preparing the second one. To the saucepan, add 2 tablespoons of sugar, 1 teaspoon of mint, and 1 teaspoon of tea. After adding water that has been brought to a boil, let the mixture sit for five minutes. Stir again. Try to focus on the sweetness. To serve, strain the liquid.
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