From the fifties to koshary.. A dictionary of tea in Egyptian cafes | Miscellaneous

In the ancient folk alleys, on the crowded sidewalks of cities, and between the sounds of dice and the clink of glass cups, tea in Egyptian cafes does not seem like just a passing drink, but rather an entire daily language that carries its own vocabulary, so much so that the customer can ask for his cup with one word that the “teacher” understands immediately without explanation or detail.

As the world celebrates World Tea Day, Egyptian cafes are returning to reveal their unique popular dictionary, a dictionary that was created over decades of long sessions and daily stories, until each type of tea has a name, a story, and a method of preparation that differs from the other.

At the forefront of this vocabulary is “50th tea”, which is a medium-sweet tea, prepared with boiling water and a quantity of tea leaves, and is usually served in small cups suitable for quick morning sessions or workers’ mid-day breaks.

As for “Koshari Tea,” it has a name that reflects the mixing of ingredients together. Tea leaves and sugar are placed first, then boiling water is poured directly over them, giving a strong taste that patrons of popular cafes are accustomed to.

For lovers of aromatic flavours, “janaini tea” is prepared, where mint leaves are added while the tea is steeping and left for a few minutes until the water absorbs the scent of mint, turning the cup into an ideal companion for long evening conversations.

Fresca tea

On the other hand, some customers prefer “Fresca tea,” which is a light tea based on a small amount of tea leaves with sugar, then boiling water is poured over it, leaving it with a calm taste that suits those who do not prefer strong concentration.

The Egyptian tea dictionary is not complete without “bosta tea”, which is served in a traditional way while sugar is added separately while drinking, leaving everyone the freedom to adjust the taste as they wish.

As for “flying tea”, it is the quickest option in relatively modern cafes. It is prepared using a tea bag with boiling water and sugar, then left until it reaches the required degree of concentration, while “Banor tea” retains its ancient character, as the tea is boiled inside the refrigerator over low heat to give a more intense flavour.

In another corner of the popular menu, “white water tea” appears, which is a very light tea with a light color, prepared with a small amount of tea leaves with boiling water, and is often requested by the elderly or those who prefer a calm taste.

As for drinks mixed with milk, they have their own presence, as “Minh Feh Tea” is known for adding boiled milk to the tea over low heat, while “Nubian Berber Tea” is served with a lighter mixture that combines a little tea with boiling water and a little milk, in a recipe linked to Nubian cuisine and its warm sessions.

Between these funny names and daily rituals, it seems that Egyptian cafés were not satisfied with serving tea, but rather created an entire popular dictionary for it, which patrons memorize by heart, and pass it down like ancient stories, so that a cup of tea in Egypt remains more than just a hot drink. Rather, it is part of a social memory and a daily culture that will not disappear.