Moroccan tea culture
From Wikipedia, the free encyclopedia
Moroccan tea culture (Arabic: اتاي - Ataí) is defined by the way tea (exclusively green tea) is prepared and consumed in Morocco, where it is widely consumed with food. The tradition is also spread throughout North Africa, parts of the Sahel, and southern Spain. Tea occupies a very important place in the Moroccan culture and is considered an art form. Morocco is one of the biggest tea importers of the world.
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[edit] Origins
It is believed that tea was first introduced to Morocco in the 18th century, and began spreading through Morocco in the mid-1800s at the time the trade between Morocco and Europe started flourishing. It is reported that Sultan Moulay Ismail received many bags of tea and sugar as gifts and recompenses given by European envoys in order to release European prisoners.
The main Moroccan tea provider 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 consumer of green tea worldwide. [1]
[edit] Preparation
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. Tea is then added to boiling water. After that, sugar and mint are added and mixed into 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. It is then returned once or twice to the teapot for a good mix.
[edit] See also
[edit] References
Much of the content of this article comes from the equivalent Arabic-language wikipedia article, accessed September 30 2006.
