If the Chinese are the first people to discover tea, the Moroccans are creative in their preparation and taste, and have made it a ceremonial celebration, not limited to events and festivals only, but became part of daily life. Tea or “Atai” in Moroccan colloquialism is present throughout the day, at all times, in the early morning, or even late at night, although it is a powerful stimulant.
And tea before the Moroccans before it is a drink daily, is also a way to welcome guests, as can not enter the house, whether the poor or rich people, but quickly brought to the tea tray, as it is a lack of taste to solve the house guest and go to the case of Without having to take a cup of tea.
Tea is said to have entered Morocco for the first time in the 18th century, during the reign of Sultan Moulay Ismail, who received a gift from the Europeans.
The first thing to draw attention to in the way of preparing tea in the Moroccan way is the aesthetic of the tools used to prepare and present it. The Chinese and the jug are made of pure silver metal or similar metal. The common characteristic is the gloss. The Chinese are decorated with hand engravings , As in the case of the “Pradad”, which takes a unique form and is not found in any other country, and the city of Fez, the main source of tea tools, where the artisans kept the traditional industry, which bears an imprint of Andalusia, show the extravagance and luxury.
Along with the Chinese and the brad, other tools called “spring”, three packs of the same metal, are dedicated to tea, sugar and mint.
As for tea cups, this is no less magical and aesthetic story, as it is decorated and colored in green, red and yellow, and describes the Chinese at least five cups even if the guest one person, it is inappropriate to put a limited number of cups in Chinese .
Moroccans call names such as Hayati Cup, a small glass cup of transparent glass, for daily use, while the Cup is a colorful cup.
In order to prepare a distinctive taste of Moroccan tea, it does not require mixing the ingredients in an arbitrary way. Rather, it is necessary to follow a method that is not only good for the professional. At first, a teaspoon of tea is placed in the fridge and a little boiling water is poured over it. The process is then “poured out”, then a little water is poured over the tea beads, poured without retaining it, the first cup is returned to the tea fridge, filled with boiling water, and a few pieces of sugar are added. Cone, and left on the fire to complete the boiling, called this process «defamation», and finally come down from the fire and add The mint mint is so soft that it keeps its mint.
Moroccans not only add mint to tea, but also add a number of natural herbs, called “confection”, and are sold to mint sellers, Feliu, Mardadouche, Salmiya, Habak and Manta.
Moroccan tea does not taste a whole year, but every season has a special taste. In the winter, another natural plant is used as a substitute for mint, called chiba. Tea is given a different taste. In the spring, orange blossoms are used with mint, which gives a very special flavor to the tea.
There is also the need to add any herbal tea, and add sugar only, a method for the people of the desert, where the tea taste bitter and tasty dark, and can be eaten after a very heavy meal, as a means of digestion good.
Tea is not only traditional in homes. Popular cafes also have its rites. Tea is served to customers in large cups filled with soft mint. The waiter comes not on top of a tray as usual, but hangs in iron-made circles. The pendulum, sizzled by customers to the last drop, they chatted.
The tea rite is also suitable for all types of sweets, pies, and bread. Bread and tea are popular in Morocco because it is saturated and is an easy way to drink. To suppress hunger colic.
In the past, the preparation of tea required a special session, and this task was assigned to the man both on occasions and in the house. The wife brought the tea making tools to the husband or the great family, the grandfather, for example, His Chinese mother and the “fridge”, and he starts to make tea slowly, turning it over.
Now, no one has time for such rituals except in exceptional cases such as occasions and holidays. Tea is brought in very quickly in the kitchen and ready to be prepared, but this process is permitted only to the people of the cities. Taste, and disrespect for guests, some Moroccan families still maintain the tradition of tea making, never giving up. Some of the tea-making tools are very old, among the precious gifts given to the bride by her groom.
Tea is a national drink for Moroccans, and is also a tourist symbol, which is used in many advertisements promoting tourism in the country known for its generosity and hospitality.
