I was watching a cookery programme earlier on Moroccan food. They made a tea from an infusion of gunpowder tea leaves, or any smoky tea and lots of fresh mint and sugar. Given Morocco is a very hot country it sound really refreshing. You could use just a little of the dried tea but I think it sounds essential to round off the finished taste.
They poured boiling water over the gunpowder and poured off the first cup and discarded as it is bitter. Then they added loads of fresh mint and sugar to the pot and topped up with water. The secret is not to stir the pot. Don't know if pouring from a great height is essential but it is part of the ritual.