Tea with mint is a Moroccan drink by excellence because it is a digestive and stimulating drink. Nowadays, it is consumed daily so, consequently Mint tea is making part of the Moroccan cultural heritage. In the beginning, during the 18th and 19th century tea was just only a symbol of social class but gradually its consumption spread to the wealthy, the caravan traders and the tribal chiefs, then to the rest of the population. The tea ingredients generally include Chinese green tea, mint leaves and sugar.
We need an imposing elderly person, a well-dressed man or woman in traditional dresses to sit down on a sofa or, a well-lined pouffe and surround herself or himself with the following instruments:
In the first instance, they proceed to boiling water and then they put two large spoonfuls of green tea in the teapot. Secondly, they rinse the green tea with hot water twice so as to reduce the bitterness of tea grains.Thirdly, they add , sugar and end putting the tea pot on a low heat for a few seconds. It comes then time to return,”klab chaklab”, by pouring the tea into a glass and spilling it into the teapot two or three times to make sugar melt.
In conclusion, to succeed the tea we must pour it from height. This special action is making part of the ritual. The tea is considered drinkable just only when it has foam on top. If there is no foam, the tea is consequently not ready to be served and needs to steep a bit longer.