At a Moroccan restaurant, dessert will oftentimes be served with hot green tea that has been flavored with spearmint and sugar. The tea most oftentimes chosen is Chinese gunpowder green which is 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 pot is raised high above the glass while pouring. This is not only for effect, but likewise to oxygenize the tea, and it results in a bit of froth on top of the tea. The guests are served a glass of tea over their meal. With each subsequent glass of tea, more water and sugar are added to the pot, but no more tea.Photo from here
