Egypt
Tea is the national drink of Egypt, and has a special position that even coffee can not compete. In Egypt, the tea is called "Shai". Tea packaged and sold in Egypt is almost exclusively imported from Kenya and Sri Lanka. The Egyptian government believes that tea cultivation strategy and manages a large tea plantations in Kenya. Green tea is a recent arrival in Egypt (at the end of 1990 has become accessible green tea) and is very unpopular.
Egyptian tea is available in two variants: Koshary and Saiidi. Koshary tea, popular in the Lower (Northern) Egypt, was prepared with the traditional method of soaking black tea in boiling water and allow a few minutes. It is almost always sweetened with brown sugar and often flavored with fresh mint leaves. The addition of milk is also common. Koshary tea is usually lighter, with less than half a teaspoon per cup seen near the high end.
Saiidi tea is common in Upper (southern) Egypt. It is prepared by cooking, black tea with water, the entire time of 5 minutes at high temperature. Saiidi tea is very heavy, with 2 teaspoons per cup to be the norm. And "much sweetened with sugar cane (a necessity, because of the formula and the method of producing a very bitter tea). Saiidi black tea is often in liquid form.
Tea is a vital part of everyday life and on the label popular in Egypt. Most people can not function without a hit morning tea, and drink the tea after lunch is required. A visit to anyone of a socio-economic level is compulsory cup of tea. A nickname for tea in Egypt is "duty", how to serve tea to a visitor is considered a duty, while a little further is a delicacy.
Moreover, the true teas, herbal teas are often served in teahouses Egyptians. Especially karkade is a very popular drink.
Iran
Tea found its way to Persia (Iran) from India and soon became the national drink. The integer part of northern Iran along the Caspian Sea is suitable for tea cultivation. Especially in the province of Gilan on the Alborz slopes, large areas are under tea cultivation and the millions of people in the tea industry for their livelihood. This region covers a large part of the Iranian need for tea. The Iranians have one of the highest rates per capita tea consumption in the world of antiquity and each road has a Châikhâne (Tea House). Châikhânes is still a place of public interest. Iranians traditionally drink tea poured into a dish and place a piece of rock sugar (candlesticks) in the mouth before drinking the tea.
Morocco
Moroccan mint tea
Morocco is considered the largest importer of green tea around the world.
Tea was introduced in Morocco in the 18 th century by the trade with Europe. Queen Elizabeth I of England to help manufacturers sell English porcelain teapot (porcelain) tea ware and accessories to Morocco by introducing the afternoon tea custom to the Moroccan palace. The Queen has sent many gifts to the King of Morocco, including a number of delicate teapots and cups. The building soon took the ceremony, and within a hundred years the habits of drinking tea has become national. However, probably due to the heat of Morocco, or the relatively cheap price of green tea, the African country has failed to traditional black tea from the UK.
Moroccan mint consumed green tea, instead of black tea. It became a part of the culture, and is widely used in virtually every meal. The Moroccan people also tea benefits a particular culture in the country flower. Moroccan tea is often served tea with biscuits rich, fresh mint leaves, green, local 'finger shaped' brown sugar, and tea-colored glasses and cookware. Moroccan tea is not only a luxury of language, but also the eyes.
Sahel
Sahel tea set
In the Sahel region on the southern edge of the Sahara, green tea powder prepared with a little water and large amounts of sugar. Pouring tea into the glass and foam again based on the tea. Sahel tea is a social gathering and three infusions, the first highly bitter, and between the second last to be considered as a rather sweet, in the course of several hours.
Turkey
Cay or Turkish tea is produced on the eastern Black Sea coast, with a mild climate, with rain and fertile soil has. Turkish tea is usually prepared by means of two stacked boilers designed specifically for the preparation of tea. The water is brought to the boil in the boiler bottom, and a larger part of the water used for the boiler smaller spoons top and steep tea leaves in the bulk fill, so that a very strong tea. When you serve the rest of the water used to dilute the tea on an individual basis, allowing each consumer to choose between strong ("Koyu" / dark) or weak ("Acik" / light). The tea is drunk from small glasses to enjoy warm, but also showing his color, with pieces of sugar beet. To a lesser extent than in other Islamic countries, tea replaces both alcohol and coffee as a drink. Within Turkey, the tea is known as Rize tea.
Turkey has the highest consumption per capita in the world at 2.5 kg (in 2004), followed by the United Kingdom (2.1 kg) and Morocco (1.4 kg). All these figures are for consumption and sale of packaged tea brand.
