Making Bedouin Tea

Bedouin Tea Recipe

What you will need:

  • Teapot that can be used on the fire or gas cooker (no electric).  For this recipe I am using a 1.5 litre teapot
  • Tea glasses
  • 1 and 2/3rds tea glass of sugar
  • 2 and a 1/2 dessert spoons of Black loose tea - we prefer to use a large loose leaf - Ceylon
  • Optional herbs: Sage (fresh or dried), thyme (fresh or dried) or mint (fresh only). Usually a 2-4 inch "branch" is about right. We use sage as a warming herb in winter, mint as a cooling herb in summer, and thyme is good for the stomach. If you have a cold we will also add a squeeze of fresh lemon juice into the tea.


  1. Put the water to boil on the gas stove or on a fire if you are able (you get the best tea on the fire). This recipe is for a 1.5 litre teapot.
  2. At the same time add one full tea glass of sugar + a second glass about 2 3rds full.
  3. Wait until the water is boiling.
  4. Once boiling turn down the heat and add the tea. Use some caution as the tea will cause the water to froth up. Put into the water bit by bit. Blow on the surface if it looks to boil up and spill. Or remove from the heat.
  5. Allow the water to boil with the tea for a short period of time 5-10 seconds.
  6. Add any herbs you are using. 
  7. Allow to sit for a few minutes.
  8. Serve in tea glasses. Enjoy.

You are aiming for a nice rich red colour. The tea should not be too weak (yellow) or too dark (black). A too strong tea is better than a too weak tea.

We also enjoy to drink this tea for breakfast (or any time we get the opportunity) with powdered milk, or condensed milk.

Posted on April 26, 2017 and filed under About Wadi Rum, Culture.