I am not a big tea fan. Though I recall once serving tea and tangerines to my dolls, tea, in our house, was strictly medicinal. It was reserved for dosing sore throats and barking coughs.
Moroccan friends, however, introduced me to a different world of tea.
Imagine a small room, wintry but for small kerosene stove glowing red in the corner. Atop sits a tiny, dented aluminum teapot, its contents, a handful of tea leaves, a bunch of greeny mint, ample sugar, and a bit of water, simmering merrily. My hostess pours a smidgen into a glass, topping it up with boiling water. Then raising it head-high, she deftly pours its contents down into a second glass on the table below. Again and again she pours the golden stream through the air from glass to glass. Then she hands me my tea. Voila. The minty liquid has become cool enough to drink. Ah, the fragrance, the elegance.