Sage tea

Origins and meaning

Tea arrived in the region later than coffee, but over the past century or more it has become the most common everyday drink in Jordan. Sage, called maramiya in Arabic, grows wild on the hills of Jordan and the wider Levant, and people have long added it to hot drinks for its aroma. In Bedouin culture, tea is offered to every visitor who arrives at a tent or camp, often before any conversation begins. In homes and offices across the country, offering tea is a basic gesture of courtesy.

Ingredients and how it is made

The ingredients are simple: loose black tea, water, sugar and sage leaves, either fresh or dried. Water is brought to the boil in a teapot or kettle, the tea leaves are added, and the tea is allowed to brew strongly. A few sage leaves are added towards the end, or placed directly in the pot or the glass, so that their flavour comes through without becoming bitter. Sugar is usually stirred in generously, either in the pot or in each glass. In the desert, the tea is often boiled in a blackened kettle set directly on the fire.

How and when it is drunk

Sage tea is served hot in small clear glasses, often on a tray. It is drunk throughout the day: with breakfast, after meals, during visits and in the long evenings. Many Jordanians enjoy it after a heavy meal such as mansaf. At Bedouin camps, tea is offered on arrival and again around the fire after dinner. Guests should take the glass with the right hand. If you prefer less sugar, it is fine to ask, as hosts are generally happy to prepare it to your taste.

Variations and where to try it in Jordan

Sage is especially popular in the cooler months, while fresh mint, called na'na', is a favourite addition in summer. Some people use cardamom instead, and others prefer their tea plain. The amount of sugar varies greatly, from lightly sweet to very sweet. You can enjoy sage tea in homes, cafes, traditional restaurants and at desert camps throughout Jordan, especially in Wadi Rum. Dried sage is sold in markets and spice shops and makes a simple souvenir.

Related drinks and foods

Sage tea is the everyday partner of Arabic coffee, which is served on more formal occasions. It goes well with sweets such as harisseh, kunafa and qatayef, whose richness it balances. On a Jordanian breakfast table, a glass of sweet tea accompanies hummus, ful, falafel, manakeesh and bread with olive oil and za'atar. In many Jordanian homes, the kettle is rarely cold for long.

Frequently asked questions