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ORGANIC MOROCCAN MINT
ORGANIC GREEN TEAS
TASTING NOTES
AROMA
Fresh.
PALATE
Refreshing and clean.
Fresh.
PALATE
Refreshing and clean.
5011
A refreshing minty green tea, ideal after an intense afternoon in the desert (or the office).
Morrocan mint tea is a drink of hospitality, commonly served when there are guests. Unlike Moroccan food which is generally prepared by women, the tea is traditionally a man's domain. It is prepared and served by the head of the family, and it is considered impolite to refuse it once it has been offered.
The tea is served three times, and each round tastes differently based on the amount of time the tea has steeped: the first glass is as bitter as life, the second glass is as strong as love, the third glass is as gentle as death.
Legend says that Moroccans drink so much tea because it was the favoured drink of the Prophet. The Prophet decreed that tea take a central, ritual place in Moroccan society.
Tea was actually introduced to Morocco in the mid-nineteenth century by Britain. In 1854, British merchants frustrated by the blockades imposed as a result of the Crimean War decided to offload the tea that they had collected in the Far East at the ports of Tangier and Mogador (now Agadir). A new, voracious market was thus born.
The tea is served three times, and each round tastes differently based on the amount of time the tea has steeped: the first glass is as bitter as life, the second glass is as strong as love, the third glass is as gentle as death.
Legend says that Moroccans drink so much tea because it was the favoured drink of the Prophet. The Prophet decreed that tea take a central, ritual place in Moroccan society.
Tea was actually introduced to Morocco in the mid-nineteenth century by Britain. In 1854, British merchants frustrated by the blockades imposed as a result of the Crimean War decided to offload the tea that they had collected in the Far East at the ports of Tangier and Mogador (now Agadir). A new, voracious market was thus born.
ORGANIC MOROCCAN MINT
YIELD 50 cups
PRICE $19.95
MASTER BLENDER TASTING NOTES
Tea has a significant part in the culture of Morocco, accompanying meals, social events and business exchanges.
When served at ceremonies, the barrahd (teapot) is set on a four-legged silver tray called a siniyya. The rbaia, which are octagonal silver boxes, hold the mint, sugar and tea. The small glasses are placed on the siniyya and the tea is poured from the barrahd, held high in the hand, while sitting on the ground to create a froth as a top layer of the tea. Serving tea is a man's job, as the act defines his role as the head of the household.
Wealthy households however have a tea maker. After meals, the tea maker brings a tray of sweets and a tray bearing the rbaia, holding tealeaves and sugar, and a bowl of fresh mint leaves. A silver bottle containing rose water is passed around to the guests to refresh face, neck and hands. Green tealeaves and sugar is placed in the barrahd, which are filled with hot water from a steaming samovar. The first cup is usually served without mint, which is added to the teapot for the next steeping.
Politeness dictates that three glasses of mint tea be taken. Sipping loudly is acceptable, even taken as a sign of appreciation. Tea is not taken with a meal, as to drink too much liquid suggests that you are avoiding the food.
At a tea gathering, a selection of pastries and biscuits is offered. If you refrain from tasting whatever is on offer, your hosts will pile your plate high with delicacies - it is simply not acceptable to refuse. As a sign of appreciation, you must try everything.
Often tea is served in Moroccan markets as a prelude to the bargaining process. It is not polite to accept tea unless you are seriously considering buying something.
Moroccan tea is traditionally made in the following manner:
1. Rinse the teapot with boiling water. This washes away any residue while warming the pot.
2. In a teapot, combine two teaspoons of tea leaves with half a litre of boiling water. Let it brew for a minute or so.
3. Add a handful of mint, which should be stuffed firmly down inside the pot.
4. Add sugar, broken from the white sugar cones that Moroccans prefer (sugar cubes and loose sugar apparently make for a different and inferior taste).
5. Let mixture sit for three minutes or so and then stir lightly.
