tea speaks the universal language of peace,
socially and when negotiating business
tea is the expected way
to open business meetings and social gatherings -
Tea, a few sweet treats and your engaged presence are the essential ingredients to bridging cultures
serving tea is considered
the essential gesture of hospitality
tea traveled the ancient
silk road from india
becoming the national drink of many countries
arabic and turkish coffee
(reminiscent of espresso with the added pleasure of cardamom) as well as Middle Eastern Tea (often loose leaf, black and with ample sugar) are appreciated across the world, and especially in the Levant; where western Asia, the eastern Mediterranean and northeast Africa meet
if you’re unfamiliar
with the method of preparation, purchase supplies and ask your guest to help you learn their culture's correct method for preparing tea - this give-and-take opens the door to learning of all forms
fill the teacup
(or glass as is customary and pictured below) to the brim; in this way you let your guests know how greatly you appreciate their presence
get their tea from large (Egyptian) government-run tea plantations in Kenya and Sri Lanka. In Upper (Southern) Egypt,
double-strength black tea heavy with sugar is the norm; while in Lower (Northern) Egypt, tea is light, sweet, and served with mint.
have the largest per capita tea consumption in the world. Tea is not only a major agricultural crop, but essential for business and socializing.
In Persia, one customarily places a lump of rock sugar in the mouth before drinking black tea from the saucer accompanying the cup.
drink strong black tea with cardamom pods. It’s aromatic and served very strong and very sweet; its customary to top off the concentrated tea with a bit of hot water. In the tradition of the Ottoman and Persian Empires, this tea is far stronger than either its Turkish or Iranian neighbors.
love a good cup of Turkish coffee (with cardamom); but, if serving tea, fresh mint leaves are essential;
these are added to the tea along with lemon-salt and lots of sugar.
follow “Hello” with “Tea!”
a prerequisite to any conversation Black tea is served sweet and most often with maramiyyeh, a sweet sage leaf.
tea is made with rose water, lemon juice, tea, and sugar.
After steeping, it is chilled, poured over ice, and garnished with a few pine-nuts.
tea (first introduced by the French) is an agricultural staple which includes a unique black, vanilla tea.
In Mauritania, black tea, is served in the British tradition with milk and sugar.
are one of the first worldwide exporters of green tea.
Moroccans serve green tea (not black) with fresh mint leaves, brown sugar, and tea cookies.
drink traditional black tea sweet and topped with na'ana (fresh mint leaves) or maramiyyeh (sage).
If offered coffee (usually from a brass pot), poured into tiny cups, three cups (and no more) is polite.
People of the Sahel
(a region which stretches from the Atlantic Ocean in the west to the Red Sea in the east) may drink the tea of their closest neighbors.
But, it is green gunpowder tea that is most preferred, light (lots of water) and with plenty of sugar. An elaborate presentation of pouring the tea back and forth from one glass to another gives time to socialize while building the requisite foam atop the tea.
enjoy their tea as an after-meal beverage. Traditionally brewed dark, lightly crushed cardamom pods are added
just after the hot water is poured over a pot with tea leaves. In winter months, a common tea substitute is a mix of
ground ginger with a touch of saffron in hot water. It is thought to have healing properties.
drink tea laced with the fragrant flavors of cardamom, cloves and ginger.
Here, black tea is served with milk (camel milk if you have it) and sweet.
drink aniseed tea, a ceylon black tea infused with aniseed (licorice flavor). Black (Lipton) tea is common;
and a local favorite substitutes hibiscus flowers.
love their black tea which is grown along the coast of the Black Sea
and then brewed in the Russian way; heated continually on a burner,
making for a strong tea which is then diluted with hot water before serving.