Moroccan Tea
There are many ways to make tea. The simple hot water pouring on a teabag is just the basic method. But the method I am about to uncover to you is so far the easiest and the least time consuming one. The result: a very satisfying cup of Moroccan tea that will awaken your senses and loosen your tounge for a nice conversation with the locals. Don't be surprised if you notice a smile on your face because this tea has that effect on a lot of people, myself included. Here is what you are going to need: -Green tea (preferably China green tea called Temple of Heaven.)
Method: First put two spoons of tea powder in the pot. Then pour about a small cup (or two) of boiled water on it. Let it stay, without stirring it, for one minute then pour the tea in a cup. Do not throw it out this is coming back to the pot later.(Let's call this the first wash, which we keep.) Now, pour a cup or two in the pot a second time. This time you want to stir it in a circular movement for a minute or so. then pour it out. Notice how the first cup that you kept has a kind of redish color and this one is dark green. We don't need this one, throw it out.(This is the second wash, we don't need it). This process is basicly cleaning the tea leaves after they loosened up the first time. This is called tichlila in Moroccan. It means washing the leaves. Repeat this one more time only.(This third wash is also not needed). Then, you want to add the mint and sugar plus the cup of tea you got from the first wash. Pour boiled water over them and put the tea pot on low fire for about ten or fifteen minutes. This is called "Tech'hira". Et voila! Moroccan tea is ready. Here is another method:
Moroccan Tea, lovingly refered to as Moroccan whiskey
Mastering the art of making Moroccan tea is well worth the effort it involves. To make about a litre of tea, first heat the teapot. Add about 1 1/2 Tablespoons of green tea, a handful of fresh whole mint leaves with their sprigs intact, and between 150 - 180 grams of lump sugar.
Swirl the liquids around and then quickly pour out the water, taking care not to lose any of the leaves or undisolved sugar. (Moroccans swear this takes the bitterness out of the tea). Add the mint and and more sugar to taste and pour in about 1 litre of boiling water. Let the mixture brew for about 6 - 8 minutes.
The technique of pouring the tea is almost as crucial to the success of hosts as the quality of the tea they use. This becomes easier to understand when one realizes that all Moroccan tea pots have long, curved pouring spouts and this allow the tea to be poured into even the tiniest of glasses from a height of half a metre or more. Practice is definitely advised before trying this with your guests. Moroccans like their tea lightly flavored by herbs, only rarely is it served "neat". The most popular herb added to tea is mint
The origin of tea in Morocco is much debated. Several theories attribute it to various sources. One claims that Morocco's taste for green tea evolved from the first Phoenicians who visited the area. Another asserts it originates from Andalusia at the time of the Spanish reconquest. Yet another hypothesis extends further back in time to the Berbers, the first inhabitants of North Africa, who originally came from Central Asia. 
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