I once spent some time with a Moroccan aristocrat talking about their style of mint tea. The traditional has been there because of a few important elements: first and foremost being tea, mint and sugar as an important element for their overly normal plain and unbalanced diet: bread. Sugar and tea are still two major commodities in that country today. The other reason, the princely young man told me, has been the occasion of making tea round the big brass boiler pot when he has the warmest memories of his father. I think he meant its a time for the family to get together.
To me, the tea is exceedingly sweet, almost syrupy, and there is not much importance for the quality of the tea, as long as it is there and quite green.
