A recipe for exotic Moroccan tea made it through production last week just before I came down with the terrible flu that’s going around—high fever, chills, hacking cough, laryngitis and zero energy. It was not pretty.
Before I got sick, I had great fun perfecting my ability to pour tea high above trays of sparkling, jewel-colored tea glasses, trying to capture the perfect photo to display on the site. The aroma of the Chinese green tea and fresh mint filled the air, while we rewarded ourselves with sweet sips in between shots. At once exotic and sensuous, this tea makes a lovely alternative to ordinary green tea.
While I languished in the land of the living dead, I envisioned Moroccans ceremoniously pouring tea for their families and guest from long-spouted silver and brass tea pots decorated with classic Moorish designs. When I awoke from a nap, my husband Perry surprised me with a tray of raisin toasts and his own fresh batch of the fragrant tea. “How hard could it be?” he asked. “Just take a little tea, a couple of sprigs of mint from the garden, and add sugar.” It was very good—sure proof that this tea is simple to make. And to cheer me up even more, Perry served it in a beautiful Moroccan tea glass that he found among our photo shoot props.
Moroccans joined the tea drinking world in the 18th century and are now one of the top importers of green tea in the world. Queen Elizabeth I gifted the king of
For me, tea trays were the bright spots during my few days with the flu. Made with love, they supplied warmth and beauty to comfort an aching body and hasten my recovery. In fact, I enjoyed them so much that I might continue my daily Moroccan ritual even when I’m feeling just fine!