In northern Egypt, tea is made in a way called koshara. Black tea leaves are left in boiling water for a few minutes and then the tea is sweetened with cane sugar and fresh mint leaves. It is usually relatively weak, it is prepared from only half a teaspoon of tea per cup. In southern Egypt, on the other hand, they like a very strong tea called saiidi. It is prepared by brewing black tea with water on a very strong flame for about 5 minutes. Use at least two heaping teaspoons of tea per cup. When the tea is brewed, it is sweetened with a good amount of cane sugar. Saiidi tea is often completely opaque black and will almost surprise you that it is still in a liquid state.