Step 1: The tea tray (10 inch round cake pan), tea glasses (1/2 cup), sugar bowl, loose tea, and tea spoon come off the shelf.
Step 2: The gas stove is lit (with matches or with flint, as Clare showed us)
Step 3: The kettle is filled with tap water, from a big container on board.
Step 4: The kettle is boiled, and the glasses are rinsed with boiling water. To do this, cardboard is needed to wrap the handle of the kettle or else you will be burned.
Step 5: Tea is spooned out carefully into the glasses. Captains take 1 spoonfuls, but we only take half (Egyptian spoonfuls are HEAPING spoonfuls).
Step 6: Sugar is added. Captains take 3 spoonfuls, and we started off taking 2, but weaned ourselves to 1.
Step 7: Hot water is added, and stirred.
Step 8: Drink the tea after it cools a bit and everything settles.
Step 9: Carefully lean over the edge of the felucca and hold the glass tightly and dump the tea leaves into the Nile.
Repeat 6 times a day at least.