@@spamspam7748 I try to get to the ingredient level. Try it out and adjust of course, depending on your sugar preference and how strong is your tea. Enjoy 😊
It's interesting that the second glass is discarded and not the first, I know in gongfu tea preparation the first (and sometimes second) is normally discarded since that's considered the wash. Still good to know the preparation though!
In Moroccan tea preparation normally, the second wash contains some dirt and needs to be tossed otherwise it affects the flavor ! The first is considered the spirit of the tea and is saved. At the end of the day it tastes fantastic and that’s what matters the most 😄
Coming from gong fu as well. I have wondered about this too. However, try it out for yourself you will find that the first infusion is indeed much clearer than the second one, which usually turns out murky and unappealing. My guess is that the tightly rolled gunpowder tea unfurls a lot more in the second infusion, thereby releasing significantly more "dust" particles trapped within the pellets. Those particles then make the second infusion look a lot cloudier and taste more bitter than the first one.
Simo, I love your video and this one made tear up just little cause I could smell it and it certainly made me miss home😞 But thank you 🙏🏼 and great job 🙌🏼👍🏼
Easily my favorite video on this topic, thanks! One question though: do you leave the tea leaves in the pot even after it's boiled up and then serve in that same pot? Wouldn't the leaves in the pot keep infusing and turn the tea bitter and more astringent over time? I would've expected that one would separate the liquid from the leaves and serve in a separate serving pot.
Normally we don’t separate the leaves after the tea is ready and I see your point. But here is the thing, in Morocco the pot is normally empty within minutes because the entire family drinks it. As the leaves stay the tea get bitter and stronger for sure, but we have people who love it that way. Smokers normally drink very dark tea that either was left in a pot for long or was prepared to be bitter and strong 😄
I love your "at home" teapot. Do you know where it is from? Looks like it has a built in strainer too, you didn't lose any tea when you poured the first and second glass. Nice. I like adding the mint after the boil. I bet it is much fresher tasting that way. Thank you!
These are common in Morocco and online they would be your cheapest option. Ironically the cheap ones are the ones that people really use ! Functional, cheap, durable also. Mint after the boil so that you don’t kill the flavor 😉
huh. for some reason I thought the mint tea was only mint and no tea. Now I know better. One of these days I gotta make it. Why throw out the second cup though?
@@imaanhussain6664 Bit of magic and bit of logic ! The logic is that it helps move the liquid around and create the iconic foam. The magic is that it’s a beautiful thing to see, as tea celebrations always are around the world 😄
@@KuzinaWithSimo thank you. I’ve been to Morocco couple of years back. As a Pakistani I loved the culture. People were very friendly and Moroccan girls are very beautiful.
In my family, you only add mint to the end to preserve the flavor. My grandma says that it burns the leaves if you put mint at the beginning. It definitely question of region and tradition…😊
@@KuzinaWithSimo haha true! My favourite is the classic chicken tagine, the sauce with the olives is absoloute perfection, cous cous is another favourite! The vegetables are beautifully cooked! And of course not forgetting seffa! 😆
@@KuzinaWithSimo Thanks, Simo, I will. I just watched your chicken tagine video. Oh my! I’ll have to try this week. I’ve never had Moroccan food, but I like all the flavors and ingredients so I’m sure I’ll like this dish. I can’t wait. Guess I’ll be binge watching your other videos. You’re a good cook. I’ll let you know if I have any questions. Best regards.
@@greeneyedgirlina Thank you ! If you haven't had Moroccan Food before, you are in for a real treat ! And if you don't have a tagine, just use a dutch oven or any heavy bottomed dish you have. Feel free to ask questions and Enjoy !
@denyshadials5702 you want to keep the essence but of course you still need to the tea leaves otherwise it won’t take like anything. So regular tea making but keep the essence of the tea 😉
Good question ! The first wash has lots of flavor so you don’t throw it away. But once the tea pellets start opening up, their inside still contain some dirt . So you keep the first wash and throw away the second !
During the second wash, the tea pellets open up and they normally have some little dirt inside. That’s why it’s advised to discard the second wash/glass. Hope that helps !
@elhirba Sultan is good. Bellar is also good. There a lot of good brands. Once you lock down the process, you can start delving into tea brands. In Morocco every year there is a new hot brand. It’s feels mostly commercially driven and not quality driven.
I’m in CA, I’ll try to find Bellar thank you. I’m obsessed 😂 with trying to find the perfect formula for the ultimate tea : ratio tea/water/sugar/mint and of course time and water temperature, no mahleish with me, I’m casing the perfect formula, I’m using Pain de Sucre from my last trip to France ( Ana Fransawi wa Tounsi- Aïshek 😊), might be a lifelong mission! Ya’atik Es Saha!
