Today's Edition
SARA ALZAABI (ABU DHABI)
A cup of tea can carry much more than flavour, and its story does not necessarily end with the last sip.
For Emirati entrepreneur Fatma Ahmad Almoosawi, tea began as family tradition. She then went master the art with sustainable practices thrown in.
Her grandfather and late father’s passion for tea inspired Chai by Ygnd El Ras, the UAE’s first eco-friendly tea brand, before Almoosawi became the first certified Emirati Tea Master.
Today, she brings heritage together with science and sustainability, transforming tea waste into compost, patented water purification and natural inks.
"I felt that this legacy deserved to continue, but in a way that reflected my own identity and vision,” she told Aletihad.
In 2017, she founded Chai by Ygnd ElRas, initially as a small venture.
As the business developed, however, she wanted to understand tea beyond the commercial side, studying its scientific, sensory and cultural dimensions before earning her Tea Master certification.
"For me, this achievement is not just a title, but a responsibility. It is my responsibility to represent Emirati women in a specialized and unconventional field, to present tea culture professionally, and to contribute to building a deeper understanding of this sector locally."
Al Moosawi aims to position the UAE beyond tea consumption by building Emirati expertise, brands and experiences with global reach.
Al Moosawi said tea is central to Emirati hospitality, with local traditions giving it a distinctive identity through flavours such as saffron, cardamom and mint.
“This gives the cup a local character that reflects our taste and identity.”
Family traditions are particularly important, with individual households often having their own blends and preparation methods.
At the same time, she is seeing Emirati consumers become more knowledgeable about what is inside the cup.
Attention is increasingly turning to the origin and quality of tea leaves, water temperature, preparation and steeping time rather than flavour alone.
Al Moosawi said the UAE’s growing speciality tea market offers strong opportunities, supported by its diverse population, sophisticated hospitality sector and rising demand for quality.
She said the market could also serve as a testing ground for homegrown brands with global ambitions.
But she said building a globally competitive tea brand requires more than the product itself.
“A brand needs an identity, a story, consistent quality, and genuine product knowledge.”
Her own venture has expanded from family-inspired blends into tea experiences, workshops, hospitality, partnerships and sustainability.
“I believe we have a real opportunity to create Emirati tea brands that reach the world, provided we don't try to imitate global brands, but rather offer the world what makes us unique.”
Al Moosawi's environmental science background also led her to explore how discarded tea leaves could be reused.
“Is the value of these leaves truly exhausted, or can a new cycle begin from them?”
Her research examined the potential for used tea leaves to absorb heavy metals from water and resulted in a patent in the UAE.
The idea subsequently developed into ReLeaf by Ygnd ElRas, which explores ways of turning used tea leaves into new applications and products, including compost.
“For me, the gap isn't just in recycling, but in rethinking the entire product lifecycle.”
Her ambition is to demonstrate how even a product as familiar as tea can contribute to the circular economy, food security and sustainability.
Becoming a Tea Master also meant learning to assess tea far beyond whether it simply tastes good.
Quality assessment begins with the dry leaf: its shape, size, colour and aroma, before moving to the brewed tea's colour, aroma, texture, balance, flavour and aftertaste.
Tea experts also need knowledge of growing regions, varieties, production and processing methods, alongside a trained sensory memory capable of distinguishing aromas and flavours.
“Every cup can be a new learning experience.”
One misconception she wants to challenge is that every tea should be prepared in the same way.
Water temperature, leaf quantity, and steeping time vary depending on the tea, while darker colour does not necessarily indicate greater strength or quality.
Technology could bring another transformation to the sector.
Al Moosawi sees AI supporting tea cultivation, production and supply chains by improving resource management, forecasting demand and reducing waste.
It could also help consumers understand their tea and receive personalised recommendations.
Tea remains connected to human senses, hospitality and social interaction, she said, regardless of how sophisticated the technology becomes.
Ultimately, Al Moosawi hopes the UAE can become a regional hub for tea culture, trade and innovation, supported by its hospitality sector and entrepreneurial ecosystem.
