The conventional way of serving the green tea with food is the grace of the culture of the Kingdom of Morocco since centuries. This is an art form and it has engrossed the imperative position in the lives of Moroccan people. We can assess the significance of tea in Moroccan culture as Morocco is the largest importer of tea in the world. Moroccan mint tea commonly known as Atai is basically a black tea with mint leaves.
The people of Morocco not only use Atai , Moroccan tea in mealtimes but it is drunk all through the day. Atai is considered to be the symbol of their hospitability and it is deemed to be disgraceful to refuse its offer. The preparation of Atai , Moroccan tea is also a very special process. They use large quantity of sugar and mint in making Atai. After boiling of water and tea for several minutes, the mint and sugar are added into a tea pot with a long curvy spout. Using a traditional curved spout allows the tea to be poured into tiny glasses from a height of approximately half a meter to form a foamy head. It is then returned once or twice to the teapot for a good mix. Not alike the cooking of all other food items by the Moroccan women. it is a conventional man’s job to prepare Atai who is the head of the family. And the guests feel prestigious to be served Atai by him.
Atai, Moroccan tea is no doubt a delicious combination of gunpowder green tea and fresh mint. If Atai is served in the occasional ceremonies in Morocco it becomes even more delicate. Atai is contemplated as a privilege to be served and is the integral part of Moroccan hospitability.