Tea is the national drink of Egypt, and has a special position that even coffee can not compete. In Egypt, the tea is called "Shai". Tea packaged and sold in Egypt is almost exclusively imported from Kenya and Sri Lanka. The Egyptian government believes that tea cultivation strategy and manages a large tea plantations in Kenya. Green tea is a recent arrival in Egypt (at the end of 1990 has become accessible green tea) and is very unpopular.
Egyptian tea is available in two variants: Koshary and Saiidi. Koshary tea, popular in the Lower (Northern) Egypt, was prepared with the traditional method of soaking black tea in boiling water and allow a few minutes. It is almost always sweetened with brown sugar and often flavored with fresh mint leaves. The addition of milk is also common. Koshary tea is usually lighter, with less than half a teaspoon per cup seen near the high end.
Saiidi tea is common in Upper (southern) Egypt. It is prepared by cooking, black tea with water, the entire time of 5 minutes at high temperature. Saiidi tea is very heavy, with 2 teaspoons per cup to be the norm. And "much sweetened with sugar cane (a necessity, because of the formula and the method of producing a very bitter tea). Saiidi black tea is often in liquid form.
Tea is a vital part of everyday life and on the label popular in Egypt. Most people can not function without a hit morning tea, and drink the tea after lunch is required. A visit to anyone of a socio-economic level is compulsory cup of tea. A nickname for tea in Egypt is "duty", how to serve tea to a visitor is considered a duty, while a little further is a delicacy.
Moreover, the true teas, herbal teas are often served in teahouses Egyptians. Especially karkade is a very popular drink.
Iran
Tea found its way to Persia (Iran) from India and soon became the national drink. The integer part of northern Iran along the Caspian Sea is suitable for tea cultivation. Especially in the province of Gilan on the Alborz slopes, large areas are under tea cultivation and the millions of people in the tea industry for their livelihood. This region covers a large part of the Iranian need for tea. The Iranians have one of the highest rates per capita tea consumption in the world of antiquity and each road has a Châikhâne (Tea House). Châikhânes is still a place of public interest. Iranians traditionally drink tea poured into a dish and place a piece of rock sugar (candlesticks) in the mouth before drinking the tea.
Morocco
Moroccan mint tea
Morocco is considered the largest importer of green tea around the world.
Tea was introduced in Morocco in the 18 th century by the trade with Europe. Queen Elizabeth I of England to help manufacturers sell English porcelain teapot (porcelain) tea ware and accessories to Morocco by introducing the afternoon tea custom to the Moroccan palace. The Queen has sent many gifts to the King of Morocco, including a number of delicate teapots and cups. The building soon took the ceremony, and within a hundred years the habits of drinking tea has become national. However, probably due to the heat of Morocco, or the relatively cheap price of green tea, the African country has failed to traditional black tea from the UK.
Moroccan mint consumed green tea, instead of black tea. It became a part of the culture, and is widely used in virtually every meal. The Moroccan people also tea benefits a particular culture in the country flower. Moroccan tea is often served tea with biscuits rich, fresh mint leaves, green, local 'finger shaped' brown sugar, and tea-colored glasses and cookware. Moroccan tea is not only a luxury of language, but also the eyes.
Sahel
Sahel tea set
In the Sahel region on the southern edge of the Sahara, green tea powder prepared with a little water and large amounts of sugar. Pouring tea into the glass and foam again based on the tea. Sahel tea is a social gathering and three infusions, the first highly bitter, and between the second last to be considered as a rather sweet, in the course of several hours.
Turkey
Cay or Turkish tea is produced on the eastern Black Sea coast, with a mild climate, with rain and fertile soil has. Turkish tea is usually prepared by means of two stacked boilers designed specifically for the preparation of tea. The water is brought to the boil in the boiler bottom, and a larger part of the water used for the boiler smaller spoons top and steep tea leaves in the bulk fill, so that a very strong tea. When you serve the rest of the water used to dilute the tea on an individual basis, allowing each consumer to choose between strong ("Koyu" / dark) or weak ("Acik" / light). The tea is drunk from small glasses to enjoy warm, but also showing his color, with pieces of sugar beet. To a lesser extent than in other Islamic countries, tea replaces both alcohol and coffee as a drink. Within Turkey, the tea is known as Rize tea.
Turkey has the highest consumption per capita in the world at 2.5 kg (in 2004), followed by the United Kingdom (2.1 kg) and Morocco (1.4 kg). All these figures are for consumption and sale of packaged tea brand.
