Moroccan Mint Tea

[from wikipedia] "Moroccan tea culture (Arabic: اتاي‎ - Ataí) is defined by the way tea (exclusively green tea) is prepared and consumed in Morocco, where it is widely consumed with food. The tradition has also spread throughout North Africa, parts of the Sahel, and southern Spain. Tea occupies a very important place in Moroccan culture and is considered an art form. Morocco is one of the biggest tea importers of the world.

The method of preparation of Atai is relatively complex compared to methods used elsewhere. A large quantity of hard sugar cones or lumps (5 teaspoons for every spoon of tea) is used, and fresh mint is also an essential ingredient. Tea is cleaned with boiling water before being dried. This removes dust from shipping and supposedly makes the tea less bitter. Tea and boiling water are combined, and may be boiled further for several minutes. After that, sugar and mint are added and mixed into a teapot with a long, curved spout. The sugar may also be combined with the tea and water in the first infusion, rather than with the mint after brewing. Using a traditional curved spout allows the tea to be poured into tiny glasses from a height of approximately half a meter to form a foamy head. It is then returned once or twice to the teapot for a good mix."

(Photo is my own mint tea Moroccan style)