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Wormwood Tea (Atay b'Chiba)

Serves 4 Beverage vegetarian, Beverages

Wormwood Tea (Atay b'Chiba)

In the chilly months of the northern Moroccan regions and the Rif, Wormwood Tea, or Atay b'Chiba, becomes a comforting staple. This aromatic infusion is cherished for its warming qualities, offering a bitter embrace that contrasts with the crisp winter air. While mint might occasionally make a guest appearance, the true star remains the dried wormwood, lending the tea its distinctive character.

With each sip, expect a dance of bold bitterness and subtle sweetness, rounded by the earthy undertones of Chinese gunpowder green tea. The wormwood's assertive flavor commands attention, making this tea a mindful indulgence best enjoyed slowly, savoring its complex layers and warming essence.

Ingredients

  • 1 tbspChinese gunpowder green tea
  • 1 tspdried wormwood (chiba)
  • a few sprigsfresh mint — optional
  • 2–4 tbspsugar — to taste
  • 1 L (4 cups)boiling water

Method

  1. Place 1 tablespoon of Chinese gunpowder green tea in a small teapot or heatproof glass pitcher. Rinse the tea by pouring a small amount of boiling water over it, swirling gently, and then discarding the water. This step helps to open up the tea leaves and remove any dust.
  2. Add 1 liter (4 cups) of boiling water to the rinsed tea leaves. Allow the tea to steep for 2 minutes. This initial steeping releases the robust, slightly smoky flavor characteristic of gunpowder green tea.
  3. After 2 minutes, add 1 teaspoon of dried wormwood (chiba) to the teapot. If you wish to include mint, add a few sprigs at this point. Stir in 2 to 4 tablespoons of sugar, depending on your preference for sweetness. Allow the mixture to steep for an additional minute. The wormwood will impart its strong, bitter aroma, which should be balanced by the sweetness of the sugar.
  4. To mix the flavors thoroughly, pour the tea from a height of about a foot into another pot or heatproof pitcher, then back into the original pot. This aerates the tea, enhancing its aroma and ensuring a uniform taste. The tea should smell bitter-green and aromatic, not overly medicinal.
  5. Serve the tea in small glasses, typical of Moroccan tea service. The tea should be sipped slowly to appreciate its complex flavors, with the wormwood's bitterness leading the taste experience.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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