I had about five ounces of this left yesterday after drinking it hot and sweetened, iced, sharing it with hubby, and then making (and eating) three Zoku Popsicles with it. I am in love with Moroccan Mint and now I want those little glasses from Harney and Sons and maybe a bunch of other Moroccan glasses, too, because THEY ARE SO PRETTY!!!!
Sigh. On a happy note, I did discover that if I buy 250 grams at a time I will save a dollar.
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Are the glasses they use in Morocco the same as a traditional Russian tea service, or different?
Different. You can get a whole nice set for a good price on Amazon. I love the big exotic Middle Eastern metal teapot for serving. But thats for putting fresh mint in and sometimes some gunpowder and lots and lots of sugar! (I ‘m sure you’ve been served this at some occasion as a Chanter!) ….This is why I grow mint!
I’ve had traditional tea service in restaurants, but have not had the honor of receiving hospitality in anyone’s home.
Doesn’t the metal change the flavor of the tea?
Probably.
They are different, but a similar size and shape more or less. Russian tea glasses seem to be clear or clear with website or gold filigree work and are usually used with a holder. Moroccan glasses are usually colorful and have more filigree work, and seldom have a holder. I have seen two styles with a ring of thicker glass near the middle, presumably to prevent burned fingers. I read that the glasses are to be filled aout halfway so as not to burn the fingers, and glasses should be held with the thumb on bottom and a finger in top for further protection against burning. One site said that if the tea is too hot for your fingers, it is too hot for your mouth, so apparently a wee bit of patience is required, something that took me a while to acquire when it comes to a fresh cup of tea!
Ya know, if this is what is traditionally used, then I would use it figuring that the flavor would be most authentic! The pot I’ve been served from in homes and cafe’s have been brass. There is no acid if only mint is used and sugar. (Don’t know about gunpowder tea or how much would be used) The flavor has always been wonderful!
I think it would depend on the metal also. I understand the sterling is supposed to “sweeten” both water and tea. Harney and Sons has a glass Moroccan pot that is pretty, and a great deal cheaper than sterling!
I love Steepster and tea! How much we have learned that would never have come to us otherwise!
I’d look for a stainless pot myself in the old style!
I believe brass or nickel plated brass is most traditional for the pot.
PS: 250 grams is a LOT of tea. Do you have a good storage system for that much leaf?
I believe it is about 9 ounces of leaf. I have a tea shelf and lots of tins, as well as part of one cabinet and a box. The 100 grams I bought will just be kept in the foil bag it came in. With guests drinking it, I don’t expect it to last terribly long.
Are the glasses they use in Morocco the same as a traditional Russian tea service, or different?
Different. You can get a whole nice set for a good price on Amazon. I love the big exotic Middle Eastern metal teapot for serving. But thats for putting fresh mint in and sometimes some gunpowder and lots and lots of sugar! (I ‘m sure you’ve been served this at some occasion as a Chanter!) ….This is why I grow mint!
I’ve had traditional tea service in restaurants, but have not had the honor of receiving hospitality in anyone’s home.
Doesn’t the metal change the flavor of the tea?
Probably.
They are different, but a similar size and shape more or less. Russian tea glasses seem to be clear or clear with website or gold filigree work and are usually used with a holder. Moroccan glasses are usually colorful and have more filigree work, and seldom have a holder. I have seen two styles with a ring of thicker glass near the middle, presumably to prevent burned fingers. I read that the glasses are to be filled aout halfway so as not to burn the fingers, and glasses should be held with the thumb on bottom and a finger in top for further protection against burning. One site said that if the tea is too hot for your fingers, it is too hot for your mouth, so apparently a wee bit of patience is required, something that took me a while to acquire when it comes to a fresh cup of tea!
Ya know, if this is what is traditionally used, then I would use it figuring that the flavor would be most authentic! The pot I’ve been served from in homes and cafe’s have been brass. There is no acid if only mint is used and sugar. (Don’t know about gunpowder tea or how much would be used) The flavor has always been wonderful!
I think it would depend on the metal also. I understand the sterling is supposed to “sweeten” both water and tea. Harney and Sons has a glass Moroccan pot that is pretty, and a great deal cheaper than sterling!
I love Steepster and tea! How much we have learned that would never have come to us otherwise!
I’d look for a stainless pot myself in the old style!
I believe brass or nickel plated brass is most traditional for the pot.
PS: 250 grams is a LOT of tea. Do you have a good storage system for that much leaf?
I believe it is about 9 ounces of leaf. I have a tea shelf and lots of tins, as well as part of one cabinet and a box. The 100 grams I bought will just be kept in the foil bag it came in. With guests drinking it, I don’t expect it to last terribly long.