Ataya is much more than a drink: it is a true social ritual of hospitality, friendship and sharing in Senegal. Traditionally prepared on a small charcoal stove, it is enjoyed in three successive glasses, each having its own symbolism and aromatic intensity.
Ingredients
- Chinese green tea (Gunpowder): 1 to 2 small tea glasses of tea leaves
- Naana: 1 generous bunch of fresh fragrant mint
- Powdered sugar: 1 to 2 glasses (depending on desired level of sweetness)
- Water: 3 to 4 glasses of water
- Optional flavor: A vanilla pod or a touch of ginger
Instructions
1. Rinsing the leaves (washing): Place the green tea leaves in the barada. Add half a glass of boiling water, stir gently to rinse the leaves and discard this first water. This helps reduce the initial bitterness of the tea.
2. Infusing and boiling: Fill the teapot with clean water. Place the teapot on the stove or over low heat and let it boil slowly until you obtain a full-bodied, dark infusion.
3. The art of moss (Ataya moss): Pour the hot tea into a small glass, then transfer it from one glass to another, raising your hand very high to create a continuous stream. Repeat this action several times until you obtain a thick, dense and creamy foam which lines the top of the glasses. This foam is the signature of a successful tea.
4. Adding mint and sugar: Add the sugar and fresh mint leaves to the teapot. Return to simmer for a few moments over very low heat so that the mint aromas diffuse without burning.
5. The three-step service:
- 1st glass (the first): Full-bodied, strong and bitter as death.
- 2nd glass (the second): Softer, minty and pleasant like life.
- 3rd glass (the third): Very sweet, suave and fragrant like love.