The Moroccan tradition

The traditional Moroccan tea ceremony is known also as "Atay Naa Naa" and it is considered the most refined expression of hospitality.
The tea used is Chinese green tea Special Gunpowder, known for its freshness and thirst-quenching qualities.
It is usually the head of the household attending tea preparation. Tea is served sugared and flavoured with fresh Naa Naa mint, a sweeter variety.
One or two teapots are prepared at the same time: the host attending tea preparation puts a large pinch of green tea in each one and pours about a cup of boiling water into the teapot.
Then he pours the liquid into a glass: this first infusion is called Errouh, the soul of the tea.
He quickly pours some cups of boiling water and rinses the leaves to take away the bitterness.
A handful of mint leaves, a large piece of sugarloaf and Errouh are added to each teapot and covered with boiling water.
After a few minutes of infusion, the host stirs the mixture, pours it into a glass and then again into the teapots, adding a few more leaves or a little more sugar if needed.
Then, he lifts both teapots high and pours the tea into glasses, which he will carry on a finely engraved silver tray.
The pouring is made from a height of twelve inches or more.
In the desert, the preparation of tea is slightly different: Tuaregs, the desert nomads, use small metal teapots, placed directly on the fire and filled with tea, water and sugar. Traditionally Tuaregs offer three rounds of tea to their guest: the first one is “bitter as death”, the second is “strong as life” and the third is “sweet as love”.