You may have experienced the exotic flavours of Masala Chai or Kadak Tea, there are variations upon variations of spiced tea that come from the sub-continent but Middle Eastern Tea is a distinct variant that uses specific spices that spice mixes with the aim for more fragrance than taste.  Middle Easter Spiced Tea can range from the Saffron focused Iranian tea, to Cardamom teas from the Arab countries along the Gulf including Iraq.  Omani tea uses a little bit of Mastaki while the Lebanese variations include Rose Water or Orange Blossoms in the Syrian options.  Although Yemen is known for coffee, the odd tea cups would have clove infusions as well.

Middle Easter Spiced Teas are simpler and more subtle than their eastern neighbours’ from South Asia, and tend to focus on one spice ingredient rather than a mix of various layered flavours. Cardamom and Saffron are by far the most common, and sometimes put together but generally speaking its one or the other given that both flavours can overpower each other.

In some cases sugar cubes or sticks can also be infused so that as you mix your tea the flavours seep into the brew.  The key is not to put too much.  Of course that will depend on personal preference; in most cases less is more and then a little bit extra is added to the side for those that want stronger flavours.  For a full pot of tea 4-5 crushed cardamom pods or a full pinch of saffron threads would do the trick.  Rose water and orange blossom can be very strong so half a teaspoon maybe enough to give a pleasant taste, while Yemeni tea can have 3 to 4 cloves for a full tea pot.

In the end the presentation is equally important never having tea by itself.  A range of sweets would be the norm but if your going for a light option, a Turkish delight, small baklava, or a Mamool/Kleecha date pastry on the side of the tea saucer is ideal.  Served with tea in a small finjan (coffee cup the size of an espresso cup) or estekan (small tea glasses).

Teabags are rarely added ot the cup, rather they are used for the entire tea pot and left there depending how dar one wants the tea – in most Arab households a dark tea is preferred.  This also gives the flexibility of filling a tea cup half way and lightning it up with hot water if someone prefers the lighter option.  In a tray with guests first, usually oldest to youngest, and cups are filled without question – don’t ask, just fill it up to your guests anytime you see an empty cup, until they drink it half way and leave it there.

Here’s to many more tea times whether Middle Eastern style or otherwise!