Organic Premium 41022 Libya Desert Tea

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Organic Premium 41022 Libya Desert Tea

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What is the traditional libyan mint tea ?

Libyan mint tea, or Shahi A’ala, shares many similarities with Moroccan mint tea, but there are several essential differences, especially in presentation and ingredients. In Lybia, the tea is traditionally made without sugar, although these days it is often added, and Libyan mint tea always has a layer of slightly yellow foam on top, through which the tea is drunk. The last glass of tea is made even more special with the addition of boiled skinless peanuts or roasted almonds.

As with Morocco, tea became popular in Lybia during the 19th century, although back then it was something that only the rich and important would serve to family and guests. Over time, as it became more accessible to ordinary people, the famous Alla came to be, along with the Libyan tea utensils and Libya’s distinctive way of presenting the finished beverage. The Alla is usually made of coloured and decorated metal, these days mostly stainless steel, and there are three other containers of differing sizes that go along with it: the largest is for the sugar, the next size holds tea, while the smallest of the three is for incense. Like Moroccan tea, Shahi al-Alla is part of the Libyan culture, served to guests as a sign of a warm welcome, and as with Moroccan tea, it is rude to hurry over it: to serve and drink tea in the Western style is considered rude, like saying to someone ‘Hurry up and leave!’ and that is the very opposite of the hospitality that accompanies mint tea in the Arabic world. The first time I was offered Lybian tea was in the home of a friend. It was served on a small round table covered with a beautiful heavy tablecloth, on top of which were a tray, special teacups, and various pots – one pot was for tea and one for water. In addition there was the sugar holder, a metal cup called a Ligama, a small pot for incense and a sponge for cleaning.