Historians differ as to when they believe tea was introduced to Moroccan culture. Although some say it may have been as early as the 12th century, others claim that it was only as recent as the 18th century. If the latter is correct, Moroccans were quick to embrace tea drinking as a norm of their own, resulting in Morocco’s current standing as one of the top importers of tea worldwide.
Introduction
Hot tea is a warm and comforting beverage. Generally, it contains one or two kinds of tea leaves and is brewed in the presence of milk and sugar, as well as any other toppings that you may desire, such as honey or lemon. Hot tea is most often consumed in summer when the weather is warm and everyone enjoys a hot drink. Although generally consumed with food, you can use hot tea as a meal substitute, or just enjoy it in the quiet of your home, taking in the relaxing aroma. You may have noticed that I have a mix of both posts from the blog. I wanted to keep the blog alive, and still post on important subjects such as tea.
Moroccan Tea
Today, Moroccan tea blends typically include green tea, amaranth, jasmine tea, lemongrass, vanilla, peppermint, and cloves. Tea is drunk for its taste, but also for its health benefits. The caffeine in tea helps stimulate and wake you up, but it also helps lower your risk for heart disease and help regulate blood pressure. That said, when making Moroccan tea, choose organic loose leaf tea or a tea blended with caffeine. You don’t need caffeine to make a potent cup of tea; it just helps provide a more powerful energy boost. Additionally, warm, minty teas help curb appetite, while cold, herbaceous teas are a great digestive aid.
Moroccan Tea Recipes
Chai tea and Moroccan hash browns? Sure, why not? Since I’m not particularly excited by chai lattes or green tea lattes, I wanted to try a tea recipe that was neither sweet nor particularly “Indian.” My search led me to Moroccan tea, which is a mixture of black tea and a delicate blend of spices. Most Moroccan tea recipes call for a whole bunch of dried spices and grains (such as mint, cumin, coriander, cloves, cardamom, and cinnamon) that need to be ground and then combined into a flour-like substance. The goal is to pour a drinkable (but highly fragrant) tea from this brew. When I first started preparing Moroccan tea for myself, I followed the instructions in one book, which called for approximately one tablespoon of this mixture.
How to prepare Moroccan tea
2 cups of tea. (Midori or Darjeeling tea is ideal for the full experience) 8 ounces of boiling water (use 1.5 teaspoons of tea for 8 ounces) How to brew Moroccan tea: Pour the hot water into the cup and add tea and boil until a nice foam appears. Keep the tea at a high temperature for 30 minutes to maintain the taste and health benefits. How to enjoy Moroccan tea like a royal, just keep it very hot for a few minutes and then remove it from the heat. Or use the alternative method by letting it cool down completely and then drink it right away. The latter can be a bit of a pain, so you may want to let the tea cool down and then slowly pour it back into the cup.
What is Moroccan tea like?
Most Moroccan tea, like most tea around the world, is of the black variety. This means that the black tea is as dark as the soil in which the tea bush grows and therefore absorbs less water than a lighter color tea. A mixture of Arabica and Robusta beans is used for Moroccan tea, although other types of beans, like Orenthal beans or Brazilian Guayaba beans, have also been used. In the Moroccan tea-making process, beans are traditionally picked only when they are ripe, meaning when their skin is first broken and turns a light brown color. This is in contrast to many other countries where tea is typically picked when the flowers have been picked. In the tea-making process, the coffee is often cut into small pieces before being blended with the tea leaves.
Conclusion
The world is now a much different place than it was in the days of the 15th and 16th centuries. New discoveries about the origins of tea contribute to a more complex understanding of the beverage’s history. Not only does this information shed light on tea’s humble roots in tea’s birthplace, but it also offers insight into how it may have developed and evolved over time. I hope you enjoy my original recipe, as well as my spiced Moroccan tea recipe. I think you’ll enjoy both recipes. And the winner is… For those of you who enjoyed the original recipe and couldn’t resist tasting my spicy Moroccan tea recipe, congratulations! You’ve won a copy of The Tea Herbalist. A copy of The Tea Herbalist can also be purchased through me here or in the sidebar. Happy brewing!
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