Mastering the art of making Moroccan tea is well worth the effort it involves. To make about a litre of tea, first heat the teapot. Add about 1 1/2 Tablespoons of green tea, a handful of fresh whole mint leaves with their sprigs intact, and between 150 - 180 grams of lump sugar. Swirl the liquids around and then quickly pour out the water, taking care not to lose any of the leaves or undisolved sugar. (Moroccans swear this takes the bitterness out of the tea). Add the mint and and more sugar to taste and pour in about 1 litre of boiling water. Let the mixture brew for about 6 - 8 minutes.
The technique of pouring the tea is almost as crucial to the success of hosts as the quality of the tea they use. This becomes easier to understand when one realizes that all Moroccan tea pots have long, curved pouring spouts and this allow the tea to be poured into even the tiniest of glasses from a height of half a metre or more. Practice is definitely advised before trying this with your guests. Moroccans like their tea lightly flavored by herbs, only rarely is it served "neat". The most popular herb added to tea is mint
The origin of tea in Morocco is much debated. Several theories attribute it to various sources. One claims that Morocco's taste for green tea evolved from the first Phoenicians who visited the area. Another asserts it originates from Andalusia at the time of the Spanish reconquest. Yet another hypothesis extends further back in time to the Berbers, the first inhabitants of North Africa, who originally came from Central Asia.