Senegalese tea culture

Ataya, also Attaya, Ataaya, in several countries of the West African coastal region the name given to the usual method of preparation of green tea as well as for the so- prepared beverage.

Green tea arrived on the Teeroute of China to the Maghreb countries and Mauritania through the Trans -Saharan trade to West Africa. With the tea, the Berber -Arab tea culture of Northwest Africa also spread in the black African countries, Senegal, Gambia, Sierra Leone and Liberia.

Name

The name has the same Ataya Maghrebi origin. The Berber word Atay for "tea" was without the definite article in the Moroccan - Arabic and by the spread to the south of the Arabic dialect of Mauritania, the Hassaniya taken over. In Atay is as in English "tea" and very many other languages ​​the corresponding Chinese characters included, which will chá or te pronounced. The ending-a is likely to be a regional pronunciation relief.

Preparation

When pouring, the tea from a small enamel pot, which was previously heated to a warmer, from an elevated position (approx. 30 cm) often artfully poured into small glass cups. It is then poured into a rapid procedure about three times in a second cup back and forth until the tea is frothy. The more often you repeat this procedure as the better ( less bitter) the tea is. He cools off a little - but it is still very hot. He is drunk then with a lot of sugar and if available garnished with mint or peppermint leaves. Or the mint leaves are the same with boiled.

The tea is drunk while almost all day and night, preferably after a meal with family or guests. It is to serve green tea in three infusions, of whom it is said:

• The first was bitter as death
• The second lovely as life
• The third sweet as love

It is considered appropriate host gift when you, Green brings the master of the house to which you are invited to tea and sugar.

Regional variations

In Gambia, the specialty of teas from Kinkeliba leaves is prepared next Ataya with green tea.