In so many cultures worldwide, drinking tea has been a tradition for at least since 2727 BC. This ancient tea tradition remains part of many cultures. Let’s see how to enjoy a cup of tea around the world?
When the Chinese Emperor Shen Nong was purifying water in the shelter of a tea tree, and several leaves blew into the pot, tea was born, says the legend. It soon became a daily drink all over China.
From China, the tea tradition traveled to the rest of the world. According to their own culture, each country adopted the drink and changed the way it’s made and consumed. Let’s see how different countries prepare their own cup of tea.
A mix of mint, green tea leaves, and a generous amount of sugar, Touareg tea (also known as Maghrebi mint tea) is served three times to guests.
The tea tastes quite sweet for those who aren’t used to add sugar to their cup of tea, but it’s not recommended to refuse any of the servings. The Moroccan will see this as rude.
India is the largest tea exporter in the world. While Chai is the most famous Indian tea — it’s black tea simmered with milk, sugar, and rich flavorful spices such as cardamom, ginger, clove, and cinnamon, they also have the Darjeeling, known as “the Champagne of teas”.
There’s a variety of black tea in India, and every Indian has their version of their chai blends — what they call masala chai, or spice tea.
Called “the drink of the gods,” the yerba mate is the national drink in Argentina. It is prepared in a small pot and they drink it through a special straining straw.
Traditionally, yerba mate is usually served without a sweetener but it has a strong bitter taste, young generations are adding honey or sugar to it.
Tea has been appreciated in China since 2000 BCE and it’s used not only as a refreshing drink but also as healing medicine. Tea is so ingrained in Chinese culture that it is used as a gift-giving, in rituals and everyday life.
The traditional Chinese tea ceremony, called Gongfu Tea, is a detailed and well-thought process. They use special and elaborated teapots, cups, tea towels, a brewing tray, and a scent cup — in which guests must smell the leaves before brewing it.
Hong Kong’s “Pantyhose” milk tea, a Chinese take on English tea-drinking traditions, takes 10 to 20 minutes of dedicated and repeated brewing.
The name was given after a stock because the tea is traditionally brewed in a long cotton “sock” that resembles a pantyhose.