The history of Moroccan tea
Drinking Moroccan tea is a sensory journey, transforming a humble drink into a symbol of tradition, hospitality, and cultural richness. A small glass of well-prepared tea feels like an energy boost, especially on hot days. Renowned for its unique blend of aromatic herbs and spices, Moroccan tea is far more than just a beverage – it’s a beloved tradition that brings people together.
Also known as atay, Moroccan tea has a history deeply woven into the country’s cultural fabric. While tea has been enjoyed worldwide for centuries, its introduction to Morocco occurred relatively late. The first mentions of Moroccan tea date back to the 19th century, when trade with Europe and Asia flourished. British traders, with surplus green tea, began exporting it to Morocco, marking the start of the country’s tea tradition. Over time, Moroccans adapted tea-drinking customs by infusing them with their own unique flavors and rituals.
Key ingredients of Moroccan Tea
The essence of a perfect glass of Moroccan tea lies in the blend of green tea, fresh mint leaves, and a generous amount of sugar. This combination results in a symphony of sweet and refreshing flavors. The key to achieving the perfect balance is in the meticulous preparation.
To make Moroccan tea, begin by steeping the tea leaves in cold water over low heat. This method allows the tea to slowly infuse, creating a rich, aromatic brew. After steeping, remove the tea from the stove, then add fresh mint and a generous portion of sugar. The tea is mixed by pouring it repeatedly from one glass to another, aerating the drink and blending the flavors. In Moroccan culture, the presence of small bubbles or foam on top signifies a well-made tea, especially in desert regions.