Tea Customs and Cultures in Africa and the Middle East

Morocco became an importer of black tea in the 18th century. However, the Moroccans didn’t continue to import black tea. Rather, they became importers of green tea and it became a major part of their culture. They consume it with almost every meal. It is usually served with rich tea cookies, fresh mint leave and brown sugar fingers. Taking tea in Morocco is not only pleasing to the tongue, but also the eyes. The steaming hot, minted green tea is poured from beautiful teapots starting at the rim of the a glass. The pot is then raised so the pour is a long stream from high above.

Tea is also the national drink in Egypt, but green tea is unpopular there. The Egyptians prefer black tea. It comes in two varieties, the Koshary and the Saiidi. Koshary is black tea steeped in boiled water for a few minutes. It’s sweetened with cane sugar and sometimes flavored with mint leaves and milk. Koshary tea is light bodied with less than a teaspoon per cup.

Saiidi tea is black tea, which is boiled with the water for about 5 minutes over a high flame. At least 2 teaspoon of tea per cup are used, rendering a very heavy tea. It’s then sweetened with a profuse amount of cane sugar (since the rendered brew is extremely strong and bitter).

Tea is an important part of daily life and etiquette in Egypt. It is compulsory that guests of Egyptians households are offered tea. Tea is commonly referred to by the nickname “duty” for that reason.

In the southern regions of the Sahara, green gunpowder tea is prepared with a little water and a large amount of sugar. It’s then poured back and forth from one glass to another, forming a foam on top. This is a social occasion and required three infusions. The first is very bitter, the second is moderate and the last is sweet. The tea is taken in the course of many hours.

Tea was introduced to Persia from India and it became the national drink there, as well. Tea is now cultivated in Iran along the southern shores of the Caspian Sea. Millions of people work in the tea industry there. Iranians have one of the highest per capita consumptions in the world. Almost without exception, every street has had a Chaikhane (Tea House), which is an important social place, particularly for men, where a myriad of topics are discussed. Iranians put a lump of sugar in their mouth and then drink the tea from saucers.

In Turkey tea is grown on the eastern coast of the Black Sea. The climate is mild with rich soil and lots of rain. It is prepared using double kettles, similar to a Russian samovar. The water is brought to a boil in the large kettle below, then some of the water is placed in the small upper kettle with several spoons of tea, from which a very strong brew is produced. Water from the lower kettle and beetroot sugar is added according to taste. The tea is drunk from small glasses to keep it hot and to display its clear mahogany color. Turkish tea is known as Rize.

Tea Customs & Culture
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