In Tunisia, tea is more than just a drink — it’s a ritual of hospitality, a pause in the day, and sometimes, a little luxury. One of the country’s most iconic variations is pine nut tea (thé aux pignons / shai bil pignol): a glass of sweet, fragrant green or black tea served with a spoonful of raw pine nuts floating on top.

The first time we tried it was in a café in Sidi Bou Said, overlooking the Mediterranean. The tea came steaming hot in a tall glass, sugar swirling at the bottom, pine nuts bobbing on the surface. It was fragrant, nutty, and indulgent — like sipping tradition with a twist of decadence.

Pine nut tea is often enjoyed in the afternoon or evening, especially in cafés or at family gatherings. It’s a symbol of refinement: pine nuts are expensive, so adding them to tea turns a simple drink into a treat. The nuts soak up the hot tea, becoming soft and flavorful, eaten with a spoon once the glass is empty.

It’s also a social drink — a sign of generosity when served to guests. And though it feels fancy, it’s deeply Tunisian: bold in flavor, simple in preparation, and meant to be shared.