Attention food and beverage anthropologists: this is not the correct technique for Moroccan mint tea pouring, also known as ‘Berber whisky’. You’re supposed to pour it in the cup, then pour it back in the pot, no less than three times to ‘aerate’ the tea. (Can it possibly make any difference? It does look good.)
Normally we try to choose a café with a mixed crowd, but after seating ourselves we noticed it was only guys. Good thing clueless tourists with broken French can get away with anything, no matter how wrong our behavior.
