The Moroccan tea 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 and tea is served sugared and flavoured with fresh mint, a mint varity called Naa Naa, sweet and with marked aroma.

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, next pour about a cup of boiling water into the teapot.
Pour this out into a glass that you keep, this is called the "soul" of the tea, in Arabic "errouh".
He then quickly pour again some cups of boiling water and rinses the leaves to take away the bitterness.
A handful of mint leaves, a large piece of sugar loaf and errouh are then added to each teapot, and covered with boiling water.
After a few minutes of infusion, the host attending tea preparation, stirs the mixture, pass it in the glass and then again in the teapots and tastes it, adding a few more leaves or a little more sugar if needed.
Then, he lifts both teapots up high and pours the tea into glasses, which he will carry on a finely engraved silver tray.
The pouring is usually done from a height of twelve inches or more.

In the desert, by the nomads, preparation of tea is slightly different and they use small enamelled metal teapots, placed directly on the fire and full filled with tea, water and sugar. By Tuaregs, the desert nomads, three rounds of tea are traditionally offered to the guest: the first one is “bitter as death”, the second “strong as life” and the third “sweet as love”.