Welcome back! Practically a neighbor to Senegal, Morocco has their own daily tea ritual, but the taste is very distinct from Senegal’s ataaya tea. Moroccan whiskey is a common nickname for Morocco’s mint tea, which is somewhat ironic since most Moroccans are Muslim and are not officially allowed to drink alcohol. In Moroccan culture, drinking tea is a daily occurrence and a symbol of hospitality. Whenever a guest comes to visit, they are sure to be offered tea, as that is proper etiquette (Babin, 2016, 196).
Tea has been a huge part of Moroccan culture since the 19th
century. Like much of Northern Africa, colonialization and imperialism has had
a huge impact on the country. It was surprisingly not Morocco’s colonizer
France that brought over tea, but rather British traders. When the Baltic Ports
closed during the Crimean War of 1853-1856, British merchants decided to find a
new market for their leftover Chinese gunpowder tea (Koehler, 2014). Moroccans combined
the strong bitter tea with a good helping of sugar. Even though Senegal’s
ataaya is also made with Chinese green tea, this type of tea is distinctly
Moroccan because of the addition of mint leaves.
Morocco is far from British colonial territory, but they still picked up the British tea habit (with their own spin of course)
Regardless of the ingredients used, it is the custom of
making tea and sharing it that makes Moroccan tea special. Like in Senegal,
hosts will usually do a dramatic high pour to create foam and cool it down for
drinking. However, in Morocco, this gesture has a deeper meaning. It is often
said that “the higher the pour, the more someone likes you. And in Morocco,
among friends, hosts, and guests, the pour is always high” (2013). This high
pour is an example of a cultural norm (Babin, 2016, 180). If you were to pour the tea
discreetly, you would not be showing your guest the appropriate level of
respect.
An example of a high, dramatic pour
Sharing tea together is a necessary step in getting to know
someone in Morocco. Chef Lahlou, a native Morrocan, has said “For people in
Morocco, if you want to close a deal, they won't even want to talk to you until
they have tea with you” and “I don't know them, I haven't had any tea with them” (Krishna, 2016).
Drinking tea together is a critical part of building both personal and
professional relationships.
As a foreigner traveling in Morocco, I definitely noticed
the prominent role it played in culture. With my host family, I drank tea at
least 3-4 times a day. I quickly learned that you do not dare refuse an offer
for tea. I was only there for a little over a week, but I still started the
process of acculturation (Babin, 2016, 190). I have a very strong sweet tooth so loved
the taste, but loved the time for socialization and relaxation even more. I
hope to make it back to Morocco one day, and the first thing I want to do is to
find myself a cup of mint tea!
I also wouldn't mind having some of my host mom's pie again!
Here is what you need to do to try it for yourself:
-1 tablespoon gunpowder green tea leaves
-1 large handful fresh spearmint leaves, washed
-1/2 liter (about 2 cups) boiling water
-3 to 4 tablespoons sugar
Babin, B., & Harris, E. (2016) CB 7 (7th ed.) Boston, MA: Cengage Learning.
Krishna, P. (2016, August 29). Moroccan Mint Tea: The Sweet Tea You've Been Missing. Retrieved March 07, 2017, from http://www.foodandwine.com/tea/herbal-tea/moroccan-mint-tea-sweet-tea-youve-been-missing
Koehler, J. (2014, October 21). Tea in Morocco: 'It's in the blood' Retrieved March 07, 2017, from https://www.washingtonpost.com/lifestyle/food/tea-in-morocco-its-in-the-blood/2014/10/20/8f7730c0-54b9-11e4-892e-602188e70e9c_story.html?utm_term=.0c04c836488d
The Moroccan Kitchen: Tea. (2013, February 07). Retrieved March 07, 2017, from http://blog.williams-sonoma.com/the-moroccan-kitchen-tea/
Value Added (Images and Links)
Serving Mint Tea. (n.d.). Retrieved March 7, 2017, from https://uk.pinterest.com/pin/492370171740409263/
The Scramble for Africa. (n.d.). Retrieved March 7, 2017, from www.studenthandouts.com
I'm totally convinced by your two blogs so far that tea is an integral part of many different cultures. One thing that I was wondering while reading your blog, however, is whether tea drinking is always for pleasure, or if it's more of a habit. A habit can be described as a three-step loop in which there is a cue, and routine (driven by a craving), and a reward (Duhigg, 2012, p. 13). Obviously I've never been to Morocco or Senegal, but I imagine a tea-habit loop in which the cue is friends coming to visit, making and drinking tea is the routine that fulfills the craving for social time, and as a reward, guests feel welcomed and the host feels that they have satisfied their guests.
