The tea vendor's hands moved like prayer—measuring leaves, pouring water, measuring time itself. Steam curled between us in the narrow Marrakech alley where tourists never ventured, where the morning light fell in amber shafts through gaps in the corrugated metal overhead.
"You drink," he said, not quite a question.
The glass was small, delicate, impossibly hot. Mint leaves swirled in golden liquid that tasted of earth and sweetness and something I couldn't name—perhaps patience, the kind that comes from doing one thing perfectly for forty years.