Traditional Tea (Cha)
A timeless method for brewing the perfect cup of tea, emphasizing a precise three-minute steep to unlock robust flavor without bitterness. This traditional recipe calls for vigorously boiling water poured over loose tea leaves, optionally infused with fresh mint, peppermint, or dried orange peel for aromatic complexity. Served with milk and sugar, it offers a comforting and restorative experience typical of Parsi households.
Ingredients
- 4 teaspoons Loose black tea leaves (Use heaping teaspoons. Adjust strength to taste.)
- 4 cups Water (Cold, fresh water is best for boiling.)
- 1/2 cup Milk (Or to taste. For a richer 'milk tea', the recipe suggests boiling tea directly in milk instead of water.)
- 4 teaspoons Sugar (Or to taste.)
- 4 leaves Fresh mint leaves (Optional aromatic. Can also use peppermint leaves.)
- 1 piece Dried orange peel (Optional aromatic for a citrus note.)
Instructions
- 1Place cold water in a kettle on the stove and heat until it boils vigorously and bubbles.
- 2While the water is heating, place the dry tea leaves into a teapot. If using optional aromatics like mint leaves, peppermint, or dried orange peel, add them to the pot now.
- 3Once the water is boiling vigorously, immediately pour it over the tea leaves in the teapot and cover with the lid instantly. Let it steep for exactly three minutes—no longer.
- 4After three minutes, pour the tea into cups. Add milk and sugar to taste and serve immediately.