How many kinds of Arabs are there



Arabic tea culture

 We don't know very much about Arab tea culture here, probably because this region is not one of the classic holiday destinations. What kind of tea do you drink and how? A hot drink in the heat? Take a trip to the Orient with us and find out what delights and refreshes the people there under the scorching sun.

It is several centuries old and a tradition that is carefully maintained. It is of particular importance when it comes to entertaining guests.

Culture of hospitality

It is an inseparable part of the lifestyle of the Arab countries, in a way that is not so well known in Europe. The guest is shown respect, cordiality and generosity. Immediately after the greeting he is served tea, in the glass, not in the cup. Not accepting it would be an insult. Guests are also expected to know and follow the rules and rituals. Don't worry about business or private trips: people from European countries are made friendly concessions. If you're trying to do the right thing, keep in mind that the hosts always refill your glass before you've emptied it completely. Drink slowly if you don't want too much tea but want to stay longer! And you should also know that it is time to step back if you don’t want or receive any more refills ... An empty glass is the signal to leave.
But let's talk about tea itself. How is it prepared and drunk? What types are there?

Arabic teas

The second question is answered quickly. Actually everything that we know here is also used in the Arab tea culture. Black tea is best drunk, but also green and white tea. Decaffeinated foods like rooibos and various herbal teas have found their way to Arabia.

How it's done

Since there is no alcohol, the Arab tea culture is very varied and refined. Tea is served on numerous occasions. The Arab culture is large and diverse, and so they know a lot of different types of preparation.
Sometimes a caydanlik is used. A teapot is filled with boiling hot water. It has no lid, because there is a second one with slightly damp tea leaves on it. The warm air from the lower pot causes the aroma of the leaves in the upper one to blossom. Only then are they brewed. The result is a strong infusion, which, if desired, can be diluted with hot water from the lower jug.
But this is only one of many variants that the Arab tea culture has in store. In Upper Egypt, for example, preferences are different. Tea is boiled until it is thick. And a lot of sugar comes in.
Hot and sweet, that's always tea in the Arab world. And it is often seasoned with cloves, cardamom, cinnamon, sage and nutmeg, for example, and sometimes with ginger.
Mint tea is typical of the Maghreb countries. A special chapter should be devoted to them.
The addition of milk is actually alien to the Arab tea culture, but in the course of globalization, the Indian chai has also found its way here, strong black tea with plenty of milk and sugar.

Syrian style tea

Put black tea in a small pot. Our Java Red Tea works well, and Rooibos is the same if you want to do without caffeine. Fill in a few leaves, three or four teaspoons. It doesn't really matter because a concentrate is created here that is later diluted with hot water, more or less according to taste. The leaves are infused with cold (!) Water. Heat this mixture slowly, stirring occasionally, bring it to the boil and finally let it boil for about ten seconds. In the meantime, boil water in another vessel. Then about a quarter fill the glasses with the brew, pour the rest with hot water. In Arab tea culture, people sweeten the same way. If it is better to serve sugar or honey separately, each guest can decide how much of it they like.

Arab tea culture is as diverse as this part of the world, which we are often not very familiar with. We are less familiar with the Arabic teas, which hardly differ from those we are used to in Europe. The methods of preparation seem exotic to us, we are fascinated by the hospitality that characterizes our image of the fairytale Orient.

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