The national drink of Morocco, also known as "Berber whisky".
Moroccan mint tea is typically prepared in a small, elaborately engraved tea pot with a long spout and narrow handle. Chinese gunpowder tea is steeped, along with generous chunks of sugar and a bunch of mint leaves (the fresher the better) to cut the bitterness of the tea. Allow the tea to steep, and then serve in small glasses. Experts pour the tea from a height of 2 feet or more, to create a froth at the top of the glass.