has diminished flavor. A simple and practical method runs as follows: In a teapot, combine two teaspoons of tea-leaf with a half liter of boiling water. Allow it to steep for at least 15 minutes. Without stirring, filter the mixture into a stainless steel pot, so that the tea leaves and coarse powder are removed. Add sugar (about one teaspoon per 100 milliliters). Bring to boil over a medium heat (this helps the sugar dissolve). Fresh mint leaves can be added to the teapot, or directly to the cup. A more complex method is as follows: The tea is first put in the teapot and a small quantity of boiling water is added. The tea is left to infuse for approximately 20–30 seconds. This initial liquid is poured out and kept aside. This is the "spirit" of the tea and will be added back after the tea is washed, to restore the "spirit" (the "spirit" of the tea is essentially a strong, deeply flavored liquid from the initial infusion, which adds extra flavor to the final infusion). The tea is then "cleaned" by adding a small quantity of boiling water; that is poured out after one minute (to lessen the bitterness). This process may be repeated more than once. Mint and sugar are added (amounts vary; approximately five teaspoons of sugar for one teaspoon of tea leaves is typical), and water at the boiling point is then poured in the pot. The pot may then be taken to heat and further boiled to increase the flavor of the infusion. After three to five minutes, a glass is served and poured back in the pot two to three times to mix the tea. Tea is then tasted (sugar if needed may be added) until the infusion is fully developed. Traditionally, the tea is served three times. The amount of time it has been steeping gives each of the glasses of tea a unique flavor, described in this famous Maghrebi proverb: The first glass is as gentle as life,the second is as strong as love,the third is as bitter as death. In popular culture In one of Nass El Ghiwane's most popular songs, Es-Siniya (), the tea tray is used as a metaphor to discuss the hardships of migrating from the countryside to a big city such as Casablanca. See also Arabic tea Algerian cuisine Tunisian cuisine Moroccan cuisine Libyan cuisine Libyan