Maghrebi mint tea

Maghrebi mint tea(Maghrebi Arabic:أتاي,atay;Arabic:الشاي بالنعناع,romanized:aš-šhāy bin-na'nā'), also known asMoroccan mint teaandAlgerian mint tea,is aNorth Africanpreparation ofgunpowdergreen teawithspearmintleaves and sugar.
It is traditional to theGreater Maghrebregion (the northwest African countries ofMorocco,Algeria,Tunisia,Libya, andMauritania). Its consumption has spread throughout North Africa, parts of theSahel,France,Spain, theArab world, andMiddle East.
Mint tea is central to social life in the Maghreb.and is very popular among theTuareg peopleof Algeria, Libya,NigerandMali.The serving can take a ceremonial form, especially when prepared for a guest. The tea is traditionally made by the head male in the family and offered to guests as a sign of hospitality. Typically, at least three glasses of tea are served.The tea is consumed throughout the day as a social activity.The native spearmintnaʿnāʿ(نعناع) possesses a clear, pungent, mild aroma, and is the mint that is traditionally used in Maghrebi mint tea. Otherhybridsand cultivars of spearmint, includingyerba buena, are occasionally used as substitutes for nana mint. In Morocco, mint tea is sometimes perfumed with herbs, flowers, or orange blossom water. In the cold season, they add many warming herbs likepennyroyal mintandwormwood.Mint has been used as an infusion, decoction, and herbal medicine throughout the Mediterranean sinceantiquity. This aromatic plant was widely used in Algeria to cure and prevent cholera when it plagued the country from 1835 until 1865.
In Mauritania, Morocco and Algeria, the word for tea istay,atayorlātāy; while in Tunisia it'set-tey.These diverge from the typical Arabic word for tea,shai(شاي). According to Van Driem,ʾit-tāīoriginates from the Dutch languagethee.
Gunpowder teawas introduced into North Africa by the British in the 18th and 19th centuries via Morocco and Algeria.
According to food historian, Helen Saberi, the drinking of green tea infused with mint spread fromMoroccotoAlgeria,Tunisia,Libya,Egyptand to nomadic tribes of Berbers and Tuareg in theSahara.
Sugar and tea would arrive from Europe to the port ofEssaouira, whereJewishmerchants who had started migrating to coastal cities in the 19th century managed their passing through the interior ofMorocco.James Richardsonrecorded a description of a Moroccan tea ceremony in the 1840s, and said that during his travels tea was drunk widely and all day long.
Tea consumption became associated with power and prestige in Morocco, andAhmed Bin Mubarek[ar], officer of SultanSuleiman(r. 1792–1822), became the firstmūl atay(مول أتاي"master of tea") in theMakhzen.In the twenty years after theAnglo-Moroccan Treaty of 1856, and after theBritish East India Companydiverted tea meant for the Baltic states to Morocco during theCrimean War,tea imports quadrupled but tea consumption remained an urban practice.Among urban populations, partaking in the tea ceremony became a symbol of status andsavoir faire, while among rural farmers it was a way to emulate the urban class they both envied and resented.Tea consumption spread through wider segments of the population as a result of the famines of the 1880s, when it became an emergency calorie substitute, appetite suppressant, and mode of performing acculturation for rural populations flooding the cities in search of opportunities.
Another factor in the spread ofatayconsumption in Morocco was the comparative scarcity of coffee.Whereas Algerian cities had been introduced tocoffee cultureunder the influence of theOttomans, Moroccan cities would only be introduced to coffee later.Oral traditions in the Algerian city ofTlemcendistinguish between "Fassi tea drinkers and Tlemceni coffee drinkers".
In the late 19th century,Sufi ordersled by figures such asMuhammad Bin Abdul-Kabir Al-Kattanitold their adherents not to drink tea, attempting to boycott sugar and tea imported by Europeans.
By the early 20th century, mint tea had become well established in Morocco.
The basic ingredients of the tea are green tea, fresh mint leaves, sugar, and boiling water.The proportions of the ingredients and the brewing time can vary widely. Boiling water is used in the Maghreb, rather than the cooler water that is used in East Asia to avoid bitterness. The leaves are left in the pot while the tea is consumed, changing the flavor from one glass to the next. It is poured into glasses from high above to swirl loose tea leaves to the bottom of the glass, whilst gently aerating the tea to improve its flavor.
In the winter, if mint is rare, sometimes leaves oftree wormwood(الشيبةshībainMoroccan Arabic) are substituted for (or used to complement) the mint, giving the tea a distinctly bitter flavor.Lemon verbena(لويزةlwizainMoroccan Arabic) is also used to give it a lemon flavor. Other herbs used to flavor the tea include oregano, sage, and thyme.The tea is sometimes sold as a ready-to-cook mixture of tea and dried mint, which is easier to store and to prepare but has diminished flavor.
Traditionally, the tea is served three times. The amount of time it has been steeping gives each of the glasses of tea a unique flavor, described in this famous Maghrebi proverb:
In one ofNass El Ghiwane's most popular songs,Es-Siniya(الصينية), the tea tray is used as a metaphor to discuss the hardships of migrating from the countryside to a big city such asCasablanca.