6:25 it’s an interesting technique. I have family in Morocco and we would never strain the tea like that by dumping all that water out. What we would typically do is after the water boils in a kettle we add just a little amount of water to the tea leaves (enough to cover the bottom of the teapot and all the leaves inside) and swirl the teapot around to sort of wash the leaves then we immediately dump just that water out. Idea being is that this removes the very harsh notes that the gunpowder tea first produces on first impact with hot water. Then you fill the teapot with hot water and after that you can drink the tea after letting it steep for a few minutes. It’s also common to pour a cup and return it to the tea pot at least two or three times as sort of a way to “stir the pot”, but I find this unnecessary if you haven’t filled the teapot to the brim as you can just swirl the teapot around to mix the tea. Anyways, nice report. Well done. Besehha :)
Thank you for the insight, washing the leaves that way would also retain much more of the minty flavor I imagine as well. I hear you on the multiple pours being an unnecessarily complicated way to stir the pot, but I counter your argument by saying that the act of tea pouring is fun.
Very nice video ! Love it ! And even as a Moroccan, I learned a lot You probably didn't know, but you usually should only fill around 3/4 glass entirely and not entirely (it's considered bad manner if you do that for your guests). That way, you can hold the glass without burning yourself. Also, a precision : A lot of people don't put sugar in the tea directly (Because a lot of them have diabetes 😂, we call literally "having sugar"). So usually, when you have guests, you would either make 2 tea pots, one with sugar and one without, or just one without sugar and let the guests add sugar as they please
@@LostAndAbroad1 mostly around the Medina. And we visited the Chella. We went to Sale once, the fish restaurants were supposed to be good. And they were. But Sale made us so sad, it was literally a smelling garbage dump with garbage fires burning over the city. (No exaggeration) The beach beneath Oudayas was also absolutely disgustingly dirty. Basically not even in Rabat can you escape the fact that you are in Morocco. 😅 But the vendors were chill and the streets in the Medina amazingly clean. Taxis didn't rip you off and everyone was friendly.
Moroccans actually often make tea without mint. It's the way its cooked that makes it Moroccan. The rolling boil to make it oxidise and the generous amount of sugar.
That's interesting, in my research I did find that it was often made without mint and even mentioned some of the region variants include Thyme and Sage. Personally I think it's better with the mint though.
6:25 it’s an interesting technique. I have family in Morocco and we would never strain the tea like that by dumping all that water out. What we would typically do is after the water boils in a kettle we add just a little amount of water to the tea leaves (enough to cover the bottom of the teapot and all the leaves inside) and swirl the teapot around to sort of wash the leaves then we immediately dump just that water out. Idea being is that this removes the very harsh notes that the gunpowder tea first produces on first impact with hot water. Then you fill the teapot with hot water and after that you can drink the tea after letting it steep for a few minutes. It’s also common to pour a cup and return it to the tea pot at least two or three times as sort of a way to “stir the pot”, but I find this unnecessary if you haven’t filled the teapot to the brim as you can just swirl the teapot around to mix the tea. Anyways, nice report. Well done. Besehha :)
Thank you for the insight, washing the leaves that way would also retain much more of the minty flavor I imagine as well. I hear you on the multiple pours being an unnecessarily complicated way to stir the pot, but I counter your argument by saying that the act of tea pouring is fun.
Very nice video ! Love it ! And even as a Moroccan, I learned a lot
You probably didn't know, but you usually should only fill around 3/4 glass entirely and not entirely (it's considered bad manner if you do that for your guests). That way, you can hold the glass without burning yourself.
Also, a precision : A lot of people don't put sugar in the tea directly (Because a lot of them have diabetes 😂, we call literally "having sugar"). So usually, when you have guests, you would either make 2 tea pots, one with sugar and one without, or just one without sugar and let the guests add sugar as they please
Good to know! Thanks for the tips :)
Very nice video, full good informations 🤝🏼👏🏼
Thank you so much 👍
I live in Marrakech and recently visited Rabat. I really like the vibe.
Love Rabat, great place to live. Where did you visit while there?
@@LostAndAbroad1 mostly around the Medina. And we visited the Chella.
We went to Sale once, the fish restaurants were supposed to be good. And they were. But Sale made us so sad, it was literally a smelling garbage dump with garbage fires burning over the city. (No exaggeration)
The beach beneath Oudayas was also absolutely disgustingly dirty.
Basically not even in Rabat can you escape the fact that you are in Morocco. 😅
But the vendors were chill and the streets in the Medina amazingly clean. Taxis didn't rip you off and everyone was friendly.
Moroccans actually often make tea without mint. It's the way its cooked that makes it Moroccan. The rolling boil to make it oxidise and the generous amount of sugar.
That's interesting, in my research I did find that it was often made without mint and even mentioned some of the region variants include Thyme and Sage. Personally I think it's better with the mint though.
Wow who wouldve tought it was the british who introduced tea to morocco 😮
He's Aussie
It surprised me as well, but I guess the Brits are synonymous with Tea so it kind of checks out
Only a non-Englishman can call a teapot a kettle! The kettle is for boiling the water, the teapot is for brewing the tea...
@@ianoliverbailey6545 if it makes you feel better I am a non-Englishman