Ingredients
Traditional ingredients of Ataya:
- Chinese green tea beans (Gunpowder): 3 to 4 tablespoons
- 1 generous bouquet of fresh fragrant mint
- White sugar in pieces or powder (progressive quantity for each step)
- Filtered water and embers or traditional stove (stove)
Preparation
- First glass (Lewel – strong and bitter): boil the water with the green tea in the teapot (barada). Rinse once to remove excessive bitterness, then boil for 10 minutes with a small dose of sugar. Transfer several times from top to bottom between small glasses to create a thick, creamy white foam.
- Second glass (Niari – balanced and fragrant): add a little water, a nice handful of fresh mint and a more generous dose of sugar. Bring to the boil and whip up the foam with dexterity.
- Third glass (Niete – sweet and sweet): add water again, lots of mint leaves and a good quantity of sugar to obtain a very sweet and digestible tea.
- Tasting: savor these three symbolic stages with friends or family, accompanied by warm discussions.