The art of drinking tea has significantly influenced many different regions and cultures for centuries. We have learned about the first discovery of tea in China and its migration through Europe and India. Now, this beloved beverage is consumed and celebrated worldwide, with each origin story positively impacting tea's evolution.
Egypt, known for housing some of the world's most famous monuments, is one country often overlooked for its tea consumption. Over time, it has established a civilization of tea drinkers. Although tea is valued in the surrounding countries of Southeast Asia, the Middle East, and Africa, Egypt's tea culture is not as widely known. In Egypt, tea is called "shai" and is known as the nation's superior beverage, even more so than coffee.
Tea initially arrived in Egypt in the 16th century and became easily attainable for everyone socially and economically. Egypt's proximity to the Asian mainland and African border allowed for the convenient introduction and accessibility of tea. Tea has become a symbol of Egypt, and its consumption has been embedded in their culture from the beginning.
Unlike British or Chinese tea culture, where tea is primarily enjoyed at specific times or during intricate ceremonies, tea is drunk morning, noon, and night in Egypt. Tea is an everyday necessity, served with every meal, and enjoyed by every social class. In fact, tea is the second cheapest beverage after water!
The focus is placed more on drinking tea with loved ones than the quality of the tea itself. Besides drinking at home, it is common to spend mornings or evenings at cafes sipping tea, smoking hookah, and playing backgammon or dominos. For convenience, tea bags are often filled with ground-up tea leaves. The bitterness from the low-quality tea is usually masked by adding sugar and fresh mint. Tea is often accompanied by a pastry, like baklava or basbousa (cake filled with cream).
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Egyptian cuisine is known for its diverse flavors and innovative dishes. Many custom tea beverages unique to their country have been created and enjoyed for years.
In Egypt, tea is called "shai"; it holds a special position that even coffee can't rival. Egypt consumes 65,000 to 75,000 tons of tea, including imports of earl grey, green tea, Assam, and flavored herbals. The tea is almost exclusively imported from Kenya and Sri Lanka. The Egyptian government considers tea a strategic crop and runs large tea plantations in Kenya. Green tea is a recent arrival to Egypt (only in the late 1990s did green tea become affordable) and is not as popular.
Tea plantations in Sri Lanka, one of the primary sources of tea for Egypt.
Varieties of Egyptian Tea
There are two main Egyptian tea varieties; Koshary and Saiidi.
Koshary Tea
Koshary tea is popular in Lower (Northern) Egypt and is a black tea brewed with cane sugar and fresh mint leaves for a light and refreshing drink. Koshary is prepared using the traditional method of steeping black tea in boiled water and letting it set for a few minutes. It's almost always sweetened with cane sugar and is often flavored with fresh mint leaves. Milk may or may not be added. Koshary tea is usually light, with less than a half teaspoonful per cup considered to be near the high end.
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Saiidi Tea
Saiidi tea is most often enjoyed in Upper (Southern) Egypt and is black tea boiled over a hot flame for an extended amount of time, giving it a very bold and bitter flavor. Saiidi tea is common in Upper (Southern) Egypt. It's prepared by boiling black tea with water for 5 mins over a strong flame. It is also sweetened with spoonfuls of cane sugar to balance the bitterness. Saiidi tea is extremely heavy, with 2 teaspoonfuls per cup being the norm. It's sweetened with copious amounts of cane sugar - a necessity as the formula and method yield a very bitter tea.
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Herbal Teas in Egypt
Along with enjoying tea from the actual Camellia sinensis plant, herbal teas are widely consumed in Egypt and many other Middle Eastern countries. Besides true tea, herbal teas (or tisanes) are often served at Egyptian teahouses, with ingredients ranging from mint to cinnamon and ginger to salep; many of these are ascribed medicinal qualities or health benefits in Egyptian folk medicine.
Three of the most famous Egyptian drinks are called Sahlab, Karkade, and Yansoon.
- Sahlab is primarily enjoyed during the colder months and is made from the grounds of an orchid bulb. It is combined with milk, spices, and chopped pistachios and can be compared to a chai tea latte.
- Karkade is brewed hot or cold and comes from boiling dried hibiscus leaves. Sugar is sometimes added for a sweet and tart treat, reminiscent of cranberry juice. Karkadeh (Arabic: كركديه) is a traditional beverage made in Egypt and Sudan by infusing dried petals from the roselle flower in water. To prepare karkadeh, dried roselle petals are combined with water and brought to a boil. The mixture is then simmered for an additional 5 to 10 minutes to extract the full flavor of the roselle. After boiling, the liquid is strained to remove the petals, and sugar is added to achieve the desired sweetness. Alternatively, karkadeh can be prepared using a cold brew method. In this approach, dried roselle petals are soaked in cold water and left to steep overnight. The following day, the mixture is strained, sweetened to taste, and served chilled over ice. Karkadeh holds a prominent place in Egyptian social and cultural practices. Traditionally, it is served during wedding celebrations, symbolizing joy and prosperity. Many locals unsubstantially associate karkadeh with ancient Egyptian traditions. It is believed that the drink was favored by the pharaohs and has been consumed for centuries due to its perceived health benefits. The beverage is widely available throughout Egypt, from street vendors to traditional cafés, reflecting its integral role in Egyptian social life. The preparation of karkadeh involves soaking dried roselle petals, a practice that has become a cherished ritual in Egyptian households. Karkadeh is rich in antioxidants and vitamin C, offering potential health benefits. Studies have indicated that regular consumption of roselle tea may help in lowering blood pressure and cholesterol levels.
- The last beverage, Yansoon, is often used as a remedy for colds and sore throats. It is very rich in flavor and is made from aniseeds.
Karkade (Hibiscus Tea), a popular herbal tea in Egypt
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In Egypt, the action of drinking tea means more than the drink itself. It is about sitting, enjoying a cup, and creating deep connections with others. Learning about Egyptian tea culture was a great reminder to slow down and enjoy the simple things in life.
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