Tea Culture Guide

Tea is the national drink in Egypt, and holds a special position that even coffee cannot rival. In Egypt, tea is called "shai". Tea packed and sold in Egypt is almost exclusively imported from Kenya and Sri Lanka. The Egyptian government considers tea a strategic crop and runs large tea plantations in Kenya. Egyptian tea comes in two varieties: Koshary and Saiidi. Koshary tea, popular in Lower (Northern) Egypt, is prepared using the traditional method of steeping black tea in boiled water and letting it set for a few minutes. It is almost always sweetened with cane sugar and is often flavored with fresh mint leaves. Adding milk is also common. Koshary tea is usually light.

Saiidi tea is common in Upper (Southern) Egypt. It is prepared by boiling black tea with water for as long as 5 minutes over a strong flame. Saiidi tea is extremely heavy. It is sweetened with copious amounts of cane sugar (a necessity since the formula and method yield a very bitter tea). Besides true tea, herbal teas are often served at the Egyptian teahouses, with ingredients ranging from mint to cinnamon and ginger to salep; many of these are ascribed medicinal qualities or health benefits in Egyptian folk medicine. Karkade, a tisane of hibiscus flowers, is a particularly popular beverage and is traditionally considered beneficial for the heart.