ReplyDeleteI could be interpreting this totally wrong, of course - like I said, I've never been to these countries - but when something is so regular in a culture it is easy to believe it is just a habit. Even if it is, though, this is definitely a good habit that I would be happy to add to my day!
Duhigg, C. (2012). The Power of Habit: Why We Do What We Do in Life and Business. New York City, New York: Random House Trade Paperbacks.
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ReplyDeleteHello Hannah,
ReplyDeleteThis was such an interesting and informational read! I recently started drinking more tea and I had no idea Morocco had a strong tea drinking culture. I wanted to visit Morocco since last year, and after reading your post I will definitely be visiting soon. As you have mentioned, Moroccan tea drinking culture does have similarities with the British style when it comes to adding sugar. Interestingly, I was acculturated (Babin, 2016, p.190) to drink tea in its purest form when I was studying in China. No sugar, no milk. The Chinese value the subtle differences in tea leaves, similar to a seasoned barista in differentiating coffee beans. Personally, I was enculturated (Babin, 2016, p. 190) to drink tea from roasted barley or sicklepod seed tea more than leaves, which I don’t get very often in the US. It’s interesting how the cups and pots vary by culture as well. Tea in China and Korea are commonly served in small ceramic tea cups, but in Morocco I see they use glass. I guess the different cultural norms (Babin, 2016, p.180) make each tea drinking culture so unique. Currently, my two favorite teas are green tea and mint tea, and I love sugar, so it sounds like Moroccan Whiskey would be my kind of tea!
Babin, B., & Harris, E. (2016). In CB 7 (7th ed.). Boston, MA: Cengage Learning.
Great blog Hannah! I started drinking tea regularly a few years ago, and it was really interesting to learn about the origins and customs associated with tea in Morocco! I recently bought a great “Moroccan Mint Green Tea” at Trader Joe’s that I think you might enjoy trying if you’re looking for a taste of Morocco in Ann Arbor. I really enjoyed how you examined the impact of tea on social interactions in Morocco, and think it might be interesting to take a look at the social power – or ability of a group to alter the actions of others – of tea in Morocco, and how that is reflected in tea advertising in the country (Babin, 2016, p. 160). I’d be curious to see if Moroccan tea producers emphasize the taste of their products in advertising, or focus more on the social benefits of the product. Can’t wait to see what you where in the world your next blog takes you!
ReplyDeleteSources:
Babin, B., & Harris, E. (2016). CB 7 (7th ed.). Boston, MA: Cengage Learning.
Hi Hannah,
ReplyDeleteI loved reading your newest post! As a fellow tea lover, I was excited to read through your blog and see what you had to say about one of my favorite drinks. I loved learning about Morocco’s tea traditions, and I find it interesting that they poor tea for every guest. I personally started drinking tea at a young age because my Dad would always have a pot warmed sometime in the evening and tons of different varieties of tea ready. Over the years drinking tea has become habitual at night for me, and it helps me sleep better (Babin, 2016, p. 76). I generally don’t add cream, honey, or sugar to my tea, but I do like the idea of adding mint leaves. Also, I’d love to see a “high pour” in person, I’ve heard about this before and seems like it would add to the tea drinking experience!
Babin, B., & Harris, E. (2016). In CB 7 (7th ed.). Boston, MA: Cengage Learning.