If you dine in a Moroccan restaurant anywhere in the universe, chances are that dessert will be accompanied by a cup of hot green tea, flavored with spearmint and sugar. The preferred Moroccan tea is Chinese gunpowder green, which is traditionally served in a glass. All the utensils such as a silver teapot, a brass hammer for sugar, and silver boxes of tea, mint, and sugar, are set out on a low table before the start of a Moroccan tea ceremony. These ingredients are then steeped in boiling water. Each person has three glasses for the tea. The teapot is raised high over the glass for pouring. This is not only for effect, but also to oxygenate the tea, and it results in a bit of froth on top of the tea. The guests are served a glass of tea throughout their meal. With each glass of tea, water and sugar proceed to be added to the pot but no more tea is added.
