Prep 10 mins
Cook 10 mins
An authentic Afghanistan tea recipe from bodhileaves blog.
- 6 green cardamom seeds
- 1 stick cinnamon (3-4 inches long)
- ginger powder
- 7.39 ml green tea (Peshawari style-if you can't find use regular green tea-1 tea bag-I use decaf)
- 354.88 ml water
- Bring 1 1/2 cups of water to a very light boil. Break the cinnamon stick into smaller pieces and add it to the water immediately followed by the cardamom seeds and a tiny pinch of ginger. too much will overpower the other spices.
- Simmer for a 5-10 minutes or until the water turns slightly yellow and emits a pleasant smell. The cardamom seeds will swell slightly.
- Turn the heat off, add the tea leaves, and stir.
- Let steep for 1-3 minutes or to taste.
- Strain and enjoy!
- To prepare larger amounts, multiply ingredients by the number of cups you wish to make and follow the same procedure.
I used loose green tea direct from the tea fields of China sent to me by a friend who lives there. While green tea isn't my all time fav this method makes it downright enjoyable. Any recipe that can make me truly enjoy a cup of green tea is worth 5 stars at the very least! Love the cinnamon and cardamom mix.
This was a quite different tea. The cinnamon and cardamom give the tea a kick. It is however far different than a traditional Chai tea. The use of green tea is an interesting choice. Will make again when in the mood for green tea with an added flavor.