In Morocco, drinking mint tea (Ataí) is considered a part of everyday life, and a fundamental symbol of hospitality, and community. Moroccan tea culture (Arabic) is defined by the way tea (exclusively green tea) is prepared and consumed in Morocco, where it is widely consumed with food. 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. 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 importer of Chinese green tea worldwide. When Moroccan tea is being served. It is poured from a distance to produce a foam on the tea. 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. (source wikipedia) |
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