Chai (Persian Black Tea)
Ingredients
- 1 tsp Loose-leaf Persian black tea
- 250 ml Water for teapot
- 2 slices Dried sliced bitter lemon
- 1 Rosebud (optional)
Instructions
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Boil fresh water in a kettle. Rinse the teapot with a splash of boiling water to warm it, then discard.
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Add 1 teaspoon of loose-leaf tea and the dried bitter lemon slices to the teapot. Pour in about 250ml (1 cup) of boiling water - just enough to steep a strong concentrate.
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Place the teapot on top of the kettle or on very low heat and let it brew for about 10 minutes. The tea should become dark and strong.
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Optionally, place a rosebud on top of the teapot lid while it brews to gently scent the steam.
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To serve, fill each glass 1/3 to 1/4 with the brewed concentrate, then top up with hot water from the kettle. Adjust the ratio to your taste - darker for stronger tea, lighter for milder.
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You can also drop a rosebud into each glass for fragrance and presentation.