Why do moroccans drink mint tea

C by the Phoenicians who settled in the north of the country for more than eight centuries. Another hypotheses links it to the first settlers of Morocco, the Berbers, who brought that green Plant with them when they moved from their original land in Asia. Morocco has become one of the biggest tea importers in the world; sitting at the 11th spot out all the countries. Mint tea is a drink of Moroccan hospitality. It is poured generously time and time again in the company of guests.

Out of politeness, all three offerings should be drunk. Whilst drinking, you can throw out those Western etiquettes, sipping loudly is the craze here.

It actually shows a sign of good appreciation. Make all the mint tea drinking noise you want — the kids will love this opportunity, giggling all the way through! On your many magical and thrilling journeys around the souks, you may have seen Moroccan markets serving mint tea as a prelude to the never-ending haggling process, where everyone is trying desperately to get that kaftan a few dirhams cheaper.

In general, as a sign of appreciation, you must try everything you are offered. We recommend that you just embrace the hospitality and enjoy!

Making tea can differ from region to region and from family to family. The basic ingredients are green tea, mint, and lots and lots of sugar. We asked one of our favorite tea vendors in Fez to share his delicious mint tea recipe. Plan-it Morocco offers a variety of classes and experiences that will go more in-depth into the history and how-to on Moroccan Mint tea.

We recommend our Go Local Cooking Class … More than traditional Moroccan cooking, this class is a complete immersion into the Moroccan culture and family life. Fresh mint leaves or other herbs , dried green tea leaves, sugar, and boiling water should be nearby. The host begins by rinsing the teapots with boiling water.

He then adds the tea leaves to each pot and rinses the leaves with a little boiling water. The water is discarded. Sugar is added to the pots and the host fills them with boiling water. The tea steeps for several minutes before being stirred, and then the host fills the tea glasses halfway while pouring simultaneously from both pots.

The pouring is usually done from a height of twelve inches or more. While the guests drink their first glass of tea, which is quite strong, the host will replenish the pots with more tea leaves and sugar. Large handfuls of fresh mint will also be added, and then the host again fills the pots with boiling water. It is this second pot of tea, fragrant with mint and usually heavily sweetened, that has gained fame both within and outside of Morocco. But the tea ceremony need not stop there.

In Saharan tradition, a third pot is traditionally brewed while the second is enjoyed, making tea time a long, leisurely affair. These days, tea is much more likely to be prepared in the kitchen before being brought before the guests. Photo by Amanda Mouttaki. The most typical type of tea served in Morocco is green tea, specifically Chinese gunpowder tea.

The level of sugar will vary by location; those in the South tend to drink much sweeter tea. You can request Moroccan tea without sugar but be prepared to get some strange looks.

Moroccan tea starts with adding water and loose tea leaves directly into a tea kettle. The kettle is set onto a gas burner until it boils. At that point, fresh mint and sugar is stuffed into the pot and left to steep for about five minutes.

Some people heat the water up again while the mint and sugar steep, while others prefer to let it sit untouched. Once the steeping is complete, the first glass is poured and the ritual begins. Colorful Moroccan tea glasses.

There are a variety of stories explaining these traditions. One version is that in order to assess how good the tea is, it must be poured from high enough to create foam at the top of the glass.

You also may notice that the first cup of tea is only poured about half way full. A second cup is also poured. The first cup is poured back into the pot while the second cup is discarded.

The reasoning for discarding the second cup of tea is a claim that there are toxins released when pouring it. Those who pour the tea back into the top of the pot do so as a way of removing some of the bitterness that may be found in the first glass or two — a way to help circulate the flavors. The art of Moroccan tea pouring.