The Traditional Moroccan Tea Ceremony

Famous for their hospitality, proper Moroccan etiquette is to offer tea to any visitors.

Mint tea is ceremoniously prepared in front of guests and at some formal occasions.

The host will sit before a tray holding two teapots and tea glasses. The glasses are decorated as befits the status of the house. Fresh mint leaves, dried green tea leaves, and sugar are in a bowl along with boiling water.

The host uses the boiling water to rinse the teapot.

Then tea leaves are added to each pot. The tea leaves are then rinsed with the boiling water. All the water used for rinsing is discarded.

The host adds sugar to each of the pots and fills them with the remaining boiling water. The tea is allowed to steep for several minutes before stirring. The tea glasses are filled halfway, simultaneously from both teapots. The teapots are held at least twelve inches above the glasses while pouring.

The first glass of tea is quite strong. While the guests are drinking their glasses of tea, the host will prepare the pots again with tea leaves, sugar, and handfuls of fresh mint leaves. Then the teapots are again filled with boiling water.

The second pot of tea is fragrant with the aroma of mint and is usually sweetened heavily. In some traditions a third round of tea is brewed while the second serving is being enjoyed.

The Japanese Tea Ceremony

Also called the Way of Tea involves the ceremonial preparation and presentation of powdered green tea. Procedures vary from time of year and other considerations. The noon tea with the gathering of a host and no more than five guests is the most formal. The guests enter a waiting room where a scroll relevant to the season or theme is hanging. They are served a cup of hot water or various teas.

When all the guests have arrived and prepared themselves, they proceed to an outdoor waiting bench until they are summoned by their host.

Following a bow between guests and host, the guests proceed to a washing area with a stone basin where they wash their hands and rinse their mouths. They remove their footwear and enter the tea room. They view the items and tea vessels in the room. Then they are seated in order of their status. They close the door soundly to signal the host to come in.

The host welcomes each guest and answers questions about the scroll and utensils.

A charcoal fire is laid to heat the water. The guests are served a meal in several courses accompanied by sake and followed by a sweet. After this the guests return to the waiting area. Once they have left the host sweeps the tea room, opens the shutters, and replaces the scroll with flowers.

A bell or gong will summon the guests back. Then the host returns and ceremoniously cleans all the utensils, in a precise order using precise movements. Upon finishing the host prepares a thick tea.

Bows are exchanged between the first guest receiving the tea and the host. The guests will then admire the bowl, bow to the second guest and take a few sips of tea. He will then wipe the bowl and pass it on to the second guest. This is repeated until all guests have taken tea.

The host then cleanses the bowl and leaves the room where he rekindles the fire. The host will then return with a smoking set, more sweets to accompany the thin tea and possibly pillows for the guests.

The host then prepares individual bowls of thin tin to be served to the guests. After all have taken tea, the host cleans the utensils and prepares to put them away. The guests all examine the utensils and admire them.

The host collects the utensils, the guest leave, and the tea ceremony is over.

Chinese Tea Ceremony

The Chinese tea ceremony is called Gong Fu. It has some similarities but many more differences to the Japanese tea ceremony.

The tea master preparing the tea for the guests in a Gung Fu is considered an artist. Styles for pouring the water and tea are artistic and difficult and vary individually. Many devoted tea masters spend hours practicing maneuvers.

The usual teapot equipage for the tea is a traditional clay Yixing teapot, small tea cups, a tea sink or bowl for draining water into and bamboo tools.

The tea master arranges the teapot and cups over the sink or bowl in a circle. Hot water is poured into each to rinse and warm them. Tea leaves are measured into the teapot. Usually oolong tea is used. Hot water is poured into the teapot and the leaves are allowed to steep. The time allowed for steeping varies in each Gong Fu ceremony, but it is generally thirty seconds.

The tea master now begins to pour the tea in a continuous flow around to each of the tea cups. A little is more at a time, so each guest gets an equal amount and the strength of the tea in each cup is consistent.