Ingredients
- Green Tea Leaves: 1 to 2 small glasses of Chinese gunpowder green tea.
- Fresh Mint: A large bunch of fresh spearmint (Naana).
- Sugar: 1 to 2 cups (Ataya is traditionally very sweet).
- Water: 3 to 4 glasses.
- Flavoring (Optional): Some add a piece of dried vanilla pod or a bit of ginger.
Instructions
- The First Boil (The “Wash”):
- Place the tea leaves in the teapot (barada) and add a small amount of boiling water. Swirl it around and pour out the liquid. This “washes” the leaves to remove bitterness.
- Brewing:
- Add fresh water to the teapot with the washed leaves. Place the teapot on a small charcoal stove (fours) or a gas burner.
- Let it boil until the tea is very strong and dark.
- The Foam (The Art of Ataya):
- Pour the hot tea into a glass, then pour it back into another glass from a significant height.
- Repeat this process several times until a thick, stiff foam forms at the top of the glasses. This foam is essential for a “successful” Ataya.
- Sweetening and Minting:
- Add the sugar and the fresh mint leaves to the teapot.
- Let it simmer for a few more minutes so the mint infuses properly without burning.
- Serving:
- Pour the tea into the glasses, ensuring each glass retains its layer of foam.
- Round 1 (L’amer): Strong and bitter (The “Bitter like death” round).
- Round 2 (Le Moyen): Mentholated and sweeter (“Sweet like life”).
- Round 3 (Le Sucré): Very sweet and very minty (“Sweet like love”).