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Discover - A Moroccan Tea Ceremony

This past New Years Day I was able to relax with my friends and family by celebrating with a Moroccan Tea Ceremony. Although the ceremony was somewhat modified because I was lacking a proper bred (the round-bellied metal or cast iron teapot) we were able to "Make It Work" (in your best Tim Gunn voice) 

In early 2018 (I know-it's a ways off...) I am planning a trip to Spain and Morocco with my friend Bonnie. This is our "bucket-list" trip - something it seems we have been talking about for the past 2 years! It's now getting a bit closer to a reality. We met over tea to discuss the timing of our trip, how long we wish to travel and to which exotic destinations. We decided to work with a travel agent to firm up details and an itinerary, I will share more once things are settled.

The tea ceremony was fun and something anyone can do at home with a bit of planning ahead.

The Ingredients

  • Loose Chinese Gunpowder Green Tea
  • Fresh Bunches of Mint
  • Cane Sugar
  • Tea Pot
  • A Tea Ball Infuser
  • Tea Kettle
  • Tea Glasses

The Snacks

  • Salted Almonds
  • Sugared Pecans
  • Dried Apricots
  • Medjool Dates
  • Almond Flavored Cookies
  • Fresh Peeled Orange Sections

The Ceremony

Boil approx 4 cups of water over stove in tea kettle

Put 2 teaspoons of loose tea into tea ball infuser, set inside tea pot

Pour out 1/4 cup of boiling water into tea pot, just enough to cover the tea ball. Let seep 5 minutes. Discard this water. This step is to "clean" the loose tea leaves.

Pour out 1/4 cup of boiling water into tea pot, again just enough to cover the tea ball. Let seep 5 minutes. Pour this water into one of the tea glasses and set aside.

Pour out 1/4 cup boiling water into tea pot, this will be the 3rd time, cover the tea ball with water and let sit another 5 minutes. Discard this water. Return the tea water from the 2nd pouring (in glass) back into the tea pot. 

Add mint leaves to fill inside of tea pot. Pour in remaining boiling water. Make sure the mint leaves are covered so as not to "burn" and turn black. This will make for a very bitter taste.

Add 3 tablespoons of sugar. Let tea, water, mint and sugar sit

To blend all of the flavors, begin by pouring a full glass of tea, return it to the tea pot. Do this three times. This will make sure all of the ingredients are properly mixed. Remember to start your pour from the rim of the glass and slowly raise the tea pot higher as you pour. 

The pouring the tea high above the glass allows the tea to “breathe” the oxygen and develop its full minty flavor. The ceremony of pouring from a distance in general needs a bit of practice, to make sure not to miss the glass, I suggest using a serving tray underneath your tea glasses.


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