Attaya

🫖 Green tea served in three small successive rounds with sugar and mint.

Ingredients

• 10 g food-grade gunpowder green tea
• 900 ml potable water, three lots of 300 ml, plus hot water to compensate evaporation
• 60 g sugar, divided 15 g first round, 20 g second and 25 g third
• 10 g washed fresh mint, split between second and third rounds

Preparation

Ready stovetop-safe metal teapot, four heatproof glasses, tray and sieve; wash mint. Never block spout or burn charcoal indoors.

Put tea and 300 ml water in pot. Bring to a gentle simmer and maintain about 10 minutes without drying or overflowing.

Add first 15 g sugar. Strain into heatproof jug, keeping leaves in pot; top up if needed with hot water to about 200 ml served liquid.

Optionally foam with low-height transfers over tray, avoiding scalding splashes. Divide four 50 ml glasses, cool comfortably and serve; rinse glasses.

Add 300 ml water to same leaves, 20 g sugar and half mint. Simmer about 8 minutes, strain and adjust to 200 ml. Divide four glasses and cool before serving.

Add final 300 ml water, 25 g sugar and remaining mint to leaves. Simmer about 8 minutes, strain, adjust to 200 ml and serve similarly. No obligation to drink all rounds.

Discard leaves and clean utensils. Yield is four people with three roughly 50 ml glasses each; one-hour schedule includes waits and conversation.